5 Pro Tips for Cooking Pizza in a Home Oven
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- Опубликовано: 28 сен 2024
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Best way to cooking neapolitan pizza in home oven
i give you 5 best tips easy to understand and easy to remember
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what was your favorite tips of this home cooking pizza ?
Definitely putting the stone under the broiler. that seems so obvious in retrospect!
Tip #2 ingredients is my favorite. The moisture of mozzarellas would ruin the pizza soggy. Cut it and drain overnight. Also, maximum 7 min in the oven in Tip 4. But all the other tips are so good too! Thank you Vito all the tips!!!
Put the stone under the broiler is my favorite.
Stone under the broiler and the cheese
@vitolacopelli : The best tip for me and you can test it , before cooking in the home oven (250 ° C ), you cook the bottom in the pancake pan, when you see bubbles , put the tomato sauce and after go in the home oven and grill ! Its the best way for good bottom. ( for me)
Amazing tips. It worked for me. I precooked for 3-4 minutes at 550F and then cooked with the topings until the cheese is bubbling... (3-5 min depending on which topings). Just amazing! Like at expensive restaurants.
Did u use top and bottom heat or just the top heat?
Should I use the upper or lower fire? Or both?
I'm making the best pizza, foccacia and bread I've ever made since I've been following Vito. He's an amazing instructor 🎉
Really? I've had the opposite experience. Followed his recipes with exacting precision, every last detail, tipo-00 flour, precise kitchen scale, OBSESSIVE attention to detail to his instructions... Not ONCE have I EVER EVER EVER had a result ANYTHING LIKE what he shows with his magic pizzas. Something isn't right with this guy's instructions.
@@shaftomite007maybe youre bad at making pizza
@@shaftomite007It's YOU!!
@shaftomite007 it's your oven then. Grab a Ninja Electric Woodfire Pizza Oven or a good gas one from stoke/ooni and you'll definitely have these results. Gozney has an awesome new oven out.
Few additional tips:
* Use high hydration dough - 70-75%
* Use 00 flour - it really helps not tearing the dough when stretching it
* After pre-baking with tomato sauce brush the crust with water instead of oil
* Be quick with putting pizza back for the second baking not to lose to much moisture in the dough
* Mozzarella and other ingredients have to be room temp
* Don't use hot air circulation when baking the pizza (it will dry it out), use broiler setting. You can use hot air only for preheating the oven to get even heat in the oven faster
* Bake close to the heater - around one step lower, just not directly under
Have fun!
Water brush? Not oil? How’s this help?
Brushing the crust with water right before second turn in the oven will simply prevent the crust from drying out to quick and turning stiff, and also allows it to grow a bit more. Oil will make your crust totally different texture and color than what you would expect from typical Neapolitan style pizza. But it's fine if you like it that way, oil will give you a bit more taste as well. I prefer brushing with water and the crust is perfect every time@@leolionroarrrrrrr5509
@@leolionroarrrrrrr5509 When I do it with water instead of oil I get more crispier results
@@leolionroarrrrrrr5509 The idea is you're trying to stop the pizza from drying out. As in a home oven it naturally needs to be exposed to heat for a longer period of time due to the lower temps to fully cook. Thats why those pizza places with the fire ovens(whether it be wood, or coal) are cooking at super high temps. It cooks the pizza through before it sits in the heat long enough to start sucking the water out of it. Getting you the crispy bottom and crust, but still airy and light in the middle. Instead of just a stiff cracker the whole way through from getting dried out.
Don't use high hydration. Use about 60% max. It's a myth you need that much extra
Best tip was preheating the stone on the broil setting. I’ve been preheating closer to the lower part of the oven at 550 for 1 hour. My oven has a pizza setting that uses the fan to help maintain even heating, but I think the broiler preheat is best. Also the par cooking step is essential for home oven pizza. Thank you Vito!
What setting do you use after preheating? Circulation or top/bottom heat?
@@beisser03 I use the circulation setting
I've been cooking my pizzas in a Ninja Foodi on Pizza setting (500F convection). No pizza stone, and they're coming out awesome. So much more energy efficient, and the bottom gets crispy.
_sowft and crownchy..._
Dona wanna it’s two cwounchy!
This cracked me up!
