HOME OVEN NEAPOLITAN (NeapolitanISH) PIZZA
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- Опубликовано: 14 май 2024
- Guys, I didn't know Neapolitan pizza like this was possible in a home oven. And let's be real this is not the most traditional Neapolitan, but it's pretty damn close and if you're a fan of this style, but don't have a pizza oven, you're gonna want this technique in your toolbox. No mods to the home oven necessary. Let's do this!
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RECIPE
- Recipe makes 4 pizzas, but you'll have some leftover sauce which i recommend freezing for next time.
DOUGH:
• 450g or 1 3/4-2 C water (78F/25C)
• 8g or 2 rounded teas instant yeast
• 640g or 5 1/8C AP flour (11.7% protein)
• 18g or 3tsp salt
SAUCE + TOPPINGS:
• 1 28oz can of whole peeled tomators
• 7g or 1 1/4 tsp salt
• nice fresh mozzerella in water (about 16oz for 4 pizzas)
• ap flour for dusting
• semolina to prevent stickage
• flakey salt
• fresh picked basil
• olive oil
• 2 pizza peels recommended
Measure water, yeast, flour, and salt into medium bowl. Stir to combine. When dough pulls together into a shaggy ball, mix for 1-2 mins with a wet hand, pinching the dough as you turn the bowl. Cover bowl and let sit at room temp for 30 mins.
After 30 mins, proceed with strength building folds as shown in the video (4-5 times) then round the dough into more of a ball with a slap and fold method as shown in video ( about 5-7 slap and folds). Cover and let sit at room temperature for another 30 mins.
After that 30 mins, divide dough into 4 equal pieces. Fold & roll each into smooth taught balls with a closed seam at the bottom as shown in video at 2:57. Add each ball to a well-oiled bowl, cover and refrigerate to ferment for 12 hours to 3 days (3 days preferred).
When ready to bake, allow dough to come to room temp (for about an hour).
FOR THE SAUCE:
Combine tomatoes and salt in a high sided container and chop with immersion blender to break down tomatoes (or pulse in food processor). Stop before they're purred. They should still have some texture.
FOR GAS OVENS WITH HEATING ELEMENT AT THE BOTTOM (preferred cooking method):
- Place pizza stone on the bottom of the oven (be sure not to cover the holes) and place 1 oven rack at the highest position in the oven, about 6" below the broiler. Preheat fat 550 or 30 minutes.
TO BUILD PIZZA:
Place dough ball on floured surface. Fust top of ball with flour. Flip and dust again. Use fingertips and back of hand to form the dough into a flat round that's thin in the center, leaving about a 1" border of crust around the edges. When the dough reaches 8-9" round, finish shaping by pulling and stretching as shown at 7:29. Finished dough should be about 12" round.
Flour peel with semolina, then place shaped dough on peel to begin building pizza if using the gas oven. If using the stove top cast iron method, see below. Spoon light layer of tomato sauce onto the dough, making sure not get sauce on the outside borders of the crust.
Add several chunks of fresh mozzarella (about 9) and 12-15 leaves of basin, followed by a nice drizzle of olive oil and generous pinch of flakey salt.
Jiggle the pizza peel to be sure the dough isn't stuck before loading the pizza onto pizza stone on the bottom of the oven (sprinkled with semolina). As soon as pizza is loaded, turn off the heat and turn on the broiler on high. After 4-5 min, check the bottom of your pizza. It should be browning and well set up. Transfer pizza from the stone to top oven rack about 6" below broiler. Keep an eye on the pizza and rotate after about 30 seconds. After about 1 minute of cooking, pizza should be nicely charred and ready to eat!
FOR ELECTRIC OVENS (or ovens without heating element on the bottom):
- Preheat large cast iron on stove top over high, add semolina to the bottom of the pan, add shaped dough to the pan and build pizza. After 2-3 minutes or when bottom of pizza is browned, place pan under the broiler on high for 45 seconds to a minute.
