I liked very much the sentence 'there isn't a unique formula, but you have to consider every single difference among different places, different kitchens'. Making dough is an art, simple and very difficult at the same time. I liked the video. Well done.
These men are artisans at work. They are a joy to watch making the pizza balls. Although it does get a bit creepy when he starts kissing the big batch of dough lol. To answer some questions, they did a cold fermentation (about 60-70 degrees F). What they didn't say is that the dough probably took 2 or three days to rise with yeast melted at this water temperature and assuming they refrigerated it. Next, if your dough is too sticky, probably because the dough hydration is too high. For Caputo flour, I have found that 57-58 percent water hydration is about right (i.e. if you use 100 pounds flour, then put 58 pounds water). Anyways, Roberto and Peppe are spot on.
This made my morning. I have been toying with making pizza for a couple of years now, and I am getting good results for home kitchen pizza, but I would love to take it to a higher level. This is very insightful. Cold water, not warm water. No oil in the dough. Salt after adding the yeast so the salt doesn't wipe it out. I can't wait to try this. I wonder if I can find some Italian pizza flour for home use? Maybe I'll just sell everything an open a pizzeria? ;)
Matkenis soft dough in the middle is usually due to wet sauce or a cool pizza stone. Strain sauce to get rid of extra water and make sure stone is at least 300°C or even hotter (400-450°C) if using Caputo 00 flour.
Mi è piaciuta moltissimo l'affermazione che 'non esiste una formula unica per fare l'impasto, ma bisogna considerare le differenze che ci sono da un luogo all'altro, da una cucina all'altra'.Verissimo.Far lievitare l'impasto correttamente è arte, semplice ma difficile al tempo stesso. Bel filmato, ben fatto.
Knead the dough on a smooth surface dusted with flour. (make a C shape of flour. Work in the center and into the flour as needed) Get your hands moist too when you start working with it (NOT WET) the dough will not stick to you, the flour will. Keep the dough dry by kneading it into the flour.
Just sprinkle a little bit Parmesan Cheese on top of the Tomatoesauce and add Mozarella, as much as you want, on top of the toppings. Never use anything else. The Mozarella in itself is a little bit flat, so the tiny amount of Parmesan Cheese, which is very strong in flavor, gives it the necessary kick.
Hello there sir your pizza looks great is there anywhere I can see a written recipe of how much yeast and water etc goes together I have a pizza place in uk would love to try this thanks
I think you should rather stick to couscous and kebap, and leave pizza to Italians. I always check the owners name before I go to an 'Italian' restaurant - nothing ruins the evening more than having your pizza served by some Ali. Best example: some claim to own pizza places and then go around on youtube, hoping that somebody will tell them to cook a pizza.
Well, I used to eat at this guy's places in Pittsburgh when he was starting out here in the States. It was the best pizza I've ever eaten, period. And given his devotion to tradition, sources, and technique, I doubt he's changed a thing since then.
I doubt he _hasn't_ changed a thing, frankly. If you're devoted to craft, you always look for ways to improve. That said, the differences may be imperceptible to others...
I think they used 15l of water, 25 kg of Caputo flour, aprox 300g of salt( not so sure about this) and aprox 100g of fresh yeast(not so sure about the yeast). I use 1700g of flour + 1l of water + 10g of fresh yeast + 50g of salt for 9 pizza. Hope this will help you.
Kiki. You don't really need a brick oven. If your home oven has the cleaning cycle that will work. Just trick your oven into thinking that the door is closed and then turn on the cleaning cycle with door open. After the "lock" then close the door and wait an hour. Oven will be very hot and will cook pizza in under 3 min. Use a pizza stone.
To tell you the truth, I have a brick oven in my house, but we actually never use it (only maybe on special occasions), because it's too much of a hustle...I really hate to say this, but I regret not making pizza in that brick oven (also we rarely eat pizza in my family). I promised myself to make at least three pizzas in that oven this summer!!!
it is amiture the dough is suppost to go a 8th of a inch past the trey plus you are suppost to lightly spread the sauce putting no downward pressure making it even all around....
In this video what size flour bag do you use? I assume 25 pound bag? Also, how many dough balls do you get from this one batch of dough? I have come to find that the Caputo flour is quite expensive so I am trying to calculate food cost per pizza. Thanks for your help!