...and starts to bubblely 😂
I saw your comment before I heard him say it & when I heard it I laughed so hard! Spot on 😂
😂
I found that with higher hydration dough my pizzas weren't sliding off of the peel well. To resolve this I now do the par-baking step with a sheet of baking parchment under the pizza to enable it to slide in and out of the oven without it stretching or tearing. This is improved my results greatly and totally eliminated disfigured or wasted dough in my home kitchen.
Vito, I can't thank you enough for the tips and the knowledge you've been able to share. My pizza is now better than anything we can buy here and as I learn more from you I just keep improving. Keep up the excellent work. You're making the world a better place one pizza at a time.
will the baking parchment prevent dark crusts under the pizza? its essential for burnt crusts under the pizza
@@Drippinonyou I've found that it does reduce the char a bit but I'm still getting leopard spots.
I do the same thing :)
@@Drippinonyou Just do the parchment for the first part. When you take it out and add the cheese, you can remove the parchment. At that point, the dough will be set up enough that the pizza will slide off of the peel just fine. The parchment is just there so your wet dough will slide off (with the parchment).
@@chrisb2535use aluminum foil even better
My problem was the toppings were kind of burning so the best tip for me is cooking halfway and then adding the toppings later 👌🏻 Grazia Paisan!
Hi ,
How can I decide it is half way cooked ? Thanks
@@moustafakassem2317 I just do 3 minutes + 3 minutes. Even with draining the cheese (pressing in paper towels for me), it pools water a little bit, but by the time the second 3 minutes is up, the excess liquid is gone.
@@chrisb2535Should I use the upper or lower fire? Or both?
I use a mason jar for the left-over pizza sauce to store in the refrigerator. I have fresh basil and oregano in my garden. I also use a garlic press to add a few cloves of garlic and fresh ground pepper.
I'm using a 3/16" thick Pizza steel on the top shelf and getting a good result. I broiler to low when the pizza goes into oven.
Definitely precooking pizza makes a great difference in the finished pizza.
Explaining why to put the oven in static or ventilation mode will be really helpful!!!!
Thank you so much for sharing all this professional info🙏
You're overflowing with passion. My favorite cooking channel by far! Thank you Vito!
I have just bought a NEF oven that has a 'pizza setting' which heats a bottom element as well as using the fan to make the stone super hot and to keep heating it whilst the pizza is in the oven. If you use the grill (please use the word grill not broil) to heat the stone then it is not heating the stone when the pizza goes in, and also on my NEF, when you choose grill and fan combined it alternates between grill and fan but doesn't heat them both at the same time. I have had huge problems getting the pizza onto the stone without it sticking or bunching up and not browning (despite the oven going to 250deg+) and my tip is to use grease-proof paper, oil it, and make the pizza on that. It's very easy then to get the pizza in the oven and the oil instead of flour helps to brown the bottom (well that's what I find anyway).
Man i cant thank you enough for the dough video a little while back, this really changed my pizza game. But I have 3 questions.
The first is should i use the fan in the oven or leave it off?
The second one is how long do i precook dough+tomato sauce?
Since i usually do dough for like 8 Pizza`s im playing around making my own frozen pizza. Freezing it with soft dough doesnt work at all. So last time i froze them after precooking only the dough for like 2-3 minutes, then adding tomato sauce and ingredients and froze it. The result was pretty good. I also lowered the temperature to 220°C when i put the frozen pizza in the oven. So the third question is: at which point would you use the freezer? I plan to try freezing it after you take it out the first time when it steams. What would you say?
Which dough video?
Thanks.
@@roguetexan6865 i think it was "One Guy Changed My Pizza Game Forever" but he has several on his own channel too
Vito! Please have a video about flour difference.. Also about the 72 hour fragments.. Love your videos! You've changed my life!
Favorite tip: heating the stone! Second tip: being patient and supportive of your daughter!
nice tips as always. for me the one about the dry mozerella was really good. soggy pizza was indeed a problem. i thought i put too much mozerella on the pizza. but now i realise the mozerrella was too wet.
i liked the tip of heating the pizza stone on the top rack with max broiling. it makes sense and i never seen anyone else mention that. they all say to leave it in the oven for an hr or longer.
also, the tip of par-baking it will really help me with home ovens. i did what you're not supposed to do and it came out watery like what you showed or super hard from baking it too long.
thank you!
Why on the top?
