Thoughts on Contemporary Neapolitan Pizza? I mean, that puffy crust is just so sexy! Like and subscribe if you enjoyed the video, it helps the channel A LOT! ✌🏼👽
It looks great. I had to work out a room temp ferment for a project I was working on and for when we were having a bunch of people over. There is no room in my fridge for all the toppings and salads for a 12 person pizza party. I have had good results with doing a 18hr poolish then making the dough and bulk fermenting it (24hr) and balling about 4 hours before service starts. People might appreciate your take on this type of recipe.
Man I love your home environment. It's so peaceful , calm and soothing! It's therapy for me. I love cooking myself and your videos give me inspiration when making my italian pizzas wih my Ooni. You are a Top Gun of bread making! 🇮🇹 Bravo! Gratzi!
Hi Having came across your channel only last week I tried the 48 hour dough recipe And I cooked 6 pizzas last night for friends And wow the stretching and folding method really made the dough strong And when cooked , so soft and delicate and delicious I urge pizza lovers to give it a go Thanks, and Greetings from 🇬🇧
Hey man, I would like to recommend Vincenzo Capuano’s no knead recipe, it’s in all italian, but my results were phenomenal, I have a post on reddit of how to do it in the neopolitan pizza subreddit, It’s my first post. The results were amazing, it rose in true canotto style in my home oven.
Hello, which containers do you use here? Also your bowls made of glass? In general, I would be interested in your utensils. Thank you for the great videos.
Really nice job Dani & I’ve been waiting for you to produce your Neapolitan recipe video! Wondering why you didn’t use Caputo 00? Is it because if the 48hr ferment? Jake the Floridoodle ! 🤣👍😎
Hey Gary, no particular reason, that was the flour I had when I shot the video and worked pretty well for this pizza when I tested it :) thanks for watching as usual!
lovely videos, congratulations. Any tricks for oven bake? I use a stone, pre-heat it for an hour at max temp (500o F) but still don't get an amazing result.
Wow amazing once again, can't wait to try it when spring comes and I can poo up my oven again. I've been waiting for gozney dome but at less than half the price you got me convinced to maybe go for the koda 16. I have the roccbox but I find it abit too small lol
I have a wood fired oven and wish the Dome was an option when I bought. Managing the fire when making 20 pizzas while being the only maker is a lot of work.
Man I really enjoy your videos. I see that you are a true baker and you know all the steps of the baking process. I tried to use bread flour in my Neapolitan style because 00 is hard to get in my country and I find it very hard to strech. Do you have any tips for that? With that flour i make your roman pizza in teglia and its fantastic, very delicious.
Hey Joaquin, I always use bread flour for my pizzas, I can find 00 here but they don't have a vast selection so the bread kind is the closest to a high protein 00. If you have troubles stretching I'd try adjusting your final rise. Probably if you add 1-2 hours before stretching you'll find the dough much more relaxed and ready to be open in no time. Good luck and thanks so much for watching! :)
Time is likely the answer as MZK says but if it doesn’t work it could be your flour is too high in protein for most recipes. I’m currently using a 16.8% protein for Bagels, Sourdough, NYC Style and Pan pizza. If I wanted to try the same flour for Neapolitan I would probably add more water and/or ferment longer.
@@anthonyvink7153 Thanks for your reply Anthony, I'll try a longer fermentation, if the MZK solution doesn't work. I use organic flour and if I remember correctly I also have 16% protein. I will try with 75-80% hydration or 72 hours of fermentation time. With 80% pan pizzas stretch without problems, maybe the same thing happens with Neapolitans like you said. Thanks!
And this is why I can't drop weight!!! Seriously though, perfection! It's snowing here so no ooni for us. Super bowl lasagna, beer, and junk food. Maybe that's why I can't drop weight 🤔
This looks great. Love the pizza with the anchovies. Question for ya. In the market for an oven. Been debating between the Koda/Karu/Roccbox. I know that you don't have experience with the Roccbox, but can you comment between the Karu and Koda? Understand they are different price-points but curious to hear your opinion. Thanks!
