Pizza Napoletana DOUGH TUTORIAL hand made, 24h Fermentation
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- Опубликовано: 5 сен 2024
- Another video to share with you how I made a Pizza Napoletana dough by hands.
In this case, I used 2 different types of flour. Caputo 00 Classica W220-240 and Caputo Tipo 1 W250-270.
70% of 00 and 30% of Tipo1.
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Feel free to ask me questions and I'll reply As soon as possible.
Plus, I suggest you text me in FB or IG where I usually work more.
Cheers
Finally a video that explains the gluten building process in detail and how to get the smooth dough. After watching many videos and reading many recipes I was still a little confused on how long to knead and how to get the perfect finish by hand. This is a big help, Thank you from Melbourne.
Thank you too. I really appreciate
I saw a few videos, your explaination is the best so far. Very clear. I will follow your method next time 👍
@@yatiejabs6684 ohh thank you so much 😊 I really appreciate
Sir I worked also in Italy 5 years .now I moved to Saudi Arabia. I have an appointment with a restaurant but first they want to show mine work to them .per imparare Io visto RUclips channel of venchinzo plate and and other RUclipsr but sir I found you the best .thank you sir
Wishing you success from the the USA. One thing missing from some of the best RUclips pizza videos is context. The “why” behind all the step. This is a good video.
Ohhh thank you so much 💚
Mate don't apologise for your English! It's great and it doesn't even matter if we hear your Italian. I love your accent!
That was a MasterClass on dough⭐️
Thank you for sharing your expertise with us 🥂
Thank you too for watching. Which videos would you like to see from my channel?
wow just found your channel. I can not wait to attempt to make this. Thank your for all the great info. Hello by the way from USA.
Hi Susan nice to have you here.
Nice, I’d like to see your result 😉🤙💚🍕
Your English is awesome!
Thank you chef, Cheers from Philippines
Really like the video, keep the good work going
Thank you so much Lukas 🤙😊. I’ll try my best. Which kind of videos would you like to see?
Hi Chef, I live in China. I could not find all flour you used. We only have bread, purpose and cake flours here in China. What should I do?? Another question is, for the water, how many degrees and how many hours after smoothing the dough for resting? When dividing the dough? The way you make the pizza dough is so interesting to me. Please please answer me 🙏 Thank you so much for sharing
Never mind English, my first language is spanish!! People love both Italian & spanish.
Ciao! I made the pizza today and it came out great! Thank you for this recipe. I used type 00 flour and I hope I can get Caputo for my next time. Only question is the dough came out super crispy. Has a very crunchy bite. When cut, the pizza stands straight. It doesn’t really bend. I wonder if I did something wrong. I baked it at 250c on a sheet pan for 15 mins.
Great video, thank you. Ciao
Thank you too Gino 😊. Ciaooo
Nice work!
Thank you so much
Grazie mille... 👍👍😁😁
Grazie a te Riccardo. Ti è stato di aiuto?
Thank you Marco!!!
It’s my pleasure
A tip : watch series on flixzone. I've been using it for watching lots of of movies lately.
@Lee Forrest Yup, I've been using Flixzone} for months myself =)
Thank you Graziani great video, where do you by type 0 proper Italian blend thank you
Whats some authentic Italian pizza toppings recipes? could you do a video if you gge the chance. I see Zucchini flowers, anchovies etc. I know you can use what ever you want but what are the classics?
Hello, this is a great tutorial ! At what temperature do we leave the dough for the 24h fermentation ?
He sounds like Serge from Beverly Hills cop, the guy that Eddie was talking to about having a cappuccino in the art studio.
Fantastic video - picked up a few tips. I am also in Brisbane and I followed your recipe except I only used Caputo Cuoco (300-320w) but my dough was overproofed. 7pm last night mixed dough - Put bulk dough in fridge (3 deg C) until 2:30pm today. When I got it out of the fridge it had maybe 0.5cm bubbles in the bulk dough. Not sure if it was already overproofed from overnight? I balled up and left until 5:30pm today and dough was overproofed. I was checking it every hour but didn't see any significant rise until 5:30 but it was very soft and saggy?!?! Any recommendations? Thank you.
Last time I made pizza I let the dough rest in the fridge for 3 days. Took it out, made dough balls (260 gram) and back in the fridge for another 6 hours. My idea was to not do more after that. But the balls had lost their shape so I folded them again. At that point I had lost patience and just let them rest at room temperature for 20 minutes. I was ready to bake the pizza but the discs were like rubber band. Refused to stretch more than 21 cm (8 inch). The final result wasn't bad but didn't look professional. The bread was chewy.
hi Jerry, thanks for your message. My question for you is "WHY YOU LET YOUR DOUGH REST FOR 3 DAYS"?
which flour have you used? how many proteins?