@@ander172 because the broiler heat comes from the top (vs baking where the heat comes from the bottom. broiling is hotter and gets hot super fast compared to baking. i could broil the stone plate to heat it up and then put the oven to baking for cooking the pizza ^^
to pre heat the stone do u set the setting to only top oven or both top and bottom and same goes to the cooking the pizza do we cook it from both sides top and bottom settings
I like to bake in 2nd from top spot under the broiler, timed so that it goes in like half a minute after the coil is red, so that the broiler runs at full power during the bake, 3-4 mins.
This gives some dark spotting on the top which is nice. I don't have a stone or steel for the bottom yet so that's white. kind of the opposite of yours 😊
Also keeping the door a bit open can override the temperature sensor on cheap ovens and keep the broiler on more consistently, allowing much more heat.
So let's be clear, the first 30 min on the highest position at broil, then put the steel or stone back in the middle and set the static mode( i don't think i have this setting only BAKE setting), and then you parbake till the crust is golden, take it out, garnish, et put it back til the cheese is bubling, did i get that right?
I'm loving your videos. I go to sleep dreaming of pizza now!
Question...you say pizza should cook in the oven 7 minutes. Is that total time? For example, pizza with only sauce, in and out of the oven, then add cheese, then in and out of the oven, should total 7 minutes??? Or, is it 7 minutes in, then remove, add cheese, bake till cheese bubbles, however long or short that is???
Does this question make sense? I am afraid I'm not describing the situation well.
Thanks!
Nice work a truly professional and traditional way of making
I've got a Gozney Roccbox which makes great pizza. However, in my electric oven, the results were not so great. Your tips will help get my electric oven pizza to another level. Especially the par cooked base. The cheese was always over cooked.
I'm gonna try this tomorrow ! I'll share how it goes. Grazzie Vito !
Initially it is in broil. When you moved the stone to the middle you said set the oven to static at max temperature. What does static mean? Does this mean Baking and not Convection Baking? My oven has no static setting? Thanks
Vito, how many mins do you par-bake for? And how many minutes after do you bake for? Thanks
I tried cooking the dough first, but that had the entire crust rise. Cooking the dough with sauce will solve this. Thank you. I think my sauce is too wet though. I like a lot of tomato flavor, but it makes the center too floppy.
Oh my goodness! Your kid is so adorable. What a little superstar chef in the making!
how long do you keep the pizza dough in the oven with teh tomatoe sauce on it? You said half bake, so I am guessing 3.5 minutes?
I have never thought about partaking but it makes sense! How long to parbake?
i love your child she will definitely learn how to do this from the master.
Lil Girl got lured by Pizza smell to Kitchen, so lovely.....so many important good tipps. never tought i could to a Pizzeria PIZZA in my Kitchen..... "ALEXA! Put PIZZA STONE to MY LIST! " Thx mate..........i am drooling just by watching you cook
Using the broiler to superheat the stone is a great idea, lauching a relatively cold pizza dough onto the stone takes away a lot of heat so having a really hot stone helps cook the bottom of the pie.
I've used your dough recipes for years now. And a lot of other tips you've made videos about. From no pizza experience, I've done some really good pizzas. Thank you!
With a normal oven, I've had most succes by preheating a cast iron on high heat on the stove, add the dough and the other stuff as the bottom of the pizza cooks.
When the bottom is almost done, I put it in a preheated oven on max temp broil, on the upper rack.
It's not neapolitan, but is great given the possibilities. I agree with the mozarella choice. I've had soggy pizzas because of it.
I've never considered pressure in the oven. Now I have to try the method in this video. Coincidentally, I've prepared dough to make pizza at home, tomorrow. What were the odds...😂
Thank you and best wishes to you and your close ones!
I loved your patience with your helper! Draining the excess moisture from cheese and pre-cooking the crust... Pro moves.😎
Great video, top one for me was putting the stone at the top. But also didn't konw about dry Mozzrella or twice cooking, so 3 great tips. Thanks
Your daughter is adorable!
I'm always excited when a new video drops!
Hi Vito, what about cooking the toppings under the broiler? Wouldn't that be a higher temp and more like a brick oven? Just wondering. Thanks in advance.
I like to switch to broiler half way while the pizza stone is on the top rack. It really gives a good result. Not as good as a proper pizza oven but pretty decent.
@@Torchman92 Thanks.
