Why I dropped Neapolitan for New York Pizza

[@Pinko_Band]

Love that Mike gave Charlie a shout out! Been following that guys pizza adventures for a while now

[@LifebyMikeG]

big pizza inspo from that guy! actually we were going to collab on the video but timing didn't work out.

[@CheeseDud]

@@LifebyMikeG Hope you can get that collab back in the pipeline eventually! I think the two of you have very similar content/pizza philosophies

[@shelleysinger56]

@@LifebyMikeGI literally just commented about you needing to check him out, and I was so happy to see you already know of him! So cool!

[@ctt4811]

Been watching Charlies channel for a long time and hes got himself to a great place now opening a pizza restaurant. Hes been working for the perfect pizza recipe for a long time and it looks like hes finally got there.

[@JayNYOne]

Hell yeah. Charlie's the man

[@PicSta]

Everything you say about the sauce is correct, although I would change the method after you have blanched them into hot water and gave it a quick bath in ice-cold water. After peeling the skin off, I would use a food mill, and break down the tomatoes. This way you get rid of the seeds gently and only the pulp is remaining. This way the sauce is less sour/bitter and doesn't require a long cooking, as cooking a tomato sauce for pizza often tends to taste like pasta sauce, rather than a fresh tomato sauce cooked while the pizza is cooking.

[@Naturebyjaz]

I absolutely love your videos, most of them have inspired me to get back in the kitchen and cook more for my kids instead of ordering take out

[@jnaperski]

Did you ever try the freezing method for your tomatoes? You freeze as they come out of the garden, and when you take out of the freezer to use, the skin peels right off and releases a lot of excess water due to the cell walls breaking during freezing. give a little squeeze over the sink to get rid of may of those seeds (or save for next years garden) and there you go....So if you have a large chest freezer, keep them in there until you're ready to use.

[@rosannedeluca9169]

That's what I've always done with my tomatoes

[@nolakillabeast]

Im European and a pizza addict. To me, napolitan pizza is eaten at a restaurant with a fork and knife, its posh pizza. The street food version is NY style. You cannot compare them

[@jennifermarlow.]

@@nolakillabeast Canadian here. I, too, am a pizza addict, and even worked as a pizza cook for a short time. Agreed! Though I would make the Neapolitan at home, because you can't buy great Za in my city. ;)

[@jillsarcasmo]

I'm not even halfway done yet but I just want to thank you, for making the dough so clear. I've never understood what I needed to do so I liked it more and now I get that I just don't like the wetter doughs. Can't wait to see how much better my crusts come out.

[@derickwiebe]

If I'm going to blend it anyways, I like to keep the skins in (less waste, and extra nutrients). I just make sure to blend the skins specifically for longer.

[@bentobuster6995]

I made this pizza recipe this morning, baked it in the evening same day (in my oven), best NY pizza recipe ever! turned out fantastic with great chew and lots of air pockets in the crust. Its gonna be my go to recipe

[@nathanhigham2007]

I own two pizzerias. We do a 72 hr cold ferment and our crust is delectable. You want to finish it unlike most pizza where you throw out the crust. We brush it with olive oil mixed with herbs and salt before it bakes as well.

[@akirasmidnightsociety1692]

What kind of herbs?

[@fleed78]

The actual reason is because when immigrants come from Italy to United States about one hundred years ago, traditional pizza in Naples was still low hydration. High hydration neapolitan pizza is a relatively modern twist, enabled by the later diffusion of refrigerators and professional mixers (that's why it's called "contemporanea" that means "contemporary" in opposition to traditional pizza that is called "tradizionale" or "ruota di carretto" or "verace" which used to have lower hydration and was cooked in about 60 seconds at 500 celsius/930 farenheit to result soft even with low hydration).

[@Jahloveipraise]

Glad someone else pointed that out lol I always believed was Neapolitan pizza was low hydration like 50-60% lol

[@drengefugl2064]

Keep the vids up, love the content man. Hope u and ur family is doing great, much peace and love to u guys❤❤

[@joeblane]

if low moisture whole milk mozzarella is hard to come by in your area, whole milk string cheese can do in a pinch!

[@LifebyMikeG]

been there!

[@petpawteek8776]

Oh heavens! Thank you thank you thank you. As a New Englander now living in the south I have missed REAL NY style pizza for decades. I just finished pizza night with this recipe and I am on cloud 9! Thanks again.

[@baboslorinc2619]

GOSH I cannot express how much I've been waiting for this vid of yours!!