#neapolitanpizza #homeovenneapolitan #neapolitanpizzarecipe #neapolitanish
CHAPTERS:
0:00 Intro
0:23 Dough Mixing/Proofing/Strength Building
2:16 Balling up the dough
3:41 Making the sauce + toppings
4:52 Prepping oven
6:01 Building and baking
MUSIC:
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**DISCLAIMER: Some links in description may be affiliate links. If you buy products using these links I'll receive a commission at no cost to you. All links are to products that I use or recommend. 
Хобби
This is it. You’ve reached the final boss of pizza tutorials. You don’t need to search anymore. This is no joke. If you’ve ever been to a craft pizza restaurant and thought “this is the best pizza I’ve ever had”, then this is that pizza. I made this verbatim. Every gram, every stretch, every turn was mimicked perfectly. I even ate a pickle. If you do as I did and make this, it will change you. Your spouse will sit up in her seat with that look in her eyes. Your friends will treat you differently. You’ll strut around your house like Conor McGregor.
Bri, thank you for ending my exhausting and defeating search...
so you like the pizza? haha this is awesome. thanks!
HAHA greatest comment ever! Made my day! Laughed after every sentence.
@@BrianLagerstrom Can confirm! And I messed up the recipe beyond repair, still the best scratch pizza I’ve ever made at home!
You’ll strut around your house like Conor McGregor.
lmao
That's the secret ingredient. Want to make perfect Pizza? You've just GOT to snack a pickle while making it. Just like the OG italians did.
I made this pizza and it was really amazing. All the recipes I’ve tried from this channel have been great. At this point I just trust that anything you post is going to be really good, you obviously put a lot of work and testing into every recipe. Thank you so much Brian!
My dude, I have made at least 2 of your recipes with STELLAR results. Thank you for making our home that much better! You are awesome, so keep doing what you are doing!!
I genuinely appreciate Brian's channel. I cook all the time and try many channels on yt. Most channels have lack luster recipes. From a nyr who loves Italian and grew up family wise and locally, his recipes are so yummy, well articulated and I totally relate to his quirkyness and funny personality. Bri you kick ass! Thank you for passing on your Yoda skillsv❤
This is amazing ! I'm from Napoli and when I'm not with family that has proper oven over here in the US this is a wonderful way to create the next best thing in my own home oven. Brilliant! Thank you for sharing this.
Tried this last night and it was amazing. Thank you for your dedication to turning out the best possible recipes and instructions! If you haven’t tried this one, do it now! Thank you!
Great video as always Bri. Criminally underrated channel. The effort and quality you put into your work is outstanding.
I appreciate that! Thanks Paul.
This is honestly my new favorite cooking channel. So much detail in everything
Agreed. Passed this guy on to friends
@@garethstanden3732 same here. Also, why didn't they make another deus ex?!?!🥲
Me too!
Wow, thank you Jab.
Same. Love this channel. I'ma need an invite to that pizza party!
My new favorite cooking guy. I appreciate how he makes these recipes a few times and doesn't just film his first try and post it with not so great results.
Im glad you dig that. I would have a hard time taking pride in a crappy recipe. I really want people to cook this stuff and succeed. Thanks for watching.
This pizza comes out so good. I’ve been doing it for months and it is our standard Sunday night dinner. Thanks Brian
This channel is awesome. A perfect blend of food nerdiness and approachability. Thanks B!
This was hands down, the best pizza me and everyone who came for a pizza night at mine last night have enjoyed! It was a pure pleasure to experience, a sentiment shared between everyone who had one! Though, I did make a couple changes. I used the sauce recipe from your "Delivery Style Pizza" video and that beautiful idea you shared of a garlic butter brushing on the crust. I shared with them your channel as they need their lives enlightned by your cooking wisdom!
This is better then any cooking channel I've ever watched on any TV channel. You've basically taken Alton's Good Eat's and continued the tradition. Simple recipes taught simply.