The video effectively starts at 1:48, FYI. It would be easy to assume that this "how to" video is actually just someone recording a guy making a pizza with no explanation whatsoever.
I'm wondering why that tub of 'tap water' looks like lemonade. Why is it so murky looking? If that was the color of my tap water, I wouldn't use it for anything other than water plants, and I sure wouldn't use it in the food I was preparing. The tap water they're using is scary looking.
@maciekomis beacause you never saw a real pizza doug... and maybe you did wrong recipe and method....In a famous Original Document that Napolitan pizza makers called "Statuto" (in english....ehm...not literally but same like "constitution" or something like that), recipe is made by Water, yeast, salt, and flour. No more. It depends on W of flour (from 260 to 320) you can modify the quantity of flour... In Statuto... for one liter of water, you need from 1700 to 1800 kg of flour (obviously you can go down to 1500 or 1400 but it's very difficult to use it). And the doug must be done like maestro Caporuscio said....
I watch so many of these videos, some of them give you the exact recipe for making the dough, one guy uses 60% hydration, another guy uses 62 percent etc. so what makes one guy better than the other, if I follow their formula and use the flour they tell me, am I now a master, Hummmm, I wonder.
@Charlie Evans I live in the Chicago land area, we like thin crust pizza, the places we go to that have great pizza, I don't think they have technique, I also worked at a few, they make the dough, weigh it in balls, some don't even do that, they just cut off a piece of dough for each pizza, run it thru the dough roller, top with ingredients and away it goes into the oven, and awesome pizza, so I guess it's really about what kind of pizza you like.
If you were in the United States you would have been required to wear vinyl gloves while making the whole process, due to you are a business. This is the santitation laws here in the USA. :-) But yum I love the way you make pizza!
Fresh yeast is not the same as dry yeast!!!!!!!!!!!! Also the dough will taste better when it has risen slowly as opposed to a hot fast rise. just saying
Just throw cheese in it, not even spread out, just thrown unevenly. Then a sprinkle of something thrown right in the center?.... Not how I make pizza..
If you're a Yank or Brit, learn to use metric measures immediately. You will lose your fucking mind trying to convert recipes, especially those by weight or percentage!
why make the whole pizza if only a half a handful of cheese goes on pizza, and its uneven throughout. sorry but that does not look right, nomatter how authentic you call it , it looks like the sale pitch it the oven
You're like the idiot who says "I've been driving for 30 years, and never had an accident!"...when he just caused a 20-car pileup. Shut your fool hole.
My pizza crust is better. There's is too simple. I use a mix of quality bread flour, multipurpose flour, and a table spoon of corn flour. Then I use water, yeast, sugar, salt, and basil olive oil.
_"Seriously, they couldn't find a guy who speaks english to do a pizza making demo?"_ In English, the "e" in "English" is capitalized. Are you really in a position to critique others, arsehole?
Real pizza is NY pizza, sorry. I lived in Italy in the 80's, there was none of this wood fire stuff going on except few shops in Naples. It spread after some marketers wanted to cash out on it thru the tourist biz.
I liked very much the sentence 'there isn't a unique formula, but you have to consider every single difference among different places, different kitchens'. Making dough is an art, simple and very difficult at the same time. I liked the video. Well done.
Invaluable pizza video with Roberto! Outstanding!
The way he makes the dough balls.. beautiful!!
These men are artisans at work. They are a joy to watch making the pizza balls. Although it does get a bit creepy when he starts kissing the big batch of dough lol. To answer some questions, they did a cold fermentation (about 60-70 degrees F). What they didn't say is that the dough probably took 2 or three days to rise with yeast melted at this water temperature and assuming they refrigerated it. Next, if your dough is too sticky, probably because the dough hydration is too high. For Caputo flour, I have found that 57-58 percent water hydration is about right (i.e. if you use 100 pounds flour, then put 58 pounds water).
Anyways, Roberto and Peppe are spot on.
How can you make Neapolitan pizza dough with 57-58% hydration? Typical Neapolitan pizza is made with 70% hydration.
Excellent video. very informative..
Thank You
Nice video, very interesting! thanks for sharing, God bless!