It's a tough decision. They're both great ovens and because of the space I have right now, the Koda 16 is perfect for me (doesn't get too much space, turn on and off whenever I want). BUT, if I had more space, I'd buy the Karu as I'm a sucker for the wood taste on my pizzas - but it's a huge oven, you need to buy lots of wood, and it's trickier to maintain the heat (to me that is fun so I love the Karu as well).
is 788 your stone temp? seems a little low for 90 second cook? maybe it’s my stretching but i find when i have a thick crust it undercooks on a shorter bake at that kind of temp. your cooks looks perfect though.
Hey Brandon, the stone of the Koda has multiple points of heat. I keep my center at 788, but its definitely more high close to the flames, and definitely lower by the edge of the oven. I just blast the pizza in the hottest part of the oven and turn it once its cooked. Time goes fast, so you gotta be there and watch it! Thanks for watching!
great video once again! how wide do you stretch the dough? around 25cm or even wider? if possible to give some advice on how not to burn the bottom of the dough while in the ooni? will rice flour help avoid that instead of sprinkling the peel with regular flour? thanks in advance :)
Hey Markos, that sounds about right 25-30cm diameter. It sounds like your stone is way to hot, i never had troubles with the stone of the Koda 16, I usually reach temp in 30 min and start baking right away. I only use rice flour because it's good to avoid sticking on the peel. Maybe there is too much flour on your peel and it burns during cooking? That's my guessing. Try patting the dough before placing it on the peel so it removes the excess flour. Good luck!
Ciao Antonietta, nella descrizione del video ho messo anche come cucinarla nel forno di casa. Metti al massimo e cuoci per 3 minuti circa. Il risultato non sarà lo stesso ma ci si avvicinerà! Saluta i due pelosetti, Jake ringrazia! :)
Love your recipes ♥️ So after you let the dough balls rest for 48 hours do you let them come to room temperature or do you use them right away ? That wasn’t clear in the video I tried so many recipes and never get that amazing crust unfortunately
Ooni karu, Ooni koda how many ovens do you have? Jajajaja My AVPN flour doesn,t absorb this amount of water so easily and where,s the olive oil in the dough? I think you have better dough recipes for pizza Napoletana. I would recommend that you make a better video of Neapolitan pizza because it is one of the most viewed on RUclips and I know that you can, it,s only a sincere appreciation, from the affection teacher
Hi Ricardo! Hahaha yeah Ooni sponsored me the Karu and the Koda for me to test and to use for my videos, so I'm trying to use them when I can. To answer your Qs: this is a 70% hydration which is much lower than the usual on this channel (are you sure your flour can't absorb that? It should be pretty simple). In terms of olive oil, this is the recipe for an authentic Neapolitan pizza and there is absolutely no oil in that! If I tell someone from Naples I put olive oil in the dough, they will probably cut off my fingers 😂😂😂 so I better off sticking with the original for this video! Thanks for watching and the suggestions though, i appreciate your comment and hopefully you'll find the next videos more helpful! 🙂
@@MileZeroKitchen Hi Master! I use a top flour from Molino DallaGiovanna, of course it absorbs 70% and more, but with bread flour... it depends on the bread flour, there are many types!! Regarding olive oil, the master pizzaiolo Davide Civitiello adds it to his doughs, but it is true that the AVPN regulations do not include oil among the ingredients of the dough, I was referring to the Neapolitan 2.0 pizzas to call them in some way that are currently being done in Naples with exaggeratedly high corniccione and very high hydration of the impasto. Thanks for the answer and have a nice day!!
Hey Diane, it's all in the description of the video: i suggested 500f or as high as it can go, and bake it for around 3 minutes. It won't be the same unfortunately, but it'll get pretty close! :) Thanks so much for watching and happy Sunday!
Thoughts on Contemporary Neapolitan Pizza? I mean, that puffy crust is just so sexy! Like and subscribe if you enjoyed the video, it helps the channel A LOT! ✌🏼👽
It looks great. I had to work out a room temp ferment for a project I was working on and for when we were having a bunch of people over. There is no room in my fridge for all the toppings and salads for a 12 person pizza party.
I have had good results with doing a 18hr poolish then making the dough and bulk fermenting it (24hr) and balling about 4 hours before service starts.
People might appreciate your take on this type of recipe.
Have you been to Naples?
@@petegiant
No unfortunately I have not.
@@anthonyvink7153 I recommend it to all.