[@luckyrobinshomestead]

I just make a rolled out super thin crust pizza most of the time. No puffed up crust edges without any sauce or toppings on them and it bakes very quickly in my 15 inch cast iron pan on a piece of parchment paper in my oven. We can lift it off and stick the next one on easy as pie. We love it this way.

[@fabianalvariza6149]

Mike, great video as always! In my own pizza research, I understand that the traditional Neapolitan style hydration is actually lower (around 58% - 62%) because of the high heat ovens. The high hydration neapolitan dough, I understand is called contemporary neapolitan pizza. Actually Vito has a video about that. Maybe that's the reason New York and Contemprary Neapolitan have that difference in hydration, they are variations from an original low hydration recipe. Thanks for all you do!

[@Viva_la_natura]

You are 100% correct.

[@blitz091]

Yep spot on! Traditional Neapolitan is 58-62%, as outlined in AVPN guidelines. My Neapolitan pies and NYC style pizzas are actually both 60%, in the warmer months at least. Was scratching my head when he was saying Neapolitan is high hydration, it’s very tough to get a quick 60 second bake in a wood or gas fired oven with high water content. Definitely a contemporary thing

[@RafaelCapanema]

Great video, Mike! I love both styles of pizza. I don’t believe the hydration level decreased in the U.S.; I think the pizza turned out crispier simply because the oven temperatures there were lower. The True Neapolitan Pizza Association (Associazione Verace Pizza Napoletana) calls for hydration levels from 55% to 62%. Traditional Neapolitan pizza, known as "a ruota di carro" (look at Da Michele, for example) are pretty much flat. This style of pizza with high hydrations and puffy crusts is more recent - Neapolitans call it "contemporary" (pizza contemporanea).

[@LifebyMikeG]

interesting and makes sense! thanks for the info

[@Spontanika]

For New York Style Pizza the most often used flour is „Manitoba“ flour with 15% Protein. Neapolitan is mostly made with around 12-13% protein flour. Maybe there‘s a difference too, because most American Style doughs are way stretchier. You can basically throw them around without breaking.

[@RealFakePizza]

I completely agree. The glorification of high hydration often complicates things unnecessarily for beginners. With long fermentation time, 24-48 hours, you can still achieve soft, airy pizzas even with 60% hydration.

[@mindset_expanded]

Also the Neapolitan pizza is the style from Naples..... the Italian immigrants to the US were from all over the place, so they cooked their own different varieties...

[@markcorbe5103]

I'm sure this question has been asked/answered, but skimming the questions and I didn't see it. Can you freeze extra dough balls. I think the answer is yes, but at what point do you set aside extra and freeze? Awesome video. LifebyMikeG is one of my favorite channels for all sorts of great things, including pizza!

[@Flewisjr]

I love to see that some technics and tricks you learnt from Vito still sticks to you when making this New York style. 🍕♥️

[@LifebyMikeG]

so much still sticks from 3 days with that dude! changed the game forever for me

[@jazzpezzas]

It looks absolutely stunning!

[@brentonwalters]

Oil also inhibits the gluten development in the higher hydration doughs, and because of the higher hydration you need more gluten development.

[@SuzanneWho]

So nice to see a tomato sauce that hasn’t been adulterated. This was a great video - simple, explained well! This type of pizza was what I knew in NJ. Thank you. 😁❤️ Love the Ankersram mixer!

[@BrodyYYC]

I've visited NYC twice and had lots of pizza there but the best pizza I've ever had was in NJ.

[@MtnBadger]

Thanks for the tips. I prefer a pizza stone, I believe it makes a better crust than a steel and when it gets dirty/stained enough, just hit it with a sander and it's good to go! 😊 BTW, it's one "versus" the other, "verse" is a poem or song.

[@3riversgirl777]

he's using a pizza oven that comes with a stone

[@MtnBadger]

@3riversgirl777 I understand that, I'm referring to using in your home oven or BBQ (my grill has an adjustable gas valve and easily gets to 600°f). I just keep my stone on the lower shelf of my oven all the time, unless I need the space. 😀

[@JardaniBosvich]

@@3riversgirl777 I believe he’s referring to when Mikey was talking about his home oven, inside the house which had a steel in it, I prefer the stones in the home oven over the steel as well, (for NY style), but many people like the steel. For Neo, I prefer only my higher temp Gozney rocc outside.

[@dinowalrusofficial]

When doing NY style indoors in the oven, once the steel is preheated to 550, I like to turn the broiler on right before the pizza goes in, then broil for 3 or 4 minutes before finishing the bake back on a 550 setting. The initial burst of broiler heat gives an airier, springier crust. Then you let the steel "catch up" on browning the bottom once the broiler is shut off.