Congratulations.... Great Master...... and VIVA ITALIA
"Italia" is the dream of a Frenchman called Garibaldi. They were making pizzas in Naples when it was still Greek! :-)
This made my morning. I have been toying with making pizza for a couple of years now, and I am getting good results for home kitchen pizza, but I would love to take it to a higher level. This is very insightful. Cold water, not warm water. No oil in the dough. Salt after adding the yeast so the salt doesn't wipe it out. I can't wait to try this. I wonder if I can find some Italian pizza flour for home use? Maybe I'll just sell everything an open a pizzeria? ;)
How do you make soft pizza dough? :p Whenever i make pizza my dough is soft only at the middle. :\
Matkenis soft dough in the middle is usually due to wet sauce or a cool pizza stone. Strain sauce to get rid of extra water and make sure stone is at least 300°C or even hotter (400-450°C) if using Caputo 00 flour.
Mi è piaciuta moltissimo l'affermazione che 'non esiste una formula unica per fare l'impasto, ma bisogna considerare le differenze che ci sono da un luogo all'altro, da una cucina all'altra'.Verissimo.Far lievitare l'impasto correttamente è arte, semplice ma difficile al tempo stesso. Bel filmato, ben fatto.
Knead the dough on a smooth surface dusted with flour. (make a C shape of flour. Work in the center and into the flour as needed) Get your hands moist too when you start working with it (NOT WET) the dough will not stick to you, the flour will. Keep the dough dry by kneading it into the flour.
Just sprinkle a little bit Parmesan Cheese on top of the Tomatoesauce and add Mozarella, as much as you want, on top of the toppings. Never use anything else. The Mozarella in itself is a little bit flat, so the tiny amount of Parmesan Cheese, which is very strong in flavor, gives it the necessary kick.
Neapolitans may disagree, but pecorino romano is not a bad substitute for parmigiano if that's all you have.
This is a true art, Thank yo fr sharing.
Hello there sir your pizza looks great is there anywhere I can see a written recipe of how much yeast and water etc goes together I have a pizza place in uk would love to try this thanks
I think you should rather stick to couscous and kebap, and leave pizza to Italians. I always check the owners name before I go to an 'Italian' restaurant - nothing ruins the evening more than having your pizza served by some Ali. Best example: some claim to own pizza places and then go around on youtube, hoping that somebody will tell them to cook a pizza.
A name doesn't make you Italian. A birth certificate does.
The biggest idiots are allways the most racist ones somehow...
incogneterpeter
You can buy a birth certificate in Ital for $75.00 or 114 Lira
racist pig
great video
What about the quantity of ingredients that you use
Well, I used to eat at this guy's places in Pittsburgh when he was starting out here in the States. It was the best pizza I've ever eaten, period.
And given his devotion to tradition, sources, and technique, I doubt he's changed a thing since then.
I doubt he _hasn't_ changed a thing, frankly. If you're devoted to craft, you always look for ways to improve. That said, the differences may be imperceptible to others...
In che parte degli stati uniti vi trovate?
Awesome I hope I can make pizza like this one day :3
So does the humidity mean how .much water vs flour for hydration and the tempature affects fernentaion time?
Please give also the amounts of ingredients. Give them as ratios, so we can start with something useful from this knowledge
I think they used 15l of water, 25 kg of Caputo flour, aprox 300g of salt( not so sure about this) and aprox 100g of fresh yeast(not so sure about the yeast). I use 1700g of flour + 1l of water + 10g of fresh yeast + 50g of salt for 9 pizza. Hope this will help you.
That seems like a shit ton of yeast. How long do you let your dough ferment?
Ben Helmuth that's fresh yeast... Only about 3.5g of instant yeast. Even same day French baguettes can use up to 30-40g of fresh yeast for 4 loaves.
Seems like a lot of salt too.
it would be great if you say how many yeast for 1kg you gave :)
After you form the dough balls how long do you let them sit in that container and at what temp before you use them?
thanks
Where is the dough recipe !!!
Can anybody tell me how long will be let to ferment the little pieces of dough?
If only I had a brick pizza oven, if be making this pizza for the rest of my life. It really is the best style of pizza.