@@petegiant been there many times :)
Man I love your home environment. It's so peaceful , calm and soothing! It's therapy for me. I love cooking myself and your videos give me inspiration when making my italian pizzas wih my Ooni. You are a Top Gun of bread making! 🇮🇹 Bravo! Gratzi!
Another superb video that takes me away and Im full of images and sounds.
Well done lad, and Jake.
Mario
Hello Naples neighbor! I'm going to try your recipe, after I come back from Naples beach. Thanks for sharing.🥰
Dude…beautiful production values. Glad I discovered your videos.
Goodness lord, I must get to this level. It’s an absolute!!
One of the best Neapolitan pizzas on RUclips...well done!
I'm trying this recipe. Loved your outside oven. Your dog is the 🖖star 😊 too
Hi
Having came across your channel only last week
I tried the 48 hour dough recipe
And I cooked 6 pizzas last night for friends
And wow the stretching and folding method really made the dough strong
And when cooked , so soft and delicate and delicious
I urge pizza lovers to give it a go
Thanks, and
Greetings from 🇬🇧
I'm really pleased that you're still here. Your recipes are very good do bake and taste delicious. Applause
The only thing that's better looking than Jake is that neo neapolitan pie ❤️
I have to thank you. I made the best Pizza I have ever eaten and it was made by me....with your help. Thank you.
So glad I helped somehow William! Thanks for the support:)
near perfection ! bravo
Another video that is SO satisfying to watch! The use of rice flour is interesting, never thought of using they with pizza. I’ll sure give that a try!
Thanks for the support Joe!
Thank you chef very nice.💖💖💖
No, thank You For watching!
@@MileZeroKitchen 🙏🙏🙏
Always beautiful video and recipe. Most underrated in youtube channel. I truely support your consistency.
Thank you, i really appreciate your support! :)
I am proud to be italian 🇮🇹💓🍕💪🏻💪🏻💪🏻
The infused oil pizza looks DELISH!
It truly was!!! Thanks for watching :)
Grazie mille.. Saluti da Firenze👍
Wow another great video! Thanks for sharing your experiences and knowledge. (I’ll vote for Jake now 😁)
Jake thank you so very much! :)
Excellent produc and video, goodjob 👍🏼
Hey man, I would like to recommend Vincenzo Capuano’s no knead recipe, it’s in all italian, but my results were phenomenal, I have a post on reddit of how to do it in the neopolitan pizza subreddit, It’s my first post. The results were amazing, it rose in true canotto style in my home oven.
Can you link your post?
Can you share link please?
You need a restarant dude! This is fantastic!
Amazing video, so peaceful and delicious! I have ooni oven and is the best, loved!! I voted and I hope your dog wins! Cheers from Brazil!
Thank you so so much for the support Juliano! Jake said thanks as well :)
Wow, they look perfect pal
Thanks man!
Man i can eat that pizza all day and night brother.
Спасибо, хороший человек. ❤
Bravissimo!
Thank you Rezepte!
Hello, which containers do you use here? Also your bowls made of glass? In general, I would be interested in your utensils. Thank you for the great videos.
Really nice job Dani & I’ve been waiting for you to produce your Neapolitan recipe video! Wondering why you didn’t use Caputo 00? Is it because if the 48hr ferment? Jake the Floridoodle ! 🤣👍😎
Hey Gary, no particular reason, that was the flour I had when I shot the video and worked pretty well for this pizza when I tested it :) thanks for watching as usual!
lovely videos, congratulations. Any tricks for oven bake? I use a stone, pre-heat it for an hour at max temp (500o F) but still don't get an amazing result.
Magnifique 👍
What? Wait! You didn’t tap your dough night night lol. Can’t wait for my Ooni to arrive. Keep the videos coming … I’m starving!
Hahah not this time! Thanks for watching :)
But why so perfect? WHY?!
Sei un maestro.
Hi, I use Caputo pizzeria 00 flour, but my dough is tearing, what's the problem? it is not elastic. tell me what's wrong.
Wow amazing once again, can't wait to try it when spring comes and I can poo up my oven again. I've been waiting for gozney dome but at less than half the price you got me convinced to maybe go for the koda 16. I have the roccbox but I find it abit too small lol
I can't speak for the other ovens cause i didn't test them, but I'm in love with the Koda16. It makes it so easy! :) Thanks for watching Matt!
