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How to Make NEAPOLITAN PIZZA DOUGH like a World Best Pizza Chef

May 29, 2021
take a look at the south structure inside the doll, okay, this indicates that the Napoletana

pizza

has been cooked perfectly, we still have that beautiful softness, a little bit of freshness, the bounce, which is important. Hello and welcome to Vincenzo's exhibition, oh yes we miss him Johnny D Francesco. Today the

pizza

master is going to show us how to

make

Neapolitan pizza Neapolitan pizza

dough

from scratch and you will learn how to

make

the

best

in the

world

, for example, because this man is the

world

pizza champion, Johnny, welcome to the show thank you thank you for invite me I think he knows what he's doing because his face looks younger you have to say yes that made me look a little younger he's in trouble so Johnny Tanana in the whole world with some of your face goes to all parts, yes, so show our friends how to make the

best

pizza.
how to make neapolitan pizza dough like a world best pizza chef
Let's get into it now. Many people think that it is difficult to make Neapolitan pizza

dough

, but it is actually not that difficult if you follow the right fundamentals. This recipe is really simple. mils of water a kilo of flour 30 grams of salt and about one or two grams of yeast so what do we do first? We start with water. Very important, we always start with the water, then add the salt and salt. At this point what we do is we need to dissolve it now really important and something we don't want to do is contaminate the yeast with the salt so what we do is separate it and the way we do it is by adding at least 10% of the flour into the bowl , so frankly what we're doing is we're just diluting it, it's pretty simple, so what we do is we open the package of flour and what we do is we add about 10%.
how to make neapolitan pizza dough like a world best pizza chef

More Interesting Facts About,

how to make neapolitan pizza dough like a world best pizza chef...