Answer these questions please and I'll tell you more. :)
@@GrazianiHomemade I found a dough calculator online and followed the instructions (almost). I use tipo 00, 13% protein. Fresh yeast but it was a few days old. I noticed the dough was firm with no bubbles in it. I only took 0,8 gram yeast. My scale can't measure that small quantities. The method I used was to mix 99 gram of water with 1 gram of yeast. Then I took 80 gram of that. Probably read too much.
@@jerryhall5709 ok. 3 days are too much in my opinion. Try this recipe and method: 1kg flour 00 13g of proteins, 650ml water, 2g fresh yeast, 20g salt.
Method:
1. Make the dough (it has to be dry and 25 degrees max)
2. Leave it rest for 1h covered then roll it (250g each balls)
3. Leave it 2h at room temp
4. Put it in Fridge for 18/24h
5.Take it out 1h before stretching
6. Cook it at 430 degrees
Let me know 😉💚🍕
@@GrazianiHomemade I tried it. The only thing I changed was that I had dry yeast. Still have some things to work on such as my kneading technique but the dough was nice and easy to work with. Just got it out of the oven. Thanks for the recipe
@@jerryhall5709 follow me on Instagram as well. Graziani homemade 😊🍕
Hi Graziani, before put in the fridge do you leave the dough at room temp for about 01 or 02 hours? Or after mixing goes directly to the fridge? I've seen a lot of videos and still have this doubt. Tks!
Hi Rafael, yes. I usually leave it for 1 or 2h at room temp and then in the refrigerator.
@@GrazianiHomemade thanks Graziani 🍻🍕
Hey mate I'm in Brisbane. When are you available?
Hi, please fill out the form on my website: grazianihomemade.com/pizza-napoletana-class/
Your English is great with the Italian accent flavor 😅 😅 don’t worry!
Is there a specific percentage of yeast for a certain amount of dough? Thank you!
My dough has raised but when I took it from the plastic tray to stretch it after 6 hours, it wasn’t that elastic and opened a couple holes.
What do you suggest? I kneaded it for 20 minutes.
Which flour have you used? “00”? How many proteins?
@@GrazianiHomemade here in Brazil is not easy to have special flour, so I used the most common all-purpose flour. It has 4.9 grams of protein for each 50 grams of flour.
@@julianonunes6355 it’s a very weak flour. So I suggest you to to max 6/8 hour fermentation
You do not use Cold temperature fermentation? What if the room temperature is around 78f 25.5C? Should you adjust the fermentation time? What is the best wood oven temp for a crust that has some chew and crispy? I don’t like soft pizza. Also I have Pizzeria Caputo 00 and Chef red bag 00. When should I use each? Thanks!
What is the max hydration for this mix of flour?
I've always bulk cold fermented my dough for roughly 24-48 hours. But every time I take it out to scale and ball, I feel like I should let the dough get to room temperature first instead of doing it while the dough is still very cold. Any thoughts on that?
yes you should let the dough get back to RT before balling. Then i tend to leave for another 3-4 hrs at RT before baking. RT is always measured at 19-22degrees. If RT is colder, then you need to leave the dough out of fridge longer.
@@ginojc73 Thanks for the response! Will try next time
@@ginojc73When taking the dough from the fridge back to RT, do you confirm RT with an instant read thermometer?
Hi Marco! When using 24h room temp fermentation, how much of dry yeast would you suggest? My crusts are never puffing up. I'm using 0.25gr of dry yeast.
Hi… May I ask you why you do 24 h room temp? What’s the room temp over there?
You should try to do 24h using your refrigerator and 1g of dry yeast per kg
@@GrazianiHomemade room temp is 22 degrees Celcius over here. I heard that room temp fermentation would be better. But aparently not..
@@staelenskorneel I used to do 24 room temp when I was in Italy, before moving to Australia… but here (Brisbane) it’s so hot, especially in summer.
So using refrigerator will give you more consistency and flexibility.
Visit my website and send me an email if you wanna know more. www.grazianihomemade.com
Hii chef fantastic but can we use only caputo flour and there is not available tipo 1 flour .
Nice recipe. But how to make another style of pizza? One with a very crispy edge bottom?
You can start changing the hydration
@@GrazianiHomemade I’ll try to increase it. Thx
How long is the max rest time of the dough? Is the black spots good?
How long do you kneed the dough for? Thank you for a great video!
Hi master, can u tell me that what's the percentage of protein is the flour?
hi, Iranian, 13g ;)
Hello….can you explain how to use with spiral mixture. I need a recipe for 40 balls also. Grazie
Check my videos, I made several using a spiral mixer.
Can we use this recipe for home oven?
For domestic oven I really suggest you to make the pan pizza… much much better
Hello, nice video.
So if I have 22C room temperature I can leave the dough for 18-24h in room temperature?
And next step that bolls and extra time 6-8h also in room temperature?
Yes. You can 😊
@@GrazianiHomemade OK, Im waiting for new video! :)
What’s the reason behind not having bubbles on the dough?