@@MileZeroKitchen cool il consider it haha, got to do some more research. Definitely do need more space though than the roccbox!
I have a wood fired oven and wish the Dome was an option when I bought. Managing the fire when making 20 pizzas while being the only maker is a lot of work.
Bonjour en levure fraîche combien faut il?
Merci
Man I really enjoy your videos. I see that you are a true baker and you know all the steps of the baking process. I tried to use bread flour in my Neapolitan style because 00 is hard to get in my country and I find it very hard to strech. Do you have any tips for that? With that flour i make your roman pizza in teglia and its fantastic, very delicious.
Hey Joaquin, I always use bread flour for my pizzas, I can find 00 here but they don't have a vast selection so the bread kind is the closest to a high protein 00. If you have troubles stretching I'd try adjusting your final rise. Probably if you add 1-2 hours before stretching you'll find the dough much more relaxed and ready to be open in no time. Good luck and thanks so much for watching! :)
@@MileZeroKitchen Thanks a lot for the tip! I will try it!
Time is likely the answer as MZK says but if it doesn’t work it could be your flour is too high in protein for most recipes. I’m currently using a 16.8% protein for Bagels, Sourdough, NYC Style and Pan pizza. If I wanted to try the same flour for Neapolitan I would probably add more water and/or ferment longer.
@@anthonyvink7153 Thanks for your reply Anthony, I'll try a longer fermentation, if the MZK solution doesn't work. I use organic flour and if I remember correctly I also have 16% protein. I will try with 75-80% hydration or 72 hours of fermentation time. With 80% pan pizzas stretch without problems, maybe the same thing happens with Neapolitans like you said. Thanks!
Perfecto!
how do you proof the dough after resting for an hour and folding it twice. such an elastic and window test doesn't work for me
And this is why I can't drop weight!!!
Seriously though, perfection!
It's snowing here so no ooni for us.
Super bowl lasagna, beer, and junk food.
Maybe that's why I can't drop weight 🤔
Lol, i fee ya. Happy Superbowl day! :)
I love the angle
If freezing the dough should I do so right after the 48 hour fridge ferment?
Mine dough is not soo smoth after stretching x2 😢
It is all beautyfull.
Very curious, why rice flower over the ever common option of semolina flour?
It’s explained in my latest videos. Just don’t forget to turn on subtitles! :)
@@MileZeroKitchen ah, got it. I didn’t have subtitles enabled. Thank you!
This looks great. Love the pizza with the anchovies. Question for ya. In the market for an oven. Been debating between the Koda/Karu/Roccbox. I know that you don't have experience with the Roccbox, but can you comment between the Karu and Koda? Understand they are different price-points but curious to hear your opinion. Thanks!
It's a tough decision. They're both great ovens and because of the space I have right now, the Koda 16 is perfect for me (doesn't get too much space, turn on and off whenever I want). BUT, if I had more space, I'd buy the Karu as I'm a sucker for the wood taste on my pizzas - but it's a huge oven, you need to buy lots of wood, and it's trickier to maintain the heat (to me that is fun so I love the Karu as well).
Nice Video! Where did you buy the boxes for keeping the dough in tve fridge?
Hey Raphael, they’re coming from the best store in town…TARGET! 😂😂😂
Which pizza gave you the best taste
Another tremendous vid! I've never seen anyone use rice flour for shaping. Why do you prefer it over semolina, wheat flour, etc.?
Rice flour helps with high hydration doughs, 70% and above. Less than that and you can use wheat. Thanks for watching!
is 788 your stone temp? seems a little low for 90 second cook? maybe it’s my stretching but i find when i have a thick crust it undercooks on a shorter bake at that kind of temp. your cooks looks perfect though.
Hey Brandon, the stone of the Koda has multiple points of heat. I keep my center at 788, but its definitely more high close to the flames, and definitely lower by the edge of the oven. I just blast the pizza in the hottest part of the oven and turn it once its cooked. Time goes fast, so you gotta be there and watch it! Thanks for watching!
Good Video
You are Italien and speak Italien
Helloooo !!Can i bake it at classic oven ???Thank youuu
Yes you can, instructions are in the description of the video! :)
@@MileZeroKitchen Grazie mille ☺☺☺
Where are you hiding, I miss you both. Greetings
Coming back this weekend!