[@Ro7770]

Good stuff. To be honest, no average cook can work with high hydration dough especially without specific equipment and knitting it with hand. It is way more practical and easy to execute the low hydration doughs.

[@Ae-ne5iy]

Haven’t even watched this yet and I already have a comment about the Rosetta’s Brooklyn frozen pizza I had the other day with a Belgioso truffle burrata on it. It was first of all the perfect middle between NY and Neapolitan. Then there was a sauce that was made this season or something or this year maybe they always do it that is not a salsa rossa but a special blend of tomatoes that yields a very orange color, and it is so good. I have no idea why. Thin, orange sauce, and like 3 skimpy basil leaves. It was the best pizza in the sense. I want a Philly style tomato pie made with such an orange sauce with like a medicinal herb blend that contains a really good oregano. That’s the perfect pizza that I would want. Panzerotti is also on my drool list.

[@maetaylor5677]

i love this whole video. Its a great how to I'll save this..and review next time I want to try this

[@danielsantiagourtado3430]

Love your content! Keep up the good work ❤❤❤❤

[@derickwiebe]

I would definitely look into letting it slow ferment for more than overnight. You can go up to a week for a slow ferment...

[@fghnfbdsvgbnfdsvgbn]

13:05 bro that is the cleanest oven ive ever seen

[@dylanboyd6147]

Someone hasn’t been cleaning their oven💀

[@devlin2427]

Although not usual, I think even low hydration dough could benefit from a preferment. Also, if you keep your refrigerator pretty cold, the overnight proofing might be a bust. It's better to proof it at RT until desired and moving to fridge after.

[@Pjam]

I have a Gozney Dome and ive found to get the best NY style results is to turn off the flame when you launch the pizza and put on a door if you have one to keep the heat in, after a few minutes and a couple turns put the flame back on to give the crust a bit of colour!

[@johngrasso2843]

Yes, this is what I do. Do you aim for a certain temperature of the stone or oven?

[@Pjam]

@ I preheat the oven to around 400 degrees Celsius, if the stone temp is a bit too hot I’ll use a pizza screen for the initial launch then remove during the cook

[@r0bb3rse]

Awesome with grams! Been baking nepolitan pizza for years now but i will try this next time. Thanks Mike.

[@siriggycharles5351]

We’ve been making our own Neapolitan style pizza for over a year now and I’d say buying our ooni was the best decision we’ve made. We followed a recipe from Vito and we found that leaving the dough to ferment in fridge for 2 days prior gives it a good flavor and crust. We’ve had a few family and friends that think our pizza is the best on our little island. I’d really love to try authentic NY style pizza from NYC but until then I’m gonna have to try making it at home.

[@JoshGeorge-wj1yn]

pro tip with gozney, turn the flame off for 2 min when you start cooking, then turn it on and start rotating, you'll avoid that single burnt spot. Gozney will also not give you a crispy bottom, use the halo versa 16 for the best ny style oven

[@KolossusB]

Just got my steel cleaned back up, and put through 5 rounds of seasoning after it got a bit rusty, and had part of a bag accidentally melted to it I had to scrape off and clean. Looking forward to cooking some pies on it over the winter

[@jernejherman]

Which mixer is that

[@mszczepan]

I guess "arkansrum"

[@christfollower122491]

New York style you need a higher protein flour closer to 14 percent. It makes a big difference if you trying to replicate new York pizza

[@zenontezcan2505]

Love the Charlie shout out. That man is the goat in my kitchen when it comes to pizza

[@3riversgirl777]

thanks Mike🎉

[@johnsummers7389]

As always, excellent information.

[@weaglesham]

I can't wait for the Chicago style pizza episode!

[@rileye7512]

If it has ingredients beyond dough, sauce and cheese, me too

[@brandonperlow9091]

Id say as someone from NY originally, and now living in LA, I much prefer a good NY style. However, I'd say Neapolitan generally here has better tasting dough. The doughs texture is problematic. The crust is great, and even the dough closer to the crust is good, but half the pizza is flop city. You cannot just grab a slice and not have the toppings and cheese slide down. Its annoying. You also have to eat it fresh with fork and knife. I have had some good NY style around here and when the dough is made of quality ingredients, and the toppings/sauce are great, its hard to beat. Ive had New Haven style here at Ozzys Apizza, and when they were in glendale the crust was really nice. Kind of felt like a hybrid of NY and Neapolitan. Best of both worlds. I hope to go to Sallys or Frank Pepe's and try the real deal there one day. Id also recommend really good Pinsa style Roman Pizza. Its different and is great if you like firm, crispy, chewy, and light. Its got some nice goldilocks quality to it.

