How to Make Easy No Knead NEAPOLITAN PIZZA DOUGH with Dry Yeast Better
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- Опубликовано: 3 авг 2024
- We’re taking a shot at making Neapolitan pizza dough that just might be better than what the professionals make in Naples.
Not only do we make it in a really easy and (almost) effortless way, I brought in some of my favourite experts to really try to make this at-home pizza dough possibly as good as, if not better than what you could get at a pizzeria in Naples.
In this video, I’m joined by @GigioAttanasio @vincenzoeantonio and @MalatidiPizzaat Malati Di Pizza studio to show you how to create an authentic, masterpiece of a Neapolitan pizza dough.
💯 Follow this link to read and print the written recipe: www.vincenzosplate.com/neapol...
#neapolitanpizza #pizza #pizzadough
@GigioAttanasio@MalatidiPizza and @vincenzoeantonio - Malati di Pizza gave me the best food tour of Naples and without them I couldn't create this 6 Episode series about Naples, it's wonderful people and delicious food. Please go and subscribe to their channels because they will turn you into a Pizza master.
NAPLES: The Kingdom of Pizza Series
😍Best Pizza in Naples: • Best NEAPOLITAN PIZZA ...
😛Best Fried Pizza in Naples: • This Female Pizza Chef...
🍕Best Pizza in the World: • I Ate the BEST PIZZA i...
🌭Best Street Food in Naples: • Eating the BEST STREET...
🇮🇹No Knead Neapolitan Pizza: • How to Make Easy No Kn...
💪BirthPlace of Pizza Margherita: • The Birthplace of PIZZ...
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to make No Knead Neapolitan Pizza
0:30 Welcome to the Best Homemade Pizza Chefs
1:15 Ingredients for No Knead Neapolitan Pizza
1:45 How to make Pizza dough
3:57 How to Let the Dough to Rest
4:41 How to Fold the Dough
6:06 How to Make Pizza Dough balls
9:54 How to cut Mozzarella
10:25 How to stretch the Pizza Dough
12:57 How to Add Toppings on the Pizza
14:03 How to Cook Neapolitan Pizza in the Oven
16:27 How to Eat Pizza, E ora si Mangia, Vincenzo's Plate
17:49 How to Cook Neapolitan Pizza in a Pan
23:05 Eating Neapolitan Pan Pizza
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🎬 #VincenzosPlate is a RUclips channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!). 
Хобби
Is this the easiest Neapolitan Pizza recipe Ever?
Yes
Oh my yes... think I need to have a pizza party!!!❤️
'Everything you knead to dough.' would make a fantastic t-shirt. Just a thought.
@@pizzaishappiness7994 Yes I agree ❤️
How much salt did you use
Was it 1kl flour ?
How much yeast
Was it dry yeast?
And thank you antonio for mentioning me! I’ll see you soon my friend
We all love you and your pizzas, Vito!
😂 I really like how this guys learn the English so good! Great video like always my friend
Hahaha 🤣 thank you Maestro 🙏🏻
Pratica, pratica, pratica. E ascolta quando i tuoi figli ti correggono, mia figlia Valentina mi corregge sempre.
Vito what are you doing here? Looking for a new recipet? I'm doing it your way with poolish. Always the best Pizza. Thanks Vito and thank you guys. Nice Video.
@@borisjelcic1197 to be onest i invent videos and everyone copy lol but this is great one.
@borisjelcic1197 this is almost a copy of Roberto Susta's recipe. Everyone knows the only difference is they use a spoon to mix the dough and they copy Vito Iacopelli and invite the masters lol. You cannot re invent the wheel.
Such a pleasure for us to have a RUclipsr and a FRIEND like you in our studio... Hope to show you some new recipies and to see you cooking live! Casa nostra è casa tua!... Not to forget of course Gigio... Our RUclips's Godfather!
Such a honor to be able to stay with you, in your studio and to have been able to taste your pizza! I’m so lucky to have friends and colleagues like you! see you soon!
I followed exactly how the video guided and it turned out great! This is the best recipe I've ever tried. Thank you!
great to hear !
Pode ver a minha também . Vai gostar 😊
Stop the 🧢
Great seeing the peaceful pizza mafia collaborating. The EffeUno owens are amazing. I tested it, and people raved about the pizzas I made. The only guy missing is Mr Iacopelli.
What model EffeUno oven you recommend?
@@eduardoserrano5453 the one i used was the cheapest one with a biscotto stone.
Yeah that oven is crazy 😱🤩 I want one!