Tip #1 about pre-heating the stone. I never thought about using the broil setting to heat up the stone 😊
Awesome video, great tips as always. Would it make a difference to put some olive oil on the pizza stone right before you put the pizza in the oven the 2nd time (with all ingredients) ? I mean, the idea would be to get the bottom of the pizza a little bit brown
Please don't do that. Olive oil has a very low smoke point, if you pour it onto your stone itll burn immediately (as will most other oils) and you dont want those fumes or possible cracks in your stone. Aside, your stone will get a "seasoning" of polymerized oil over time anyway (vitos stone is very clean here), resulting in better heat transfer. Especially since vitos method involves spreading oil on the crust, which pretty much guarantees that your stone is going to get this seasoning. Adam Ragusea has a nice video on it
So fun to see Papa Iacopelli dealing with Pizza and integrating his family into the video making. Mille Grazie for the great pizza videos !
Lol when she almost dumped the pizza, so cute. Great father
Vito, tks for ALL the tips! And i love when your daughter interrupts 😃, it is Just like Mine!😂😂
My previous stove cooked pizza to perfection. Unfortunately I had to get a new stove. My pizza was a disaster. I was so upset. Watching your video even though I preheated my stove I don't think my stone was hot enough. I am going to try your tip. I hope it works. Thank you.
My fiancé and I are addicted to sof and crunchy pizza. Using our new roccbox with your dough recipes....masterful pizza!
in a few years i expect the new chef showing us how to make the pizza properly :)
She’ll be starring w her dad like Jacques Pepin and his daughter.
il mio tip preferito? La porta del tuo forno che si apre a metà! Fantastico!!! Grande Vito!
Great Tips Maestro !
Hey Vito! Thanks for your tips, your pizza dought is best. I have a question; why convection oven isn't good for pizza?
Great video Vito. What can you do if you have a gas oven and the broiler is in a drawer under the oven. Thus you have only heat in the oven yet no broiler on the top over the actual oven. Any suggestions would be appreciated. Maybe you would consider making a video with a gas oven like this, especially for those that don't have a broiler on the top of the oven with the broiler in a drawer on the bottom. The temp in the oven is for some gas oven between 425°F - 475° F depending on the gas oven model and manufacturer.
Just preheat the pizza stone longer in the oven for about 45 minutes. I can’t use my broiler either and wouldn’t use it on a pizza stone or steel anyways.
Learnings: add ingredients not all at once and not use (too) wett mozarella. Thanks Vito!!! PS your daughter is so charming!
What i also do is to put the oven at MaX and place the pizza on the bottom of the oven, i also add mozarella and cheese after, leave it 1-2 min inside and it is done
How long did you bake it for?
Ciao Vito! Such a lovely little helper you have 🙂 she'll be a great cook!!
My house oven is very temperature sensitive so cranking it on 250C does not work because the oven turns off it's element at 250C and my pizza steel gets stuck at about 230c. So what I did was got a second super cheap oven and adjusted the thermostat regulator, it now hits 350C but I had to shield the glass door with a air insulated aluminum plate
Hello,
Thx for the video.
Have you ever tried to use a blowtorch for the crust ?
Maybe it could add some restaurant style (leopard crust) no ?
Loved your daughter ‘supervising you’ - and thanks for the great video - making pizza tonight!
Thanks a lot for this. No way to invest in anything fancy and always afraid to get to adventurous because there's no time to remake dinner. The idea of taking the pizza out 'halfway' before adding the cheese is really helpful.
Have you tried it yet? It works really well. The best pizza I've ever had was made in my home oven using Vito's techniques!
Hi, I enjoy your videos, they are very informative. wish you well! I watched a lot of your videos, lately your reviews of pizza ovens. I would like to ask you to recommend 3 pizza ovens that you think are the best. THANKS.
7 mins to cook pizza in home oven. How many minutes for part cooking and how many for final cooking after putting the mozzarella cheese?
4:23, reflection had me spooked.
Excellent video. I have been wanting to learn how to make amazing pizza at home as Most takeaway pizza is horrible and expensive and full of Junk. will definitely invest in a Pizza stone and follow your instructions.❤
That's the truth. My 12" pizzas cost roughly $2 ($1 being cheese) now. The same pizza from a restaurant would be $15, and probably not as good, TBH.
i still don't understand what oven setting is the best? top and bottom? just top? just bottom? convection?