[@Keyoff89]

Excellent video! I love making NY style pizza in my Ooni/Gozney, but only if I am making one or two at a time for my family. My only gripe with NY style is that it's not conducive to making a bunch of pies at a time when entertaining more people. With Neapolitan pizza, you can bust out a bunch of pies in a shorter amount of time without the oven/stone temps going down from the lowering of the flame and longer bake times.

[@TurrettiniPizza]

Try bulk fermenting for 20 hours at room temp and then balling 4 hours before baking. Use less yeast, like 0.05%. It will be much more flavorful

[@HellmansKitchen]

Love the history lesson in the beginning, pizza looks great!

[@BearTracksFlyFishing]

Been cooking a lot of Detroit style with a high hydration no kneed dough and it’s been delicious!

[@cashearnest5618]

Awesome video. Try putting your hot out of the oven pizza on cooling racks for a few minutes for better crust.

[@Brendan3195]

I also gave a Gozney. Try dusting the peel with the semolina instead of normal flour. Doesn’t get absorbed into the dough as easily and gives the authentic pizza shop smell.

[@michaelw9089]

Try different ratios also... 50/50 00 to all purpose.. my go to ratio is 900g 00 to 100g all purpose. 30g salt , 15 g olive oil , 100 g fed starter.. bake at 770-820f .

[@mattaku9430]

I also tried making Neapolitan pizza at first, but then I choose New York style one. First it can be made in the home oven, second it turned out to be a lot more tasty

[@bengoerzen712]

Love that Charlie Anderson shout out!

[@jonesfamily3989]

Pop the cheese in the freezer for a few minutes and you can avoid the separation / oil slick.

[@philpicton716]

Nice one Mike, definitely gonna give that a go 👍

[@santabarbarahomesliving591]

Oh my! Yuuum! 😋

[@RoninXDarknight]

Pizza is probably my favorite food in the world...one of the things I can never turn down.

[@JoeGP]

how about some non-traditional/good tasting pizza toppings ? we use salami and/or ham, sliced fried onions (and maybe peppers), shredded cheese and scrambled eggs. We bake it in a big square pan for like 20 minutes in the oven. It's a little rich/fatty so we drink kefir (a better buttermilk) with it. We have 2 big pans so we make 2 batches for a total of 16 slices (even a big eater like me is full after just 2) and we freeze the rest, they reheat perfectly.

[@Flewisjr]

13:40 I have an Italian friend, that quote is very much relatable😅

[@kathyfrazer574]

Hi Mike we are doing a fund raiser for our local school and i want to be able to freeze these dough balls and sell at the event. At what point would you freeze this dough? and what would be the process for the home user to use this dough at home to make pizza? I really hope you can help me. I need about 100 dough balls.

[@bowler866]

Came here to get this answer.

[@kellynmadventures3512]

We tried your pizza crust tonight (started yesterday), and it was the bomb! Thank you so much! 🍕 💣

[@brentonwalters]

Gotta say: the baking steel is key. I get my oven up to 550 with the baking steel and depending on the pizza I can get them done in

[@erikaravazzolo5629]

As a born and raised Italian I can honestly say that the best pizza I ever had was a New York one! 😅 Neapolitan isn't the only style you'll find in Italy though and actually you'll find it pretty much in Naples only and specific pizza places that only do that style. The pizza we have in northern Italy is more similar to the New York one than the Neapolitan one.

[@mpmarvin999]

@@erikaravazzolo5629 I’ve been to Italy a couple times and my mission was to eat some pizza from it’s birthplace. What I DIDN’T do was go there expecting a New York slice. I wanted to taste where pizza was born. The places I ate at were all great. But I also went for other cuisines. I could live there if I had the $$$.

[@D12Min]

Pretty much in Naples only? What are you talking about? Last time I went to Liguria or Lombardia I could find Neapolitan pizza everywhere....

[@chewbacca7856]

Nice. Im a pizza enthusiast. Making my first deep dish this evening.

[@jennifermarlow.]

I just wanted to drop in and say you have the BEST cooking channel. Wheat is a no-no for me, but I WILL be making a NY pizza. Why? Because Za is my favorite food, and I miss it. Because NY Za is my favorite. And because I trust your recipes. It will be my Xmas treat.