I do hope that some Chefs de cuisine are watching your documentary video about the pizza dough, too.
Thank you very much, Vincenzo, for sharing your wonderful cooking documentary video with us.
Greetings to Suzanne, to Sebastian, to your families in Italy and in Australia and to you from the Swiss Kitchen Dummy.
I hope that too 🤞🏻 thank you my friend!
Im sure you would’ve loved their pizza!
sometimes simplicity is best when comes to eating incredible foods.
You’re so right 👏🏻👏🏻
Finally...I tried every other recipe in youtube. This is the easiest and best...
US: 5 1/2 cup Flour. Dry yeast 1/4 tsp . 1 tbs. salt. 3 cups water.
Great to hear! What toppingd did you choose for your pizzas?
@@vincenzosplate 1 mushroom 1 pepperoni. 1 Italian sausage 1 margarita
I must be cursed: my dough was too sticky and had to keep dusting with flour; then, when I tried to slide the peel under the fresh pizza, the dough was so delicately soft, it wouldn’t hold as I pushed the peel under. Otherwise, I love this technique and I love this recipe. Thank you!
I have the same problem!
This is great! I'm always learning to refine and simplify my pizza craft. I usually use a kitchenaid but end up using more bowls and utensils than I'd like. Making the dough this way with just a spoon and one bowl is a lifechanger for me!
Glad it was helpful!
I made this today and it was perfect I don't know why but the dough was even more fluffy as my normal dough where I put much more work in when I knead it by hand this will be my new number one dough recipe for pizza for sure thank you Vincenzo for sharing this easy amazing technique 😊🍕🍕🍕🍕
I will be following these directions to make the best pizza ❤
Great! 😍 I can’t wait for you to try this recipe!!
The technique with the Pan is revolutionary!!! Thank for the great Video there is a lot of knowledge in it, now i'm able to make better Pizza than any delivery pizzeria
You're welcome! It is also less expensive 😂
This is exactly how I make my Pizza at home.
I use a gaz oven with a stone. I turn the oven to 550F and cook it for about 5 minutes. I add my basil at the end. Thank you so much Chef Vincenzo. I hope one day I will make it to Australia and dine in one of your restaurants.
Thanks for sharing your pizza-making process! 🍕👨🍳
Darn it I missed it live!!! Wow I have got to try both ways!!! My mouth is watering ❤️
Oh yes, they’re both SUPER 🤩
Pizza looks great. Thanks for this video Vincenzo!
Im so glad you loved this video! It was a pleasure for us!
"yeast eat sugar.... and farted"
I love it. I've had a Neapolitan Brick Oven I built by hand for 10+ years and this is very close to my dough recipe, but is easier and DOES make a better dough. Grazie Mille, Vincenzo!
Thank you guys this is the video I was looking for. thank you Vincenzo I learn a lot from your videos.
Can I put the balls to the fridge, after the step "staglio" and remove 4 hours before I want to bake it? If yes, how long can I keep them in the fridge?
Love your channel dude! The best Italian cooking channel on you tube!
Omg 🤩 you’re TOO kind!
Grazie mille ❤️🙏🏻
@@vincenzosplate Wanting to open a pizzeria for my retirement. Want it too be the best around. Pepperoni or salami? In which case what brands would you recommend for both? Thank you!
@@WildernessDude2024 doesn’t matter, generally pepperoni is a fully American thing, it doesn’t exist in Italy, however you can top with that you want. A version done in Italy is with Neapolitan spicy salami, called ‘diavola’. Check that one out 😄
Gentlemen, i would like to thank you all for this amazing recipe! just tried it out and still not sure if i am dreaming or this was really this good!
I can't believe you enjoy it as well. We always put extra effort and love into everything we cook. I'm so glad I got to share that moment with you!
@@vincenzosplate you the man ❤️🤌
Which method did you use? Oven or pan?
@@rainskitchenandgarden Oh oven for sure!
@@neophyte1994 Thanks!
Omg thank you for this video, great introduction and easy to follow 👍
Glad you enjoyed it!
@@vincenzosplate im trying this next weekend but vincenzo can you explain me what really is semolina because i find mixed information over internet
Can’t thank you enough for this recipe, so simple but so effective 👍😀🍕
Thank you gentlemen for this video! I struggle with soggy dough in my regular oven that only hits 450F at the most, even with my pizza stone in there. Big thank you to Gigio for the pan/broiler tip!
I appreciate your kind words. I'm glad the video was helpful to you. It can be frustrating when dough becomes soggy in a regular oven, but Gigio's tip about using a pan/broiler can make a big difference. I'm glad you found it useful.
