Hello, I am an Iranian, can I ask what combination do you use to make the pizza dough and also what combination do you use to make the sauce on the dough? I think it is delicious and tasty. Thank you for your answer and guidance.
They probably use a Poolish dough(it's a starter to get your yeast going) let that rise for at least 24 hours before adding the rest of the ingredients to make the end dough. Let it rise again and you're good to go. The sauce is canned tomatoes(gran manzano I believe), ad sea salt and some basil and just crush the tomatoes with your hand. Cook it at at least 400 degrees celcius. Voilà.
It's hard to mimic at home. Cause u don't have the wood fire oven. It's best u try to find a authentic pizza place in ur country and try it there. I'm sure it'll be there.
Why can't I get my crust to puff up that much and stay thin under the toppings? I uploaded a video of my homemade pizza. I know part of the problem is my oven.
Watch some videos from Vito Iacopelli, I’ve achieved astonishing results after paying attention at some key instructions (ingredients, proportions, time, temperature and proper handling), doing a poolish and using it 24hs later. Regarding the oven, if you get a pizza stone you can get rather similar results than an oven that gets to 300, 350 or 400 degrees Celsius.
I actually made a pizza like this today in my Italian indoor pizza oven Effeuno. So so good, nothing beats real Italian pizza. 🍕😍 Warm greetings from the Netherlands. 😊🌷
Does anyone know what is a name of the white thing that looks like a cheese? If it is a cheese, what kind of cheese is that? I am craving to have one on my pizza, so delicious! Yamm..🤤🤤🤤
@@sbblmboh get over yourself you snob, people are allowed to have extra sauce on a pizza, you're such a sad individual that you feel the need to ego trip over food preferences
I have wasted over $100 so far trying to figure out a good dough recipe for my homemade neapolitan pizzas but I cannot figure out why my dough never gets fluffy and crispy like this. I was hoping to make my wife a special dinner in 2 weeks for our anniversary, but i feel as though nobody can help me figure out how to make a great pizza. I only have dry yeast and all the authentic italian pizzas i see online call for using compressed yeast (brewer’s yeast), which i have no idea where to purchase. I bought type 1, type 0, and type 00 flour as well as a Roccbox oven but so far all my pizzas have been flat, chewy and the dough isn’t fully cooked and the crust never gets this puffy 😢 Can anyone help me out?
authentic Neapolitan style pizza, less is more. Its just tomato sauce, mozzarela and basil. Ratio of the 3, should be just right that one ingredients shouldn't overpowering the taste of the other 2.
Looks absolutely amazing 😋🤤🍕
Looks beautiful brother
Thanks bro 🙏
Подскажи рецепт теста для новичка
@@chefsalimgafayriYum. I loved simple flavoursome pizza. Also the semolina dusting under the base. Hungry now.
Пожалуста рецепт теста 🙏
True!!
The pizza looks amazing
Good job 🔥
im in love in art of making pizza ❤
Pizza frita de Nápoles. Una delicia!!! ❤❤❤ desde España
Pardon my ignorance, is the leaf just for garnish or do you eat it?
Serve guarnire, e simangia..😊😊
Si mangia
Compliments from another chef, looks very good
Getting it off the peel into the oven has ruined me too many times to count. These guys always make it look so easy.
Hello, I am an Iranian, can I ask what combination do you use to make the pizza dough and also what combination do you use to make the sauce on the dough? I think it is delicious and tasty. Thank you for your answer and guidance.
They probably use a Poolish dough(it's a starter to get your yeast going) let that rise for at least 24 hours before adding the rest of the ingredients to make the end dough.
Let it rise again and you're good to go.
The sauce is canned tomatoes(gran manzano I believe), ad sea salt and some basil and just crush the tomatoes with your hand.
Cook it at at least 400 degrees celcius.
Voilà.
It's hard to mimic at home. Cause u don't have the wood fire oven. It's best u try to find a authentic pizza place in ur country and try it there. I'm sure it'll be there.
Beautiful like it should be 👍🏻
wowwww, look mouthwatering pizzza
Why can't I get my crust to puff up that much and stay thin under the toppings? I uploaded a video of my homemade pizza. I know part of the problem is my oven.
Watch some videos from Vito Iacopelli, I’ve achieved astonishing results after paying attention at some key instructions (ingredients, proportions, time, temperature and proper handling), doing a poolish and using it 24hs later. Regarding the oven, if you get a pizza stone you can get rather similar results than an oven that gets to 300, 350 or 400 degrees Celsius.
It's your oven. Needs to go up to 300 degrees at least.
I actually made a pizza like this today in my Italian indoor pizza oven Effeuno.
So so good, nothing beats real Italian pizza. 🍕😍
Warm greetings from the Netherlands. 😊🌷
Nos puedes decir un secretin como se hace la masa...gracias
I need too know that too 😅
Mamma mia, squisito!
Sposerei volentieri quella bella pizza 👌👌
That’s some beautiful dough. 70%?
Does anyone know what is a name of the white thing that looks like a cheese? If it is a cheese, what kind of cheese is that? I am craving to have one on my pizza, so delicious! Yamm..🤤🤤🤤
Quel formaggio è mozzarella fior di latte
❤😮Piza No Words! دي بيتزا لي مفيش كلااااام😂
Was für ein Mehl ist das auf der Arbeitsfläche? Maismehl vielleicht???
