@@EatTheWorldXX I’m watching your video right now on how to create pizza dough using the BIGA method. Loving it Chef. Thankyou for all the trouble you have gone to, it’s really inspirational. 🙏🏻 Best wishes all the way from Perth, Western Australia! 🦘👋
With you on this one too!!! The textures and simple flavors are singular with the Neapolitan. And, I didn't know all that about the flour - no wonder why mine were never right!!! Thanks again 😊 !!! So glad I found you! 🗝
Fabulous! I’m just working on a next step pizza dough recipe too! Had a run last night using someone else’s method, which I’ve found room for improvement in. I like to make things simple and know that they will work every time!
@@EatTheWorldXX Please do! If you can streamline then that would be awesome/appreciated. I've tried that premade doe you get at the supermarket but it sucks. Thanks!
Have you tried using Anna napolentana 00, it’s a Cento product. I’ve made pizzas out of it with good results. I would be curious of your experience if you have tried it. Also have you tried Caputo’s chefs flour? I’ve also used this many times with good results. Im cooking your recipe in my ooni 3 tomorrow night. I’m doing a 24 hour fermentation because it’s all I have time for this week. Still not decided if I will use pellets or my gas attachment. I feel that the gas is a bit easier to work with and it stays stable around 750. The pellets can go to 1000 in the back. Here in Florida my to main problems are the dough balls getting too warm and expanding/ losing shape and the pizza sticking to the peel because of humidity (my theory at least). Lastly it would be good if did a follow up video of forming the dough without the stand mixer, a lot people do not have one.
Fantastic feedback thank you!! I’ll definitely take that on board regarding the mixer. I haven’t tried the Anna Napoleon a or the caputo chefs flour. Caputo is hard to come by where I am. My understanding Is the chefs flour is less of hard flour to the pizzeria flour. That would need lower temperatures. I can see how gas would be a little more consistent. If I was pressed for time I’d probably use it as well. When you get a chance though try my Biga recipe. It’s pretty spectacular for a next level dough. Currently working on my New York pizza. So a bit excited about that!
Great video! Just a suggestion, could you add text of measurements of ingredients or in description? Also how long did the first bulk ferment take? Thanks.
Thanks for the feedback :) bulk ferment was overnight. So I’d make the dough late afternoon and pull it out a few hours before using. You can leave it a few days.
Chef (couldn't find your name here), I have a question. We watched and made you Neopolitan Pizza dough. Tomorrow around 4:00pm (CST) we'll be in the forming of and making the pizza. We have the 7 dough ball, but want to make just 2 of them. Can we freeze the remaining 5? Great, creative video. Really enjoyed it.
Sorry I thought I replied!!! I hope it was all good! You can freeze but I find it doesn’t turn out as well. I prefer making the pizzas and then freezing them and pulling them out if needed…. But usually they get eaten lol
We thought we had the dough thin enough but the bottom of the pizza was a bit uncooked. Any recommendations as to what I may have done wrong? Thank you? PS: it was premade dough from Whole Foods
Hmm that’s a tough one to pick apart. Could be the dough. Definitely make your own ;) could be the dough itself but could be oven temp. If you get it up to temp you shouldn’t have issues as long as you haven’t overloaded the toppings.
@@EatTheWorldXX Thanks for the quick reply! We currently make a King Arthur recipe, It burns so easily, but it only takes an hour to make. We have a wood fired oven from Portugal, I'll make some up today to try tomorrow.
For the flu, I took the nut off and added 2 small washers to give some tension on it. Now I can actually adjust it if I wanted to, but more importantly keep it open! Mine’s natural position was in the closed position and made my first couple cooks terrible haha
Do NOT use hot water!! Your dough is too warm, shouldn’t be aorund 25-26C. Also that corn meal and flour got completely burnt that you used on the peel, try to use as little flour as you can on the peel, I use none because I try to work fast, best of luck!
Hi Geoff! Hmm gluten free is a whole other kettle of fish that I haven’t explored in regards to this style of pizza. I wish I could help more! I’d imagine the dough can be quite crumbly and not really ready for super high heat. I’d imagine using a pan instead of launching onto the stone? But not sure.
You always offer such sound and insightful advice. Perfecto! Well done and I for one will be watching your other videos 👍🏻👏😊
That’s so kind. Thank you so much.
@@EatTheWorldXX I’m watching your video right now on how to create pizza dough using the BIGA method. Loving it Chef. Thankyou for all the trouble you have gone to, it’s really inspirational. 🙏🏻
Best wishes all the way from Perth, Western Australia! 🦘👋
With you on this one too!!! The textures and simple flavors are singular with the Neapolitan. And, I didn't know all that about the flour - no wonder why mine were never right!!! Thanks again 😊 !!! So glad I found you! 🗝
Fabulous! I’m just working on a next step pizza dough recipe too! Had a run last night using someone else’s method, which I’ve found room for improvement in. I like to make things simple and know that they will work every time!