It's surprising how fast your channel became my go-to source for recipes. I watch you almost daily and enjoy your videos immensely.
Oh dude thanks for being here! Glad the recipes are interesting for you.
I have to give you props on being the most underrated cooking channel on RUclips. Every video is professional and informative. Thank you, keep up the good work and may the algorithm be with you.
I really appreciate that! 🙏
thank you so much for giving us the electric oven method as well can’t wait to try this ❤️❤️
I can't believe how good this content is. You really know what you're doing and you're such a good teacher.
Thanks Paula!
Just started watching your channel. It's really cool that you mentioned all the try-and-error results. One of my fav channels now
Thanks for being here. I try to include R and D when I can get the footage. I always put a lot of trial and error into developing these recipes
last time i saw your bread video, and so i incorporate your dough mixing techniques you showed there to my pizza dough i was just preparing and it was the best pizza dough i ever made in my life, really fluffy. thanks for great content.
Thanks for watching. Truly
this cooking method is genius! I cant wait to try this out.
Your channel popped up in my feed and I’m glad it did. Great and insightful with food that’s very approachable with a charismatic host as well. Get it, chef 👍🏽
Thanks so much for watching
You the man, Brian! Followed this recipe to a tee and got a pretty decent Neapolitan pie, the broiler part is really a pro-tip, thanks!
I loved this, Brian. Thank you very much for showing best simple tricks for professional level "home" cooks. When you showed the home oven temperature trick here, I felt it was the best detail!!🍕
Glad you enjoyed it! Thanks for watching.
extremely talented as always , u never let us down by your dazzling recepies !
So nice of you thanks for watching.
You are a great teacher. Everything you showed left no questions and addressed some I didn't know I had. Loved the very subtle "wet hand before mixing dough" moment on screen, worth a screen capture. It is reminiscent of a 'pop quiz'; "Do you remember what this is?" And every kid in the class is screeming out the answer, trying to be the first to show they know the answer.
Glad it was helpful! Thanks for watching!
Best channel for bread and pizza and stuff! Thaaaaaaanx!
the best cooking channel on youtube by a mile. keep it up!
Wow, thanks!
All I can say is you're the best bread/pizza baking channel.
Wow, thank you Mr. Tech! Thanks for watching.
Dude you're awesome, I've been searching for pizza tutorials for about a year now and this is finally it. I can't wait to try your recipes at home. Keep up the good content and hope you're doing well :D
Thanks for watching Chou
I absolutely LOVE YOUR content!!!!
Looks amazing, buddy! As always, excellent work!
Thank you! Cheers!
dude I literally was searching your channel for a neapolitan pizza recipe last night and lo and behold, you post one the very next morning! You answered my prayers 🙏
Really digging all your content, man- thank you so much
Thank you for watching, I hope you dig this vid.
love your videos bro, keep up the good work!!
I really like how you highlight your mistakes, and for the couple reasons why you do. Respect bro. Great channel! I’m a new reg and sticking around👍🏻✌🏻
The pizza vids are my favorite. I’ve made all of them. Thanks, B-Boy!
That's awesome! Thanks for makin 'em!
so glad i just found your channel.. high quality, not pretentious, and interesting
Thanks so much for watching
Bri I don't know if you get comments on older vids but this is an outstanding pizza recipe. Like Michelin star worthy. I was itching for something different today and tried this. Just magnificent.
Among other things, squirting olive oil on the basil to crisp it is genius. Maybe every chef knows these tricks but they don't all share them!
Incidentally on a whim I substituted in about 40g of whole wheat for the AP. I was not disappointed.
Cheers dude. Very dope. 😆
not one to comment usually - just made this dough, and it's absolutely spot on. The search is over, this is the one that gets results! Pizza stone goes a long way as well. :)
So happy I found your channel! Your content is amazing! 😍😍
Thank you so much!!