Tried it, love it, can't believe how easy and it came out so good. Thank you
I'm thrilled to hear that you loved it! 😃 It's always amazing when a recipe turns out well. Feel free to explore more delicious recipes on my channel. Let me know if you have any requests or if there's anything specific you'd like to learn. Happy cooking!
I made this over the weekend, and it was amazing. Easy to make and bake.
I've never made pizza before. And this looks so easy, I'm definitely going to see how badly I can scew this up. 😂 This video made me soooooo hangry.
You can do it 💪🏻
Just go for it! That's the beautiful thing with pizza: even the bad ones are still pretty good …
Let me give you a tip: once you have shaped the pizza ball into a pizza shape and ready to put the toppings on it then put the dough on parchment paper and then put the toppings on it. That way you can relax and can very easily put the pizza into the oven without you screwing it up. Good luck!
Just wait until after all that work, get the toppings on and screw everything up while trying to one shot it onto the pizza stone - All the toppings will burn on the stone and makes a pain to clean up. Speaking from experience lol
@@KappaDaKappa Check my previous comment. Put it on parchment paper and that will never happen again! :D
I love working with this dough! Just finished making my six little pizza balls and they look perfect. Now waiting four hours to make our pizza... on this National Pizza Day!
This is next level production great job vincenzo
Oh wow 🤩 you’re too kind my friend! Grazie!!!
Great Job Guys Thank You
Glad you enjoyed it!
incredibile :) thx guys - 🥰 thx for sharing these techniques for homemade pizze.
It was a huge pleasure for us! Are you going to try making this pizza dough recipe?
@@vincenzosplate Yes, for sure. Both methods, in a pizza oven and the pan method. I have all ingredients at home from Napoli including Semola 😀
Fascinating. Thank you, All!!!!!!
Thank you a lot 🙏🏻 Are you going to try making this pizza recipe?
@@vincenzosplate I absolutely will!!!! I doubt that it will be as fresh and beautiful as these were!!!! xoxo
This was fantastico! I so enjoy watching you.
Oh, I appreciate it 🙏🏻❤️ thank you a lot!
Are you going to make this pizza dough?
Fantastic and simple!
This will work on my komado BBQ, just have to get it hot enough
That would be too easy. Now, a Kamodo Dragon however, THAT would be a challenge.
Sorry, I'm kinda on a roll. I'll leave now.
Great! Please try it and let us know!
That could be helpful for others too
Mmmh, now that's... Amazing!!
They made incredible pizzas 🤤 can’t believe they were made at home!
I need to try this ASAP!
Oh yesss 😍 definitely!
Thank you for the great video. Homemade pizza is the last item on my list after homemade fast food.
Wonderful!
Awesome video Vincenzo, keep up the good work. Can I use tipo 00 flour like caputo red or is all purpose flower better?
Yes, absolutely!
"That's everything you need to dough!"
That guy is funny.
Yeah ahahaha hilarious
EXELENT guys!!!!!! Love this way.
Thanks so much!🙏🏻 Are you going to reproduce this recipe?
Bravo guys !! Excelente video !!
Muchas gracias 😍
❤....I'm going to make this.... Antonio, I love your sense of humor!!!!
Thanks for showing us how 🍕
Its always a pleasure for me, and for us all!
Thanks for messaging back I appreciate it 🙂
I'm in the process of making this, it's completely nuts how easy this is
Glad to hear that! Can't wait for you to try more of my easy and delicious Italian recipes 😊🇮🇹
@@vincenzosplate Oh I've tried plenty!
Looks amazing. All the dough recipes have been leave for 2 hours type of doughs. I've neve made or tried pizza dough like this. will definitely have to try it out. Trying to eat healthier by avoiding ultra processed foods and take away pizza's are never nice though convenient. will definitely try this out!
It's good to see Antonio and Vincenzo - Malati di pizza on this channel. Great collab
Many thanks, we’re glad you enjoyed the video!
@@vincenzosplate I have recommended this channel to my brother. Thanks!
I started my dough tonight tomorrow we will see how it goes ❤️
oh wow 😍 did you make it? How it was?
What a wonderful video. Informative and entertaining. Bravo
I'm glad you found the video wonderful and enjoyed the informative and entertaining content. It's great to receive your Bravo! Keep watching for more delightful recipes! 🇮🇹🍽️👍
Beautiful! I need that oven!!
Yeah that oven is amazing! But you don’t necessarily need that!