I prefer steel for a home oven. It's more expensive and heavier, but it holds heat better and has a better thermal conductivity.
the best part is your daughter. she is so cute 😍😍
I have an imported pizza oven but the pizza color is not coming in it. What temperature should I keep in the oven sir?
Vito, first of all thank you for the tips, really good. A have a small question though, after you BROILED the stone in the top of the oven for 30 minutes and move it back in the middle of the oven did you actually change the setting to BAKE or you continue to do the pizzas in the BROIL setting all the time?
Bake
I bought your course during Covid and haven’t opened it yet. Got some pizza dough I made out of the freezer a couple of days ago to come back to you and up pops this on my phone. My phone reads my mind. 😂
thanks.. watching from HongKong have to learn Your ways
All the 5 tips are very important for real Italian Pizza. My favorite one, was to precook the dough and tomato before adding the cheese, otherwise it will look like a pool 😊
Parboiling base is super helpful
Vito, why do my edges sometimes come out very hard, especially after the pizza cools? So far I have not used oil on the edge, is it possible that this is the cause? Thank you.
Servus Vito,.
I know you are a big Fan of poolish but i have one question. Isn‘t it better for the flavor to let the whole dough Rest ? Instead of the poolish ?
Greetings from Germany
Not really always best is poolish
Very nice to include the kid 🙌
I using a steel plate instead of a stone. Works much better.
What I do once the base is part baked is I put the stone as close as possible to the top of the oven with the grill/boiler being red hot. The element of the resistance is typically above 350 Celsius, so that way you can mimic to a degree the effect of a flame oven and get some leopard spotting on the pizza . To get the resistance red hot, I leave the oven partially open (like at an angle of 10 degrees) you leave it like that less than a minute and you melt the Mozarella perfectly and get some nice colouring on the crust
I can confirm that's the best method, provides really nice temps. Vito's oven looks really poor
@@kobikobiaszu7055 I don't think it looks poor. It's probably a very decent oven. The only thing you need is an oven that can keep the resistance on with the door open. This is because you don't want the thermostat of the oven switching off the resistance. Otherwise you need to time it well and that's difficult
It is lol
Correct
Thank you maestro your tips are the best! My pizzas get better and better
7:20 my pizza always turns hard and too crunchy in home oven, giving up attepts with home oven. Even third pizza was same and oven was running continuously for long time. It seems we cool the pizza and hamper the cooking process when taking it out to add toppings..
Are you using Turbo or Regular oven?
I liked all five tips !! Thank you
You can heat up the mozzarella slightly in the micro wave. This will help to dry mozzarella in a few minutes. But you wanna be very careful not to heat it up too much, otherwise it will melt.
What mode do you use in the oven - just heating or with the fan? Thanks! 🍕
good tips 😀
What about humidity? Should we experiment with some cups of water in oven while baking?
how about using a gas oven with a flame broiler? would that be recommended? i would like to experient with that but not sure if the pizza stone i have would crack. i made some of your pizza dough this week but made the mistake of not par baking.
The best tip imo is to cook the pizza first with only the tomato sauce on top and to add everything else later when the dough is already stable.
my tip: preheating oven, using dry cheese, cooking closest to broiler
not mentioned but: do yourself and your wallet a favor and buy proper pizza oven (i recommend ooni koda 12, having it for almost 5 years now and i am super happy with it - gas oven compact and easy to clean the stone if you mess up)
If my oven reaching 300 degrees Celsius is too much or not ? How long you are cooking first phase only dough and sauce?
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 😍😘😋❤️❤️❤️👍
I have watched a ton of your videos on making pizza in the home oven. My oven goes to 550 Fahrenheit. I use your 16-24 hour overnight pizza dough recipe. I have a continuing problem of getting Big bubbles in the thin part of the crust when I precook the dough with just pizza sauce on it. Why?
Can you get a one of those round electric pizza oven and show if Napoletana is possible with it, pizza Romana no problem.
Thanks for the content! Amazing tips, a game changer for home oven pizzas
Great tips on the pizza here. It looks great. Cheers, Vito! ✌️🍕
Can you cook a pizza on broil without a stone or steel. Just on a non-stick pizza pan.
thank you!
Please tell how much times need to bake a napolitan pizza at 550 'f in oven home????
Making my own today, video at the right moment
Best tip - moving quickly to keep the oven door closed to reduce heat loss - great tip
How long do you pre-cook a pizza?