[@1966Faliro]

Stanislaus tomatoes from a number 10 can are better than any san marzano out there. Bianco di Napoli a very close second but there are way to expensive in Canada.

[@lissyniña]

Regarding olive oil in your pizza dough, I guess it depends on what type of texture you like. if you like a really crunchy bready texture, I would leave it out, the olive oil will give you a more tender crumb, but I prefer the the crunchier, tougher breadier crust❤. LOL white shirt is a magnet for tomato!

[@aronicmusic]

First thing I did last year while visiting Naples was getting some tomato sauce from a pizza on my white shirt. Its the only stain I'm happy about having on... good times

[@KokoraLife]

Great video -- thanks for sharing! 🌿

[@AlexM-ib2pf]

Learnt how to make Neapolitan pizza with you from Veto. I've also recently moved towards the NY style. Feel like its easier to make better pizza with a home oven

[@railasvuo]

100%. Before, I always tried to make Neapolitan style, but then I gave up because it doesn't really work out in the home oven. But NY style succeeds well. Especially since I have a baking steel. I recommend one for everyone's home oven if they want to make pizza

[@jorgeluisrinconsuarez5930]

hello Mike, that mixer is an electrolux rigth? how much kg/pounds of dough you have made in a single batch in that mixer?

[@NomadOverNormal]

I made the mistake of buying a premade pizza in whole food’s ready to eat section the other day… and then this video coming out is an extra slap in the face 😂 going to have to step up my game

[@dirkdiggler9482]

Neapolitan dough absolutely is not high in hydration. AVPN guidelines specify no higher than 62%. It’s almost exactly in the same ballpark as New York style Pizza dough by the numbers.. in fact, the Pono can be even drier than New York though. Also, the reason for the more significant oven spring in Neapolitan pizza is more to do with the extreme temperatures used in their ovens, and also the difference of balance between the glutenin and gliadin proteins in Italian flour versus North American flour, which allows it to hold more gas.

[@rael4821]

What I want to know is how to get that ultra crispy crust on a Greek style pizza. If I could get that crisp at home, there would be no need to buy pizza out!

[@jamesdgerber]

Put oil in the dough and oil the crust.

[@haydn8596]

great vid mate cheers

[@cyberspearmint]

5:35 - Regarding the tomatoes pictures while saying "Italian imported tomatoes"... SMT "San Merican" are not Italian and are actually not very good (though being Italian doesn't automatically make tomatoes good).

[@davidsnapp3145]

NY Style in my 550deg oven with a pizza steel has been a game changer in our house. Pretty much our sunday evening meal! Always wanted to get a dedicated oven, but it's so good with my current method, I cant justify the $$'s! Great video

[@medmac2112]

Really enjoyed this comprehensive and concise video! Take my sub.

[@greenblack6552]

I have a pizza stone and am very happy with it, but haven't tried a pizza steel yet. In my country, pizza steels are not really a thing, which means you pay a very high premium on the few that are sold.

[@DivineCornbread]

Mike I would love to see a Grandma Style Pizza recipe. I grew up in L.I. And that to me is one of the best pizza forms.

[@danielsantiagourtado3430]

NY PIZZA IS AWESOME 🎉🎉🎉🎉🎉

[@e2linuxos]

Glad you like cheese on toast. It's not Pizza though.

[@DaDaDo661]

​@@e2linuxosthere's no standard definition of Pizza so you can't make that claim. It's just different types much like the OS you seem to be a fan of. New York, Naples, Detroit, Windsor they are all real pizzas

[@amandawallace1510]

Totally need to try it smoked on a smoker. It’s so good. I have a pellet smoker and I use my stone.

[@shawnpatton3795]

I love this video!

[@tarotcomPauloEvoLua]

You need to try the São Paulo (Brazil) style of pizza 🤭🤭🤭 I think it’s wonderful and no matching, but the Italians disagree 😝

[@tinker7998]

I find if I rub the flour on the pizza peel it does a much better job than just sprinkling it, try it and you'll understand what I mean...

[@mpmarvin999]

As a Bronx resident since the day of birth I have to say what people are calling "New York Style Pizza" has me a skeptic. I really need to know what people are calling their baseline pizza standard. I know that slices have definitely changed since I was eating pizza as a kid back in the 70's till today. Moved to NJ and couldn't find a decent slice to save my life until maybe last 10 years. Not perfect but tons better than the normal stuff here in NJ.