This channel is exatly what I need! Love it
Glad to be of service. Thanks!
Can u do a video on tortilla bread
Made this with bread flour in a home oven that gets to 300C and it was a delight to make and eat. I always end up adding too much water when I'm trying to mix with a wet hand but it was so spot on. Since I put the dough in a Ziplock bag for the cold ferment, I save the final shaping for the day I want to make the pizza. Also used baking paper to protect the base because I've been burned too often by relying just on flour... I'm definitely going to keep this in the rotation this winter!
I just genuinely love this channel. You're so cool and funny and the food is so great to watch! Please keep making videos :)
Thanks Tulela! That’s super kind. Thanks for being here
Best cooking channel for me amazing recipes thank you :)
Brilliant use of your regular domestic oven! I also loved the way you used the cast iron pan to do the alternative method. As always, your recipe was faultless. I can hardly wait to try this! (Watching before breakfast, as hunger is the best aperitif!)
Haha! Glad it made you hungry. Thanks for watching
Great channel I'm glad to have recently discovered. Tried out the cast iron method and worked perfectly!
Thats dope so glad it worked.
just made this recipe using the cast iron and holy cow it’s perfect. i will be making this every other week now.
Wow. The cast iron + broil really does do a good job with this style of crust! So delicious. Ty for this!
Do you put the cast iron pan in the oven?
fantastic channel for cooking!!! Easy to understand and repeat!
I can't wait to make this. Thank you!
Hope you enjoy
absolutely brilliant video...thank you ❤❤
Excellent content as always. Looking forward to the ooni/uni video.
Thanks man, and thanks for taking the time to comment again.
Nice one to have in back pocket. Thanks.
Holy technique. Great vid!
Glad you liked it! Thanks for watching.
Thanks Brian, tried this last night, was delicious, surprised it actually worked 🤣 not perfect, but I learned a few things for next time. Way better than store bought at least!
Really love your videos. Just found them recently and have been hooked. Keep it up my dude
Thanks for that. I appreciate you watching!
@@BrianLagerstrom Thanks for responding! Made my day!
Outstanding work as always.
Thank you! Cheers!
Wow, this was a great and detailed video. i don’t know how this channel hasn’t blown up yet. Quality of this video is incredible i’m sure you’ll get the recognition you deserve soon
Thanks Mark! Let’s hope that algorithm smiles upon me haha
I really enjoy your videos. Keep it up. I just ordered a kitchen scale so I can be just like you when I grow up...
haha thats sick. You wont regret. Thanks for being here and taking the time to comment.
Thank you Brian, you just explained why I'm not getting any color on my crust using pure "00" vs. when I did 50/50 AP+"00". Awesome Video dude!
Very nice recipe chef 👍👌👏. Thank you for your effort 🙏🌻😎
i appreciate you watching.
great videos! learning so much from all your uploads.
Thanks for watching
So glad I found your channel!
I'm so glad!
Been going down my own pizza journey and stumbled upon your channel + subbed. Love the content and am already attempting your tartine sourdough recipe! I don't even have any critiques keep it up you'll get to 1M.
Thanks a lot for the subbbb!
I just made the cast iron version, and holy shit it turned out to be so good man, loved it
Omg thank you a lot thats exactly what i was searching for thank youuuuuuu ;*
Maaaaaannnn, I'm such a big fan of your work now. I have tried baguettes, the rustic bread and now THIS.
People search for years to find the right pizza dough recipe.
I thank you from the bottom of my heart for this amazing recipe, for your generosity ( we all know best recipes are usually kept in secret and you just gave it like that).
I wish I could attach a photo of the pizza. Looks like it's wood oven work. Tastes like....mmmmmmmmmm......
Peeps , roll us your sleeves and just do it!
I used my best cast iron pans. Worked a treat.
Thank you again.
Kat from Melbourne, Australia .