Thank you gentlemen! My oven No. 1 can reach 220 and No. 2 can reach 350. How I admire your oven of 400!
Thank you! Your ovens are still great! You can adjust cooking times accordingly. Happy cooking! 🍕🔥
Looking GOOD and EASY!
I'm glad you find it both good and easy! 😊👍 It's always great to hear that my recipes are accessible and enjoyable. Keep cooking and exploring delicious Italian dishes!
What a great hint to use the pan and the upper grill. Thanks! :-)
Our pleasure!
@@vincenzosplate It really was a great tip! I have a baking steel and I was wondering if I could use the broiler to heat up the baking steel thus eliminating the need for the pan?
Amazing team effort congratulations boys
Thank you kindly! As your channel says “it’s all about the dough”
@@vincenzosplate 👌😁
Wow! Great video with lots of good ideas. I want that “semi-professional” oven! So much fun!
Great!!! Thank You!!! :)
It was a pleasure for us 🙏🏻 this is really the easiest recipe for a real Neapolitan pizza
Loved this video
thank you so much my friend!
Great video!
Thank you a lot my friend, I’m glad you enjoyed the video!
I wonder if you have a sauce recipe for the pizza ? I would like to make one from scratch ? Thank you - I enjoyed the video and am looking forward to more recipes and more videos from you
Just type Vincenzo's Plate, Italian tomato passata recipe.
Sure! You can find the perfect pizza sauce here www.vincenzosplate.com/tomato-sauce-for-pizza/
Thank you 🍅 Smacznego 🍕
Great video and great Team together ❤. Will try the recipe today only thing i wanted to know is: did Vincenzo doing stretch and fold right after the fridge (cold) or you guys leave it first on room temperature? Thanks in advance and your Carbonara recipe is the best on RUclips ❤
Hey there! So glad you enjoyed the video and our team's collaboration. After taking the dough out of the fridge, we prefer letting it come to room temperature before doing the stretch and fold. It helps with gluten development. Good luck with the recipe! 🍽️👨🍳 And thank you for the kind words about our Carbonara recipe! 🇮🇹🥓🍝
@@vincenzosplate ❤️❤️❤️
@vincenzosplate this is a great recipe, but I found that if you want to use 00 flour (like if you're going to cook in a high temp oven like an Ooni or Gozney) you need to decrease the amount of water. 00 flour absorbs water better so a 70% hydration dough is very hard to work with. I found that with 00 flour, decreasing the hydration to around 62-65% makes for a much more workable dough and provides a beautiful result. I did a mix of 75% 00 flour and 25% AP flour with 62.5% hydration and it came out great!
Thank you for the helpful tip! I appreciate your insights on using 00 flour. I'll definitely keep that in mind for future recipes. 👍🍕
Darling young men! Grazie ❤
Thank you for the kind words! 😊 I'm glad you're enjoying the content. If you have any specific requests or suggestions, feel free to let me know. I'm here to share more delicious recipes with you!
My dough is still very sticky and breaks apart even after 16+ hours in the fridge. What did I do wrong? I followed the instructions exactly. My dry yeast was pretty old, though. Could that be the problem?
I like that they mention its not perfect. Its definetly good, no question about it. But so many little flaws that wouldnt be qualified for an authentic neapolitan pizza.
That being said the video is about making it easy and convinient. So its definetly a recommended way to do it. And it will come out great
Nice. You are my new masters. Effortless masters.
Beautiful pizza
Thank you!
Pizza is life!
oh yes it is!
buon appetito Grazie mille molto interessante. mi è piaciuto
Siamo contenti che il video ti sia piaciuto!
Made this pizza and was amazing! Can I use the same recipe to make focaccia? Especially with such a small amount of yeast?
For making focaccia you need a different recipe. You can find it here www.vincenzosplate.com/focaccia-barese/
@@vincenzosplate Thanks so much!
As I am using cheap packet dough mix for all of my pizza at home, I look forward to trying this. Does the recipe mention how long the dough keeps? Six pies is a bit much for just one person. XD
You can freeze pizza dough in portions if you want.
you can easily freeze it
Ciao! You can easily freeze the dough balls you’re not going to use!
@@vincenzosplatehow long you unfreeze it before use ?
Grazie mille!
This show should be called “TOO MANY CHEFS INNTHE KITCHEN”
Wonderful video.
Thank you so much 🙏🏻 we’re glad you think so!
For some reason, I was always scared to make pizza. I think yeast intimidated me. Which doesn’t make sense because I used to brew beer right now and given my confidence back to me so I’m gonna try.