Kiki. You don't really need a brick oven. If your home oven has the cleaning cycle that will work. Just trick your oven into thinking that the door is closed and then turn on the cleaning cycle with door open. After the "lock" then close the door and wait an hour. Oven will be very hot and will cook pizza in under 3 min. Use a pizza stone.
***** WOW, I had no idea, I will definitely be trying that method. Thank you so much Mr. Jeffrey!
***** can you explain a little better? what do you mean by after the "Lock"?
To tell you the truth, I have a brick oven in my house, but we actually never use it (only maybe on special occasions), because it's too much of a hustle...I really hate to say this, but I regret not making pizza in that brick oven (also we rarely eat pizza in my family).
I promised myself to make at least three pizzas in that oven this summer!!!
Kiki Frying pan pizza is best at home I have saved thousands on takeaway pizza!
That Tap water though.. why so thick. It should be clear..? Right?
hi can you please send the recipe for the small batch you made buy hand
What is with all the racist, ignorant, idiotic comments in the comments? Thanks for the great video guys.
How long did he let it rise?
I saw u on the cooking channel
In Italia the autentic master Pizzaiolo is the Spanish Chef Jesus Marquina -Marquinetti-, Caporuscio second master.
matameh chi? ?????? ah ah ah ah ah ah ah
Does someone has the amounts for this recipe? Thanks
this aint amateur but real pro shit
italy has the best classical music best food in europe their language is the best in europe too in my humble american opinion
it is amiture the dough is suppost to go a 8th of a inch past the trey plus you are suppost to lightly spread the sauce putting no downward pressure making it even all around....
+The native French is arguable a nicer language. Both beautiful cultures though with beautiful woman, oh yes.
My dough alweys comes out very sticky... What am i doing wrong? More flour???
how much yeast do you use?
In this video what size flour bag do you use? I assume 25 pound bag? Also, how many dough balls do you get from this one batch of dough? I have come to find that the Caputo flour is quite expensive so I am trying to calculate food cost per pizza. Thanks for your help!
The video effectively starts at 1:48, FYI. It would be easy to assume that this "how to" video is actually just someone recording a guy making a pizza with no explanation whatsoever.
you are right
Florida?
Joisey.
What's the hydration
Water
I trained under Roberto and Giorgia
Yum!!
I would almost swear thats Adam Richman from Man vs Food.
I'm hungry.
Pizza argentinaaaa !!!!!
I still dont understand the technique to make the dough balls. It’s all in the fingers, it seems. Looks easy but it’s not.
Are you use cold water or worm please
"Cold" tap water in New Jersey is probably not that cold. Maybe aim for 8-12 degrees C.
I'm wondering why that tub of 'tap water' looks like lemonade. Why is it so murky looking? If that was the color of my tap water, I wouldn't use it for anything other than water plants, and I sure wouldn't use it in the food I was preparing. The tap water they're using is scary looking.
Because they dont show it in the video, but they also put yeast in the water before he puts the yeast in, in the video.
Ok, thanks for clarifying that. I'm relieved to know that isn't the normal color of their tap water.
Roberto looks like Ray Liotta hahahahha
That is some strange looking cold water.
It's Jersey. What did you expect?
@maciekomis beacause you never saw a real pizza doug... and maybe you did wrong recipe and method....In a famous Original Document that Napolitan pizza makers called "Statuto" (in english....ehm...not literally but same like "constitution" or something like that), recipe is made by Water, yeast, salt, and flour. No more. It depends on W of flour (from 260 to 320) you can modify the quantity of flour... In Statuto... for one liter of water, you need from 1700 to 1800 kg of flour (obviously you can go down to 1500 or 1400 but it's very difficult to use it). And the doug must be done like maestro Caporuscio said....
I watch so many of these videos, some of them give you the exact recipe for making the dough, one guy uses 60% hydration,
another guy uses 62 percent etc. so what makes one guy better than the other, if I follow their formula and use the flour they
tell me, am I now a master, Hummmm, I wonder.