Thanks so much for watching and for the kind words!!!! Cheers from St. Louis USA
And to add to the busket- my husband is admittedly a very picky italian, to get a compliment from him for cooking it's like winning winter Olympics bobsleigh competition whilst being born in Hawaii. I mean it's not impossible but yeah.. you got the picture, right?
So he said it was the best home made pizza he has ever eaten. 🤝🤗
Thank you so much (again). I understand this recipe was designed for home oven but I baked it to perfection on my barbecue: I cranked it to 800 degrees, I put my pizza stone in an old cookie tray and preheated it for 30 minutes. 12 minutes and it was perfect.
Woah that’s bad boy. Thanks for trying good to know
@@BrianLagerstrom Yep, but for this to work without ruining your pizza stone or burning your dough with the returning flames from the burners, you have to put it in a cookie tray that is not too thin. regards!
I just gave up on doing neapolitan pizza at home. The pan trick is really popular here in Italy. Btw I'm obsessed with your detroit style pizza, it's my new favourite! I also made a perfect panettone using your refreshment feedings technique. Thank you so much ❤️
Thats awesome! thanks for making the Detroit. Italy is the best country Ive been to cant ait to come back.
I’ve been using this dough recipe a lot. Three days in the fridge is definitely worth the wait. I cook it in my home oven at 550 with just a light layer of sauce for about 4 minutes then I take it out to add a bit more sauce and cheese it up. I give it another minute or 2 at 550 and then switch the oven to broil and after a few minutes it comes out looking pretty awesome.
Great video. over experimenting myself over 2-3 years I think I have found a few upgrades on this method though if you wanted to revisit this video. 1. Get a 1/2 to 1 inch thick piece of steel cut to the maximum size that fits your oven rack. Pre-heat oven to max, then I preheat broiler as it should be hotter and get the surface temp of the pizza steel up. You will have to find the perfect rack in your oven that cooks using residual heat and broiler heat evenly. Cook pizza with 2/3 of sauce first until dough is mostly cooked. Then take out and finish with the 1/3 of fresh sauce, mozzarella and basil. Cook until mozzarella melted.
Yeah that's actually the best home oven neapolitan pizza I found on RUclips
Subscribed before 50k. Quality content. I see you hitting a million by the end of the year.
Woah, wouldnt that be awesome. Thanks for being here.
7:40, I work at a neapolitan pizza place and this is how they taught me how to stretch the dough out. +1 point for authenticity
Thanks BA!
This recipe worked brilliantly. The only thing I did differently was by using a piece of parchment paper lightly oiled to set my pizza on before sliding it onto the pizza stone or in my case a baking steel. I'm kind of protective of the baking steel but the oiled parchment gave some very nice leoparding to the bottom of the crust. It's basically the same idea as the episode about pizza in 1 hour. Also a great/fun recipe.
Thank you for sharing
Timely! My Ooni Pro is due to arrive in May. Looking forward to trying out some home made dough & pizzas this summer
Woo, I am working on a review of it, I cant wait to share.
Have you ever heard of a piccolo pizza oven look it up it's amazing
Yo Bri - not sure if you are still checking comments on your older videos but first - this recipe is a banger. Made it with my kids last night and it was a huge success, so thanks for making me look like a stud. Any idea how long the extra dough can chill in the fridge, it’s on day 4 right now but they probably won’t want more pizza for a couple more days at least… thoughts?
Thanks duuuuuude
I must say... they are the best homemade pizzas I ever had. I made pizza marinara with them (just tomato oregano and basil). The best thing about this recipe: such clear and simple instructions, I am confident I can make them again. Thank you so much.
MARINARA pizza is the most underrated I love that pizza! Thanks for watching!
Dude i just came across your channel and i gotta say you definitely got way too few subs for that quality and effort you put into your videos! I really love the visuals, music and ur calm voice and that makes you too one of the best food RUclipsrs for me. Keep up the work, greetings from germany 🤘🏼
Thanks so much for saying that. Cheers from STL.