Did you wait for the dough balls to come up to room temperature? If so, how long?
Hey there! As mentioned in the video, i took em out the fridge and wait 3-4 hours (final rise)! Thanks so much for watching 🙂
@@MileZeroKitchen Oh, I see now. Totally missed it.
great video once again! how wide do you stretch the dough? around 25cm or even wider?
if possible to give some advice on how not to burn the bottom of the dough while in the ooni? will rice flour help avoid that instead of sprinkling the peel with regular flour? thanks in advance :)
Hey Markos, that sounds about right 25-30cm diameter.
It sounds like your stone is way to hot, i never had troubles with the stone of the Koda 16, I usually reach temp in 30 min and start baking right away. I only use rice flour because it's good to avoid sticking on the peel. Maybe there is too much flour on your peel and it burns during cooking? That's my guessing. Try patting the dough before placing it on the peel so it removes the excess flour. Good luck!
@@MileZeroKitchen thanks! this weekend i will go for a new "test event"!
@@markos2493 same here! :)
Si puó fare in forno di casa? Purtroppo un forno cosi non me lo posso permettere.. BTW Jake is lovely (but so I my two pelosi😜👏
Ciao Antonietta, nella descrizione del video ho messo anche come cucinarla nel forno di casa. Metti al massimo e cuoci per 3 minuti circa. Il risultato non sarà lo stesso ma ci si avvicinerà! Saluta i due pelosetti, Jake ringrazia! :)
Hi can you show the measurements of the ingredients for a single pizza
Hi Sneha! The recipe is linked in the description (you'll only need to divide by 4) thanks for watching! :)
This pizza is prettier than my wife
Love your recipes ♥️ So after you let the dough balls rest for 48 hours do you let them come to room temperature or do you use them right away ? That wasn’t clear in the video
I tried so many recipes and never get that amazing crust unfortunately
Hey Lydia, I take ‘em out of the fridge and bake right away!
Wow! 5 👍….
1 suggestion from me. When you cut with scissors, pierce the crust and them cut the pizza. You will preserve the crust more.
"DRY YEAST 0.52 gr" 😂😉
And the flour is actually 581 gr! 🤣
@@MileZeroKitchen It could've been worse, it could've been 0.01834246 oz! 😳
Too limp, need more crisp. Amazing airy dough.
Ooni karu, Ooni koda how many ovens do you have? Jajajaja My AVPN flour doesn,t absorb this amount of water so easily and where,s the olive oil in the dough? I think you have better dough recipes for pizza Napoletana. I would recommend that you make a better video of Neapolitan pizza because it is one of the most viewed on RUclips and I know that you can, it,s only a sincere appreciation, from the affection teacher
Hi Ricardo! Hahaha yeah Ooni sponsored me the Karu and the Koda for me to test and to use for my videos, so I'm trying to use them when I can.
To answer your Qs: this is a 70% hydration which is much lower than the usual on this channel (are you sure your flour can't absorb that? It should be pretty simple). In terms of olive oil, this is the recipe for an authentic Neapolitan pizza and there is absolutely no oil in that! If I tell someone from Naples I put olive oil in the dough, they will probably cut off my fingers 😂😂😂 so I better off sticking with the original for this video! Thanks for watching and the suggestions though, i appreciate your comment and hopefully you'll find the next videos more helpful! 🙂
@@MileZeroKitchen Hi Master! I use a top flour from Molino DallaGiovanna, of course it absorbs 70% and more, but with bread flour... it depends on the bread flour, there are many types!! Regarding olive oil, the master pizzaiolo Davide Civitiello adds it to his doughs, but it is true that the AVPN regulations do not include oil among the ingredients of the dough, I was referring to the Neapolitan 2.0 pizzas to call them in some way that are currently being done in Naples with exaggeratedly high corniccione and very high hydration of the impasto. Thanks for the answer and have a nice day!!
nice video, but the liquid sound are too much
Hi Dani, how hot do I need to make my oven for this to work. I live in an apartment so I can’t have an Ooni🥲
Hey Diane, it's all in the description of the video: i suggested 500f or as high as it can go, and bake it for around 3 minutes. It won't be the same unfortunately, but it'll get pretty close! :) Thanks so much for watching and happy Sunday!