AWESOMENESS !!
why dont u top the pie on the peel? genuine question
Because we stretch and top 4-6 pizzas during the service. It is faster to top all the pizzas on the bench and put it in the oven
@@chefsalimgafayri get more peels then, pumping out one pie w one peel at a time seems whack
@@maxking7608 in a busy pizzeria you’d use one peel, we were pumping 500-600 pizzas a day.
Yes please !
Is he flatten the dough with semolina or flour.
This is a real pizza!
Están súper chidas tus pizzas
mashaAllah brother..any vacancy😅
Congrats, great neapolitan pizza. Cheers from Napoli
I watch this on repeat
What is hydration?
What is Oven heat?
❤❤❤
I’ma need EXTRA sauce on mines lol looks fire
This isn't Papa John's sir, please keep your comments to America
@@sbblmb if I'm buying I WILL DO WITH IT AS I PLEASE THATS AMERICA
@@sbblmboh get over yourself you snob, people are allowed to have extra sauce on a pizza, you're such a sad individual that you feel the need to ego trip over food preferences
it won’t cook properly mate. sorry to break it to you
Anyone know which flour is used to have this kind of dough? I bake pizza but its normal (all purpose flour)
Flour 00 special pizza
Yum
Nice bro ❤
thats real pizza
I felt like I could smell that pizza when he took it out of the oven!!!!
Incredible,I gotta try tgat
Rock solid after that
Bellisimo.!!
MARAVILLOSOOOOO❤
😋🤤🤤🤤🤤🤤🤪🤪🤪😋😋 complimenti 🤤😋🤤😋🤤😋che fameeee 😋 buonoooo
👍👏bon travail
The basil mysteriously disappeared. Anyway, that's a good looking pie.
That’s PizzA ✅🇮🇹💰🤙
As a person who never ate pizza, I approve everything
La mangerei molto volentieri 😃
Why flour is yellow?
Ottimo! Fatti senza tante Parole 🤝
Ay por Dios QUE RICURAAAAAAAA!!!!!
Those bubbles...best ive seen
El queso, te lo debo 😂😂😂😂
I have wasted over $100 so far trying to figure out a good dough recipe for my homemade neapolitan pizzas but I cannot figure out why my dough never gets fluffy and crispy like this. I was hoping to make my wife a special dinner in 2 weeks for our anniversary, but i feel as though nobody can help me figure out how to make a great pizza. I only have dry yeast and all the authentic italian pizzas i see online call for using compressed yeast (brewer’s yeast), which i have no idea where to purchase. I bought type 1, type 0, and type 00 flour as well as a Roccbox oven but so far all my pizzas have been flat, chewy and the dough isn’t fully cooked and the crust never gets this puffy 😢 Can anyone help me out?
Spettacolo puro
I love this video just because you're wearing gloves thanks
🤌🏾🤌🏾🤌🏾 Grazie Ragazzi
wonderful
No será mucho queso?
That's how we make our rotis in punjab pakistan.. every noon..😅
Cool
Good meramente bueno 👍
nur noch solche videos bitte
A pizz ka pummarol gopp😊
Vorraie la ricetta per la pasta di pizza si possibili
Mi fai sapere come si fa lì mpasto😊
Cheez name please
But why less mozarella
authentic Neapolitan style pizza, less is more. Its just tomato sauce, mozzarela and basil. Ratio of the 3, should be just right that one ingredients shouldn't overpowering the taste of the other 2.
@@TuthyTuts i understand thnx
Whoever said she looked liked a cola gummy is wild ☠️☠️☠️☠️☠️
Палёная пицца, ммм)
Come fa essere così leggera la pasta?
Come fai ?
Che devo fare?
Provo e riprovo ma pesa, non è bella leggera come la tua.
💯💯💯💯💖
I want to try authentic pizza.😢 The pizza we have here are always the mainstreams, Pizzahut, Dominos, S&R. I'm sad
Faltou catchup em cima
🤤
So so beautiful 🍕
Where is the chesse 😀😀
those big white chunks there are mozzarella
Mom, can I have this pizza?
Molto bene pizzajočo, bravo
Wearing gloves is silly when you're cooking at such high temps, just my opinion. Good looking pies!
Unfortunately some people complain about people not wearing gloves.
Fr tho
Why is it so charred black?😢
Recipe please ? :)
Lol I was gonna ask the same but yh I hope you found it :)
La pizza si allarga una volta e si prende, non due cento volte 😂😂😂😂
Whats the difference between a Neapolitan pizza and a Margherita 🤔
Needs more toppings
pineapples
The oven boy destroyed the corner 😢
hello chef
I would love to work with you
😋😋
Needs more sauce
Amazing. Tho need extra cheese TANKS
Best Pizza in the World: Italia
Mamma mia ...perfezione !
WOOD FIRED PIZZA!….. HOWS PIZZA GONNA GET A JOB NOW!?!?!?
Miseria de queso mejor una hamburguesa ❤😂
Do authentic italy pizzas dont have meat on them?
PIZZA DE KVARA 😂😂😂😂😂
Bro put some cheese on the thing but you’re close
Pizza went on steroids.
Madonna quella pizza e buon
Where is cheeze