Hi good job! Is it warm water?
hi, thank you so much. Nope... I use cold water. I suggest to use warm water in case you live in a very cold country
Graziani, is the bulk Fermentation at Room temperature or in the fridge?
looking for same info he didn’t say
bel video! fatto bene anche se non conosco l'inglese. per caso le dosi sono scritte da qualche parte?
grazie per il tuo tempo
Grazio Ilario per il complimento.
Le dosi sono 300g di tipo1, 700g di 00 W220, 2g di lievito e 20 di sale 😉.
Su IG e Fb trovi molti altri miei video.
Can you let it ferment for 48 hours?
Yes. You just need a strong flour.
@@GrazianiHomemade Thank you 😉
Hi Is beer yeast used?
Yes, it is.
Thanks 😊
Is the yeast active or instant? And what is the temperature of the water?
Hi, thanks for your message. It’s an dry yeast.
To activated you just need to melt it into the water at room temp.
Great video. Did you do 24 hr cold fermentation or room temperature?
I can do both, but in this case using the fridge 😊. Which one do you prefer more?
@@GrazianiHomemade usually do room temp levitation. I find my fridge is always too cold.
So just to clarify, you need to ferment the huge ball of dough in the fridge for 24 hours then make smaller balls and rest for 6 hours?
yes sir
Exaclty. You can even mix the dough, create the balls, let them rest at room temp for 2/3h (it depends your room temp) and then in fridge until the day after.
Where can I get the spatula
😍😍😍
The header of this video states '...24 hour fermentation'. Then in the video he says that the balls of dough can be used that night after six hours. - What went wrong here?
It’s call double fermentation, the first 18-24h are in fridge then rolling the dough to create the balls shape and then let them rest for another 6 hours at room temp.
What are your thoughts on Poolish vs Direct?
Poolish is a pre-ferment. As pro and cons like anything but the right question you should as yourself is…”which type of pizza I wanna do?” Then you should know what is the better method for you.
My thoughts… you don’t need to use poolish to make a great Traditional Pizza Napoletana. Direct method is perfect.
What is your biggest issue?
@@GrazianiHomemade This was my thoughts. I have made pizza using both methods and really could not see a significant difference but found direct more consistent.
Since Vito Iacopelli channel every pizzaiolo shows how to make Neapolitan pizza lol
But everyone as a different Story 😉. I know Vito.
I've reviewed probably hundreds of hours of pizzamaking videos. And yet still I learned something new from this video.
how did you get the AVPN badge on your chef's uniform? is it legit?
I’m a member of the AVPN
Hi Marco - do you bulk ferment this one at room temp for 18-24 hours before making balls? or cold ferment in fridge normally?
I live in Queensland - Australia and it’s very hot here during summer so I use the fridge
Can you mix a little bit of semolina
I don't use semolina for this kind of pizza.
Elo, przestan przepraszac za swoj angielski. Tak to juz mamy nieanglojezyczni. Dobra robota pizzajolo.
What temperature do you have in the fridge for pizza?
5-6 roughly
is type 1 flour like bread flour in the US?
I'm not sure. in Europe we have Wholemeal, tipo 1, tipo 2, 0 and 00
No its something different. Type 1 contains wheat germ. It adds lots of taste to dough.
Is type 00 going to change the process?
I’ve used 00
Can we use complete 00 flour, insted of mixing 2 different flours.
Sure. But always put attention at number of proteins.
10.5-11.5 weak flour
11.5-12.5 medium strong flour
13-14 strong flour
i am in Maleny and just opened a pizza restaurant I am looking for a business partner to take it to the next level
Hello Terry, what do you think your business need to jump to the next level?
@Graziani_Homemade (Pizza Academy) probably someone to make all the pizza for him.
The flour that you using can't buy in Asia like in the Philippines
I’m so sorry. But always check the proteins and be sure is 0 or 00.
Speech Italian!!
It’s an English Channel Maria, se vuoi parlare in italiano scrivimi su Instagram. Ciaoo
So is it 24 of hours of fermentation that big dough …. Then 6 more hours for pizza balls fermentation again ?
Am I right ?
Mucho agua
650 ML OF WATER IS WAY TOO MUCH
Hi Marcos, thanks for your message. Why you say that? 65% hydration it’s not a lot. You can put a lots of more water as 90% hydration. But it’s more complicate
@@GrazianiHomemade thanks you so much
I has to be my flour
@@kampuli it depends the flour that you use. Check the proteins of your flour. They should be at least 11g
Recept?
What’s Recept?
@@GrazianiHomemade dough recipe
@@gay25gay25 watch the video, it’s all there. 😊
I like your video but I find the lighting a little depressing. Your english is very clear though.
Just watch, learn e statt'e zitt!
ahaha ok. I'm sorry I made you depress. I'll try my best to improve that skills too. Thanks anyway
Hello fellow AVPN pizzaiolo 😄🫶