Now a lot of people say oh. How am I going to measure ten percent correctly? You can actually do it either way or just have a consistency like, say, a crepe or pancake mix, yes, one packet, one packet exactly for more than 10% is still okay, it's still okay, yeah, it's not very big. Let's try this, we bring it to this consistency, then we get the yeast as we can see very little yeast and what we do is we put the yeast directly into the mixture, the fresh one is the freshest one yet, so it will dissolve in question of seconds.
how to make neapolitan pizza dough like a world best pizza chef
There we go or many people left, what they do is dilute the yeast in water. We don't need to do that, just drop it directly into the mixture. We want to preserve as much strength of that yeast as possible. Now release me. yeah, there we go, we have an ice cream batter there now, once we've achieved this, what we do is we proceed to add the rest of the flour now just little by little, okay, because you want the flour to be absorbed. all that water, so little by little we add it and continue mixing. I'm trying to keep my bowl really clean along the perimeter so that that way I don't have flour stuck in there or unused flour that I don't want to use all of, so always mix on the sides and just fold it into the dough so people don't want to use a stand mixer.
how to make neapolitan pizza dough like a world best pizza chef
Do you recommend it? Yes. If you want to use a mixer at home, it's really simple. I always tell people to start the whole process in the mixer, like if you have one of those I don't know like KitchenAid or make a mixture or something, start with the mixer, but what I usually do is once it's combined , then I put it on a bench and I like to finish it by hand using just one hand, we don't want to use two hands right now because I'm going to show you that, in fact, I'm going to turn this into the bench so that I can put some pressure real with both hands.
Okay, now we can see that the dough has formed, which is great because what I'm going to do now is turn this on the table and this. is where the work begins so what we want to do now with two of our hands we are always mixing with the flour as you can see I am pushing in and then flipping now there are a few different ways that you can You can mix the dough, okay this is one way so two hands turn well so you're just airing and turning the dough in the other direction we can also push down and then when it's a nice long piece I give it the back again. as you can see I am collecting all the flour from the bank and I will not add any more flour until I see that all the flour from the bank has been absorbed, you know Vincenzo, we let our dough rise for at least 24 Hours, Johnny, you know you should say just You use four simple ingredients and we know which is the most important ingredient in the recipe.
Look, all the ingredients are important, but you want to make sure you use the right flour to make a Neapolitan. pizza, this is very, very important because if you're not using and as you can see on the package it says d-pod zero zero, there are a lot of flowers out there that have zero zero people or zero zero type, that doesn't necessarily mean it's good to do pizza with the writing W in the flour, which is extremely important now people say what the writing W is, well the writing W is the protein and gluten content that is in the flour, okay, it's very important because they can range between 100 and 400 to make Neapolitan pizza you need a W written between 280 and 330 write extremely important okay, take a look at these things see how it turns out don't go well now, how do we know when the dough is ready?
There are a couple of different ways we can roll our dough into a nice ball, we press down if it comes back up that usually indicates the dough is ready although the best way to tell if the dough is ready or not is placing a thermometer in the center of the dog and if you are between 23 and 26 degrees you are ready to set aside this is what I am talking about when you really know your dough is correct sorry Vincenzo I am right and now what What we have to do is place Aldo aside to rest, but what we have to do is cover it with a damp cloth because it is very important that we keep the dough hydrated.
If I leave it uncovered, what will happen is that a skin will form on top. We want to keep it hydrated, so we are going to cover it. with a damp cloth, okay, after two hours of letting the dough rest on the bench, then we come back to it, what we do is we make our dough portions, now remember guys, it is extremely important to allow the dough to rest for at least two hours before you leave and cut the dough into portions of dough, okay, now we've kept it for two hours, now we're going to proceed to make dumplings L, now there's a couple of things you can do.
Well, first what you can do is place them in a tightly closed container and let them sit overnight at room temperature. I prefer not to use refrigeration. It is very important that if you get that technique perfect, you will always do it. the best pizza you've ever had now if you want to use refrigeration, here's a little tip: when you put them in your sealed container, you're in a tightly sealed container in portions of dough, what you need to do is we need to allow the dough to rise almost the double its size, so then you will place it in the refrigerator.
The reason we do this is that the yeast becomes inactive, but what doesn't stop is the maturity of the dough, which is extremely important now. You cannot put an undeveloped dough in the refrigerator because the dough will continue to ripen but will not rise properly, so if you store it at room temperature, keep in mind that at a temperature between 16 and 18 degrees you will have a perfect fermentation time of more 24 hours, but you will also make the yeast work very well and your dough will also mature at the same time. Here's the secret: you need those two processes to work at the same time.
I also have a little tip and trick for those of you who have never made dumplings before. I'm going to show you how you can learn on the spot, so normally what we do is we make our dough balls between 220 and 250 grams to make Neapolitan pizza. There are a couple of different ways how to do a dough ball right, so the first one you know is that traditionally you see a lot of Baker's pizza makers circle the ball on the bench like this and we have a dough ball, another technique and this It's a technique that I've been using since I was a kid, one hand guides the other fails, so I always use our three fingers, one hand guide and I bend the other three fingers like this now, once you can see a nice smooth surface that comes out of the top and goes up. through your thumbs what we do then is place our hand as if you had an ice cream cone or in your hand and rub, then we close the bottom and we have another ball of dough.
Now a third technique that you can use is this we put the dough in our hand and we turn it and we bring it up through the thumb and fingers, we fold it there and we make another ball of dough. Now most of you will have probably seen that technique while people make buffalo mozzarella, so if you've ever seen it done like that, that's how they make buffalo mozzarella, but it's also a good tip and trick to use. you can make dumplings. Okay, now on to the tip and trick for those of you who have never made a pizza ball.
What they do is really simple. Do you cut the dough into a portion and hold it in front of you and what you do is you fold the part closest to your body, so I pick it up and fold it? What I then do is turn the folded part and it faces the ceiling and I have the part closest to my body again. I lift it up, fold it again and then we repeat this about four or five times, always with the seam facing the ceiling again, fold it over and over and over again. At this point, once I bend it keeping a nice smooth surface, what I do is with my thumb and fingers, I push down on each end, lift it up, tuck it under, turn it over, crimp the part bottom and guess what we have. another ball of dough, ready, after 24 hours, the result is a well-leavened dough, good now, if done correctly, you will have a good bounce in the dough, very, very, the structure is very, very well maintained and from From here what we do is We have to go and stretch our pizza to help the Napoletana mixer.
Put a little flour on the bench so it doesn't stick, so the first step we start about an inch from the bottom and work our way up to an inch from the top. so using our fingers one inch inward we press down and stop, then we place our dough ball in the opposite direction one inch inward again, press down and stop again one more time about an inch from the bottom, we press down and we stop so we place our hand so that our right hand one inch in again, not on the pickle about an inch in, with the other hand what we do is crimp so that with these two three fingers At the bottom, these two fingers, one on that finger and one on the little one. finger and what we're going to do is stretch, then what we do is we go over to our forearm and hold it there, hold it on your forearm and then turn back when it's faster, this is the technique that you'll eventually end up learning how to do.
The reason I ask you to do it that way is so that it becomes muscle memory because when you do it faster what you are doing is actually flipping or You are moving the dough towards your forearm, so by memorizing that technique, stretch back, stretch back, what happens is it becomes a natural movement. What a privilege to be here with you today, oh what a privilege, now we can make the best pizza. Yo, what are we going for? Let's go make some pizza. Enjoy, as you can see part of the pizzas cooking. Now it is very important.
Many people make the biggest mistake by getting the pizza or leaving like that. sides and also when you want to turn your pizza, you always take it out, then you turn it here in front and place it in the back where you are cooking, you never turn the pizza inside the oven because what you are doing is collecting any ashes that you want to reduce as much as possible to keep the pizza nice and clean on the bottom. The other thing is that you can see that I'm not lifting my pizza in the air all the time because it's really important. having that natural cooking in the base at the top of the flame is very, very important, that's what makes a good Napoletana pizza we don't want to pick up the pizza and cook the air on the next plane because that's what we call it feeding Pizza Bambaataa Pizza la Regina let's see, let's take a look at the southern structure inside the doll, okay, this indicates that the Napoletana pizza has been cooked perfectly, we still have that beautiful softness, a little bit of freshness, the bounce, which is important, the dough is bouncing, which means the pizza has been cooked correctly Vincenzo I'm starving, let's eat some pizza, yes, we need it, we need people to also understand how we eat pizza napoletana, right?
There are two ways: one, we fold the two ends and fold the filling. and we stored our version upside down, in the most traditional way, oh wow, if we fold it like that, you don't need to be an engineer, very similar taste yet beautiful, fresh mozzarella takes pizza to the next level, so thank you. you for watching this episode you will see it in the next one Vincenzo's work surpasses Ibiza Thank you Johnny in a work eh, that's it, hey, all of you, mangia cheese, change those dishes, cabin in a 15

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