[@beeemex]

Just 1 suggestion Use a potato masher to crush the tomatos So you don’t crush the seeds with the blender which change the flavor

[@RalfffH-we9ml]

First of all, your pizza looks great! San Marzanos are great because they have a good yield, less moisture and seeds and grow more or less compact. But they are not very flavourful. If you can find „moms paste“, these are the ultimate sauce tomatoes. Also „Valencia“, even though they are orange. Great taste and my two favourite sauce tomatoes. I never was big on Neapolitan style. My favourite style still is Roman. I feel like there’s always Neapolitan vs. New York style on the cooking channels, when there are much more and better styles out there. Now there’s that grandma style hype coming in, ugh.so much dough. There’s so many great styles out there. Roman, Sicilian, Brazilian thin crust. Rollon food channel has made fried pizza and pizza donuts, that’s progress.

[@26N80W]

When cooking in a home oven use of the convection feature will improve the cook.

[@Hawkissimo]

Two questions: 1) I haven't been pre-cooking it and just use fresh crushed tomatoes or store brought variations, what's the benefit of pre-cooking your pizza sauce or is this just to resolve moisture content issues? 2) I'm sensitive to olive oil (and oils in general) so I use apple sauce in my dough recipes and that seems to work on a 1:1 substitution. I've never really figured out what to do in terms of proofing where the standard seems to be to have the dough proof on/in an oiled tray or container overnight with an additional brush of oil on top of each dough ball. Is there anything else I can try to substitute oil at this stage? Thanks.

[@IGOTBIGSWORD]

Hope you will see this comment for the next growing season Llittle advice from a long time tomato family growers and also growing tomatoes for paste's for own use... let them ripe on the vine outside. try to protect them until they are super red and soft to touch.. This will upper the brix content and balance the taste and the color of the paste. Off the vine ripening of tomato is changing the metabolites in a bad way so less sugars and desirble compounds which effect the flavor. this is research based information and its tried and true. overall tomatoes has inferior qualitys when they ripe off vine. on vine is the only way. also this could lead to a total change in taste IN A GOOD WAY.

[@bigalbbq4597]

That's great info! Thank You!

[@willieobermann5305]

Please tell me what brand is your single gas burner you use to cook on.

[@railasvuo]

Here in Finland, every basic pizza place has a "NY" style pizza. That's what we're used to eating. Of course, you can get a Neapolitan-style pizza too in different pizza places. But the standard pizza is "NY" style. It's probably a little different, of course

[@MatjazRazdevsek]

Well, the correct hydration for the Neapolitan pizza should be 55% - 62%. If using the correct oven the toppings will just burn before the dough is cooked :)

[@adamgraves419]

Great looking pizza. I’ve been on a NY style deep dive for the past year and am finally happy with my recipe. Very similar to this. Cooked on the Gozney Dome. Edit: I’ve also find that technique can have a huge impact on the pizza, so I guess I meant I’m happy with my recipe and technique. Cheers

[@ytlongbeach]

I think the best pizza when sitting down to eat more than a slice is Neopolitan style, but most often, the best pizza available is NY style, which is still very very good !!

[@padders1068]

Mike! Both styles look delicious. Which is better? There's no answer as it all comes down to personal preference 🙂😋❤

[@redline927]

Traditional Neapolitan is 55-62% hydration. Not exactly "high hydration" as you describe in the beginning. These are AVPN standards for Neapolitan pizza. What you're probably referring to is this "neo-neapolitan" trend that is a more contemporary style with huge puffy crust and usually > 70%. In fact, many NY style pizzerias use a hydration in the upper 60s to 70%, which tends to be better suited for lower temp baking (lower temp = more time for water to evaporate). Another main difference btwn ny and neapolitan dough is typically the addition of sugar in some form (which would burn in a high temp wood fire oven). Nice video.

[@FrettedFlipper]

Looks great! Can you please explore some good plant based pizza cheese recipes? If there are any! Something that has some nutrition and hits that spot when cooked on a pizza

[@TimothySOgreat]

Just curious, would you not use a poolish or a biga? Pizza looks great, and I'm always wanting to master pizza at home. Just want to know about a pre ferment.

[@jb2u19]

Great video, I wish there was a link to this pizza dough recipe or written in the description and I was unable to find on your site. I hope the video covers it all.

[@FlyHighVFR]

New subscriber after this Awesome Video!!! I’ll b trying your dough recipe. I still use jared sauce (Raos) only cause I need more practice making sauce. Although it’s really good sauce for being in a jar. Love your oven. I have the Roccbox and it’s the best upgrade I’ve made. :)