@Charlie Evans
I live in the Chicago land area, we like thin crust pizza, the places we go to that have great pizza, I don't think
they have technique, I also worked at a few, they make the dough, weigh it in balls, some don't even do
that, they just cut off a piece of dough for each pizza, run it thru the dough roller, top with ingredients
and away it goes into the oven, and awesome pizza, so I guess it's really about what kind of pizza you
like.
for some reason i cant stop laughing
I fell asleep after 7:20
Eddie Van Hallen is making da balls
Wee magia spaghetti
New Yorkers! check out Pizzaluca.com. Real Neapolitan Pizza! Follows the rules of the Associazione Pizzaiuoli Napoletani. Ciao Ciao!
Ciao Ciao, their pizzas look burnt on their website!
lol that's the way the real Neapolitan pizza is, the pie is thin and it goes in ovens of 1000 degrees so it get's scorched but it's not burned.
You make and use your dough the same day, don't you?
That’s some cloudy water
This is part 1 and I can't understand a single word that they are saying. I don't thing I will be able to see part 2... BYE
Texas Confederate Bye Felicia.
If you were in the United States you would have been required to wear vinyl gloves while making the whole process, due to you are a business. This is the santitation laws here in the USA. :-) But yum I love the way you make pizza!
+Workin4 Asolution first, its in new jersey and second its not the law to wear gloves
The Mozzarella looks very American...
It'd be better if he would just speak Italian and then put English subtitles in the video. I understood fuck all what he said sometimes.
at 5:09..This guys wasted on wine and oxycodone
Stop projecting, goof. That's what people look like who start work at 5 am.
Fresh yeast is not the same as dry yeast!!!!!!!!!!!! Also the dough will taste better when
it has risen slowly as opposed to a hot fast rise. just saying
Just throw cheese in it, not even spread out, just thrown unevenly. Then a sprinkle of something thrown right in the center?.... Not how I make pizza..
What you know about making pizza could be written on the head of a pin in 20 point type, clown.
If you're a Yank or Brit, learn to use metric measures immediately. You will lose your fucking mind trying to convert recipes, especially those by weight or percentage!
If you do not tell , how much water , flour , .... you use !! so this video is useless, It seems it is just a advertising for CAPUTO Flour ,
Русский!
i can not see doughs in PLASTIC BOX .. the right one is in WOOD.
Dude, are you stoned?
why make the whole pizza if only a half a handful of cheese goes on pizza, and its uneven throughout. sorry but that does not look right, nomatter how authentic you call it , it looks like the sale pitch it the oven
i can stretch a pizza in 5 seconds and it comes out better that that
Make a video or you're lying. Go.
no. i've been doing pizza for ages.. big no.
You're like the idiot who says "I've been driving for 30 years, and never had an accident!"...when he just caused a 20-car pileup. Shut your fool hole.
tap water poison
So it's like Gaza?
il bisniss ? ahahahahahha
That tap water looks like shit
My pizza crust is better. There's is too simple. I use a mix of quality bread flour, multipurpose flour, and a table spoon of corn flour. Then I use water, yeast, sugar, salt, and basil olive oil.
You have to use all that crap because your flour sucks. You Yanks are such clowns...
I doubt ur dough is better lmao
Seriously, they couldn't find a guy who speaks english to do a pizza making demo?
+Archie Springer Seriously, they couldn't find a guy who speaks Italian to watch a pizza making demo? ;)
sounds fine to me........
Pizza is italian not english
_"Seriously, they couldn't find a guy who speaks english to do a pizza making demo?"_
In English, the "e" in "English" is capitalized. Are you really in a position to critique others, arsehole?
I'm italian, and I know what real pizza is, but these people are slow at making it and dont seem so great
haha you are a 20 year old girl from the USA and you also speak Italian. haha very funny.
SweetySabry stupid bananame bitch. Deluded piece of anime shit worth nothing.
SweetySabry weeaboo!
actually I lived In Naples 3 years when I was in the military and these guys are spot on.
SweetySabry Italian as in born and/or raised in Italy?
If this is critical to the family business what fool spills their guts . Faker
You're too stupid for words.
Real pizza is NY pizza, sorry. I lived in Italy in the 80's, there was none of this wood fire stuff going on except few shops in Naples. It spread after some marketers wanted to cash out on it thru the tourist biz.
So obviously you weren't in Naples.
ahahahahahhaha
Haha. Fake italian spotted
lol wow
not good enough!
katastrophe
Idiot.
amateurs, tap water has chlorine, immediate thumbs down