Thanks for the good video, love your channel! Just did your recipe, but with the Type 00 flour... actually thought it looked chewier and more like Neapolitan Pizza, consistency wise.. excited to try!
Awesome thanks for watching Adrian
I can see it's 2 years old but, fantastic video Bri!
I've been trying to create my own little routine for making pizzas; I'm now doing it every weekend and I've been inspired by your vids!
I'm doing a sourdough version though, using the cast iron pan, so I'm trying to combine learnings from different videos.
The way you do it here, would something like replacing the yeast with active sourdough started just work?
How much would you add?
Thanks again!
great detail, great video!
Thanks Ryan
love this channel!!
Thanks man!!!
I've been doing homemade pizza at home for the better part of 5 years or so and this recipe looks great. Just did a batch of pizza dough last night and have it cold rising in the fridge now. I was already thinking about doing Neapolitan style pizza but this video sealed it. That's next, great video!
Update?
The pizzas turned out brilliantly. I don't have a pizza stone but the alternative stovetop+broiler method worked surprisingly well (no cast-iron, just a regular non-stick pan worked fine). Only issue was the dough was too wet to handle without a bit of extra flour dusting, especially the part where he said not to! I wonder if it was using bread flour instead of AP that made the difference, it was just sticking to my hands/the counter too much to roll into a ball.
I think the "slap and fold" section could have been explained better though - it looks like in the video after a few gentle twists(?) in the bowl, it's a nice smooth ball. I tried my best but I still had a shaggy blob after. I've seen "slap and fold" before but that was more like forcefully throwing the dough down from a height and folding it over.
i like the oven demostration
Great video! It's been too cold out to cook on my Roccbox so am very eager to try this method.
Hey Andrew, thanks! That's exactly how I ended up on this method. Super excited to get outside and use my Ooni, but this one will get me through the rest of the cold season.
@@BrianLagerstrom could you put a link to the pizza stone used in this video?
Just arrived a few days ago to the channel. Your videos are great! Keep up :D
Thanks SO much for being here and taking the time to share a comment.
Beautiful share my friend! Fantastic cooking video!
My like #83!
Have a wonderful day to you!
Thank you so much 👍
Great video. I have an Uni Koda and can’t wait for next video.
Thats awesome thanks
Beautiful pizzas 👍👍👍
This worked like a charm!! Delicious pizza :)
Note: this will heat your house up some degrees. Mine went from 72° -> 78°F cooking 3 pizzas.
Haven't been able to find a recipe that uses pizza stone and is so close to a neapolitan style pizza. Amazing recipe!
Thanks man!
DUDE. I’ve been around pizza for 5+ years now and like to think I make really good Neapolitan pizza. You are easily the best pizza chef on RUclips who makes easy, readily accessible videos. People who are starting out are going to have a much easier time hearing instructions from you
Thats great to hear. Thanks man.
Well this is about the 50th video of yours I have watched and I'm now watching them the day they come out so I guess it's about time I make it official and just subscribe already.
Thanks for the sub STEVE!
Thanks for the killer baking method
Thanks! I hope you give it a try!
I made the dough recipe yesterday, Wednesday will be pizza night. Can't wait!
I also found a good pizza stone at my local bed bath and beyond for like $30 so I'm very very very happy.
What a great channel! I've got a double oven and this gave me the idea to do the broil in one and the bake in the other! Also, can I say I appreciate you using things like reusable containers and a simple metal lid on your bowl for proofing instead of yards of plastic wrap?
I hope you give a try! let me know how it works for you. Also dont watch my old vids because I used ALOT of wrap...old chef habits die hard...Thanks for watching Damian.
I know you're already at 42.9k but man you're gonna be up in the mils one day. Good luck. Keep it up.
Fingers crossed! Thanks for being here.
@@BrianLagerstrom no fingers crossed needed. Just your continued hard work and vision.
Love the channel All Day
Thanks Robert!