That's awesome to hear! Don't be intimidated by the yeast, you got this 🙌 Can't wait for you to try making pizza!
Great video! Do you have a recipe for a dough that you can make the same day and that doesn't have to rest over night (if i suck at planning ahead)?
It's very simple just use more yeast and a teaspoon of sugar
Hi ! Should I use both top and bottom heaters in my electric pizza oven or bottom only. Thanks in advance!!
What do you do with the dough balls not used right away? Do you freeze them? Thank you.
Sure! You can freeze them!
@@vincenzosplate at what point do you freeze them? After the second rise or before that stage?
What about using this method on a commercial scale? Great idea though, the simplicity is genius
Scaling up the method for commercial use can be a great idea! 🚀 Its simplicity and genius could work wonders on a larger scale.
Thanks, it's very nice sharing. Can you also share the receipe for making 1 or 2 pizza dough?
I like to add a couple scoops of homemade ricotta. Btw, ricotta is very easy to make. Start to finish in one hour
Ciao
It really is. And so much better. And you can make different kinds just by using different kinds of whole milk. Buffalo, goat, sheep, or cows. Raw, unpasteurized if you can find it. But if you can't, use the least pasteurized
you can find. Might have to Google it
for your area.
Ricotta as a topping? Sounds delicious
Vincenzo, I love all you videos on your visit to Italy....but your striped sweater is ....how do I put this nicely..... unique!
HAHAHAHAA 🤣🤣 luckily I'm not a fashion influencer
taste is a personal thing, also if it comes to fashion. I love this sweatshirt and would like to know what brand it is
What is the oven temperature and time for those people we don't have an industrial oven and it only reaches 220° C?
Just in time to try in my new ooni ;)
Oh fantastic! Please try it and let me know 😍
Great video, how much dry yeast is required per kg when making 5kg of flour ? thank u in advance. great works guys.
To answer your question, the amount of dry yeast required per kilogram of flour when making 5 kilograms of dough is 0.5 grams. This is based on the standard ratio of 1% yeast to flour. So, for 5 kilograms of flour, you would need 0.5 x 5 = 2.5 grams of dry yeast.
Thank you soo much for such fast response and god bless, keep making more such great videos@@vincenzosplate
What do you think if I used a flat cast iron pan for the cook top?
Using a flat cast iron pan on a cooktop can work well for certain types of cooking. Cast iron is a great material for cooking as it is durable, heats evenly, and can retain heat for a long time. Additionally, a flat cast iron pan can be used on any type of cooktop, including gas, electric, and induction.
If I use half the measures will I still get a good result if I don't want that much dough?
Its always better to make the whole dose and then freeze the dough you’re not using!
@@vincenzosplate Thanks!
If you don’t cook all the dough, how long will it last in the containers. Can it be refrigerated?
You can freeze the dough.
When you say dry yeast…is that dried active or the instant type that you get in sachets ? Thanks. Love your channel.
It’s prob instant dry yeast cause for active dry yeast you need to “bloom” it/activate it first in water before using and they didn’t do that here
I love this video ánd this recipe! The only thing I notice is when I use 1 kg flower and 700 ml water my dough becomes very sticky! The dough in the video looks way easier to handle (less sticky) with the same measurements. What could be the reason?
Great video
Thank you so much!
hahaha the shat up was funny
Hahahaha I love those guys!
Love!! ~ ❤ ❤ ❤ ~
🥰❤️❤️❤️
Is temperature important as my electric oven only goes to 250deg ? Can’t wait to try this
Definitely temperature is important, but don't worry! You can try cooking it at a lower temperature for a bit longer. You'll have to experiment a bit, but it should work. Let me know how it turns out! 🍕👨🍳
I am going to do this
Best of luck with making the no-knead pizza dough. I hope it turns out delicious. Enjoy!
1:55 lmao I remembered Johnny says mentioned this in Vincent’s channel
Great video. Are there written instructions somewhere?
sure! Here it is www.vincenzosplate.com/no-knead-neapolitan-pizza/
Bellissimo
I see the recipe calls for 1g dry yeast. Is this the same as active dry yeast?
Stupid question , but can I use 00 type flour instead of all purpose flour ?
Of course you can 00 flour is the best for making pizza
@@Ares0025 Thank you for the response. 😊
Vincenzo: "... the EASIEST recipe for pizza dough."
Antonio: "But also the best."
Vincenzo: "Shut up."
🤣😄😂
Hahahaha these guys are hilarious