@@EatTheWorldXX Please do! If you can streamline then that would be awesome/appreciated. I've tried that premade doe you get at the supermarket but it sucks. Thanks!
yummm great vid thank you!
Thank you Gail!!
Have you tried using Anna napolentana 00, it’s a Cento product. I’ve made pizzas out of it with good results. I would be curious of your experience if you have tried it. Also have you tried Caputo’s chefs flour? I’ve also used this many times with good results. Im cooking your recipe in my ooni 3 tomorrow night. I’m doing a 24 hour fermentation because it’s all I have time for this week. Still not decided if I will use pellets or my gas attachment. I feel that the gas is a bit easier to work with and it stays stable around 750. The pellets can go to 1000 in the back. Here in Florida my to main problems are the dough balls getting too warm and expanding/ losing shape and the pizza sticking to the peel because of humidity (my theory at least). Lastly it would be good if did a follow up video of forming the dough without the stand mixer, a lot people do not have one.
Fantastic feedback thank you!! I’ll definitely take that on board regarding the mixer. I haven’t tried the Anna Napoleon a or the caputo chefs flour. Caputo is hard to come by where I am. My understanding Is the chefs flour is less of hard flour to the pizzeria flour. That would need lower temperatures. I can see how gas would be a little more consistent. If I was pressed for time I’d probably use it as well. When you get a chance though try my Biga recipe. It’s pretty spectacular for a next level dough. Currently working on my New York pizza. So a bit excited about that!
Greetings chef
What are the pizza ingredients measurements that are suitable for baking at 350-370 f?
Thank you
Great video! Just a suggestion, could you add text of measurements of ingredients or in description? Also how long did the first bulk ferment take? Thanks.
Thanks for the feedback :) bulk ferment was overnight. So I’d make the dough late afternoon and pull it out a few hours before using. You can leave it a few days.
Chef (couldn't find your name here), I have a question. We watched and made you Neopolitan Pizza dough. Tomorrow around 4:00pm (CST) we'll be in the forming of and making the pizza. We have the 7 dough ball, but want to make just 2 of them. Can we freeze the remaining 5? Great, creative video. Really enjoyed it.
Sorry I thought I replied!!! I hope it was all good! You can freeze but I find it doesn’t turn out as well. I prefer making the pizzas and then freezing them and pulling them out if needed…. But usually they get eaten lol
We thought we had the dough thin enough but the bottom of the pizza was a bit uncooked. Any recommendations as to what I may have done wrong? Thank you?
PS: it was premade dough from Whole Foods
Hmm that’s a tough one to pick apart. Could be the dough. Definitely make your own ;) could be the dough itself but could be oven temp. If you get it up to temp you shouldn’t have issues as long as you haven’t overloaded the toppings.
Let me know what you think went wrong from that. If you have photos that would help. Eattheworldmedia@gmail.com
How well would that dough recipe work for same day use?
It would be fine but it def would be more dense and not as flavorful. Overnight development makes a big difference.
@@EatTheWorldXX Thanks for the quick reply! We currently make a King Arthur recipe, It burns so easily, but it only takes an hour to make. We have a wood fired oven from Portugal, I'll make some up today to try tomorrow.
Would love to see how it turns out!
At the 11:15 mark, you say, put the dough ball in the flour. What kind of flour is that?
Just the flour you made it with. :)
For the flu, I took the nut off and added 2 small washers to give some tension on it. Now I can actually adjust it if I wanted to, but more importantly keep it open! Mine’s natural position was in the closed position and made my first couple cooks terrible haha
Good idea!
Exactly the same as my solution to the problem
Do NOT use hot water!! Your dough is too warm, shouldn’t be aorund 25-26C. Also that corn meal and flour got completely burnt that you used on the peel, try to use as little flour as you can on the peel, I use none because I try to work fast, best of luck!
I use gluten free dough..its a bit more wet. Any suggestions?
Hi Geoff! Hmm gluten free is a whole other kettle of fish that I haven’t explored in regards to this style of pizza. I wish I could help more! I’d imagine the dough can be quite crumbly and not really ready for super high heat. I’d imagine using a pan instead of launching onto the stone? But not sure.
@@EatTheWorldXX I will say if you wanna know more there is a book called No Gluten No Problem which is helpful but I'm always looking for suggestions
Yea, I think the pepperoni came out looking better
please share.5 kg dough recepi please sir♥♥
I’ve posted a 1kg recipe….. you just need to divide by 2.
You should keep doing your high and work for important people but please leave the pizza alone my man, have been painful to watch it.
Without fats vegan
Leave any fat out? Don’t put animal products on top?
@@EatTheWorldXX yes, it's equally tasty, Caldwell Esselstyn diet