How to Make Neapolitan Pizza Dough | Blackstone Griddles
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- Опубликовано: 28 дек 2024
- Join Chef Leo Spizzirri and learn how to make amazing traditional Neapolitan dough at home using just your hands, a bowl, and basic ingredients. No fancy equipment is needed-simply measure out your flour, salt, and yeast, and you're ready to mix. Impress your loved ones with this simple yet authentic recipe that brings a taste of Italy to your home.
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Wow!!! Very informative!!!! Thank you so much for sharing this video. Definitely Saving it. 👍🏻👍🏻👍🏻
Thanks for watching!
this is absolutely the best video I've watched on making dough. Can't wait to try this recipe
You make it look easy. Thanks for the explanation of the dough process. Looks delicious
We hope you try it!
Awesome video, once again!! Loving this series!!🎉
We’re glad you enjoy! Thanks for watching!
Nice recipe. Vito is the man and teaching the world how to make pizzas I see.
Hello sir , is nice . 1 question is no use sugar
Not in this recipe!
Can you make cheesy garlic knots? With marinara sauce of course. 👍🏻👍🏻👍🏻
Now that sounds delicious.
I sure thought I saw this yesterday. You're a top-notch chief. It's so simple but great. I know what's for dinner tonight
Technical difficulties 😅 We appreciate you watching! Let us know how it turns out!
How do you recommend freezing these balls?
This looks awesome and easy to make. It's just my wife and I. Can this recipe be cut in 1/2. It would be hard for us to go through 5 dough balls.
Step #1 get a blackstone griddle to make the pizza in !! 🤤
What temperature was the oven? Great job,love this series
Could you give great spaghetti sauce recipe real Italian
Leo. I tried this recipe and all went well until i took the dough from the refrigerator. The dough was very nice and smooth and made perfect balls. I put them in sealable plastic bowls and refrigerated them over night. I removed them a few hours before making pizza and the balls were nice and tight. I let them rest for 2.5 hours and when i took the dough from the bowls they were sticky. The dough stuck to the bench flour but stretched nicely. I added sauce and toppings and tried to put the peel under the bench but the dough stuck to the bench. What did i do wrong
Yooo! thhs is exactly whhat you guuys need to do. Everytime I watch you guys make pizza i'm like"bet they going to use pre made dough"...then i get dissapointedd. IMHO if you're representing cookware you should be cooking FOR REAL.
Why 5 gram yeast ? Noy 1gram ?