love your videos! i had a question regarding your cheese. in particular, what shape do you recommend your cheese to be cut so it melts nice. also what temp is the cheese when u top your pizza?
Hey! I usually just julienne my fior di latte/mozzarella or if its in the bags with brine then i'll tear up the mozzarella ball a few hours before and let it drain on some kitchen towel (otherwise when fresh mozz cooks it can release some excess moisture). Generally when I cook my cheese has only been out of the fridge for about 20-30 mins.
I notice in this vid you say that a Neapolitan pizza usually should have too much topping (and I appreciate the name of your channel ;-)) but how would you recommend making a dough the is suitable for making pizzas with more toppings? Thicker base? Lower hydration percentage? Any tips welcome!
Hi good vid thanks. Which tin of tomato’s/Passata did you use? It looked really rich and thick. When I make my Passata it turns watering even after straining and not blitzing too much. Thanks
Hey Darren, I used to buy San Marzano tomatos from an Italian deli until I found out that Pizza Express sell their own passata in most Tescos and it's only a pound a tin. It's a great consistency and really tasty. The tinned tomatoes I used to buy were like £2/2.50 a tin, so these are cheaper too.
love your videos! i had a question regarding your cheese. in particular, what shape do you recommend your cheese to be cut so it melts nice. also what temp is the cheese when u top your pizza?
Hey! I usually just julienne my fior di latte/mozzarella or if its in the bags with brine then i'll tear up the mozzarella ball a few hours before and let it drain on some kitchen towel (otherwise when fresh mozz cooks it can release some excess moisture). Generally when I cook my cheese has only been out of the fridge for about 20-30 mins.
I notice in this vid you say that a Neapolitan pizza usually should have too much topping (and I appreciate the name of your channel ;-)) but how would you recommend making a dough the is suitable for making pizzas with more toppings? Thicker base? Lower hydration percentage? Any tips welcome!
what sauce are you using here?
steve barker just crushed tinned tomatoes with some sea salt and basil blended in.
Hi good vid thanks. Which tin of tomato’s/Passata did you use? It looked really rich and thick. When I make my Passata it turns watering even after straining and not blitzing too much. Thanks
Hey Darren, I used to buy San Marzano tomatos from an Italian deli until I found out that Pizza Express sell their own passata in most Tescos and it's only a pound a tin. It's a great consistency and really tasty. The tinned tomatoes I used to buy were like £2/2.50 a tin, so these are cheaper too.
Homemade Neapolitan Pizza thanks for the reply I’ll give those ago👍