How to Make NEAPOLITAN PIZZA DOUGH with Dry Yeast like a World Champion Pizza Chef
Video Overview & Insights
In this video Johnny and I got together to show you how to make a beautiful Neapolitan pizza with dry yeast in the crust. That’s right: Dry yeast for those who don’t have fresh yeast at home. This means you can make fresh, authentic, tasty pizza crust whenever you want. This dough is perfect for pizza lovers who want the perfect, crispy crust every time. Ready for this Neapolitan pizza to blow your mind?
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💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/neapolitan-pizza-with-dry-yeast/
#neapolitanpizza #pizza #vincenzosplate
Lesson on temperature!
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PIZZA SHOW MASTERCLASS
Excellent video. You two are GREAT together! What pizza. I’ve been creating pizza crust and pizzas for about six months now testing different techniques and recipes and flours. I’m very excited to test this new recipe, to me, and process. I will also check the W rating of my flour.
- How to Make Neapolitan Pizza Dough with Dry Yeast Like a World Champion Pizza Chef https://youtu.be/6N6on0GaT3w
- How to Make Neapolitan Calzone Like a Pizza Chef from Naples https://youtu.be/oRPr9eXwT3M
Did that yesterday for today,
I cut in half the recipe w 500g flour
Fridge now it’s rock hard solid ?😢
- How to Make Roman Pizza in Pala https://youtu.be/Gd3laFQPS8Y
- How to Make Focaccia Bread https://youtu.be/L1BGKrZDqyE
If I do 72 hours fermentation, is the 2-4 hour dough balls required to rest at room temp, before the fridge?
- How to Make Contemporary Neapolitan Pizza https://youtu.be/yh6VF0ruhAY
- How to Make Panuozzo Napoletano https://youtu.be/cI6uAJNqt0g
Jesus .....between 5 -16 =11 by adding all ingredients and doubling the parameters between -40 and 300 degrees ?
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INGREDIENTS:
1gram yeast for 1kg flour??
Pizza Crust:
600 ml water
Should we prepare dough before a day ? And if I want to make 100 pizzas per day , how many kilos of flour we should use ...etc ??
1 kg Flour Le 5 Stagioni Pizza Napoletana brand 35 oz
30 g Salt 1 oz
one of the best professional pizza making vedeo on YouTube i must say.
1 gram Dry yeast
Pizza Toppings:
thank you johnny
Refined semolina
Tomato sauce
Nice Italian accent 🤣
Sliced mozzarella
Full basil leaves
There are two types of yeast found in most US grocery stores: 1) "Active Dry" yeast or 2) "Rapid-Rise Instant" (sometimes also called "Quick-Rise" or "Fast-Acting") yeast. When you say "instant yeast" is that the same as 2)?
Extra virgin olive oil
METHOD:
I didn't realize you're a big dude
To make the pizza crust:
1. Add water and dry yeast to the mixing bowl. Mix with your hands to activate the yeast.
He made it so complicated and hard with all these unnecessary details. Is just dough bro
2. Slowly add flour to the mixture. Continue to mix with your hands.
3. Once all the flour is in, add the salt. You want to spread out the time between the yeast going into the bowl and the salt going into the bowl. Work the dough and continue to add flour if you still have some.
Thanks, guys. I do have an Italian pizza oven, and I'm going to give it a try. Ciao! ... Oh yeah, I used to work in restaurants and I've made thousands s of pizzas. I am also on our local neighborhood site, giving advice on not just cooking, but how to maintain and properly clean and sterilize cooking devices.
4. When the dough begins to form, turn the bowl over and let the dough sit on the bench. Add flour onto the bench and knead the dough into the flour, allowing it to absorb as much flour as it needs.
5. Johnny recommends not sprinkling the flour on top but rather putting it in front of the dough on the bench so you can place the dough into the flour as you see fit.
great master great tutor thank you
6. Continue to work the dough with pressure. Brace yourself with one foot and really put your muscle and heat into the dough. This part of the process takes anywhere between 15 and 25 minutes.
7. To know if the dough is ready use the spring test in the middle of the dough lump or a digital thermometer (23-26 degrees C).
Thank you Johnny great video ❤❤❤
Keep reading the recipe via:
https://www.vincenzosplate.com/neapolitan-pizza-with-dry-yeast/
Very good video this. Thank you!
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Chinese to me !!!! Pizza is pizza !!!!!
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Would the same apply if using instant dry yeast?
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Is it active or instant yeast he is using? Thanks.
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Can you leave the dough out over night?
When taking out before hand does it matter if it’s out longer than 4-5 hours
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Great video, great Pizza Dough. I don't think grandma's were searching for "W" online back in the day
⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Neapolitan Pizza with Dry Yeast
56 is for celsius what is it for fahrenheit?
0:35 Ingredients for Neapolitan Pizza with Dry Yeast
1:43 How to Make the Pizza Dough
Apakah perlu tepung beras?
2:58 How to Choose the Right Flour
4:29 How to Knead the Dough
i betcha any money that you cant make the sh*ttiest pizza like i can. Im the master at it, held that title for more that 20 years.💪
7:44 How to Know When the Dough is Ready
8:21 Johnny's Secret Formula
10:22 How to Let the Dough Rest
11:06 How to Make the Dough Balls
the amount of effort just to make the perfect crust rise, sighs...makes my mind tired just thinking about it😔
14:48 How to Stretch the Dough Balls
16:50 How to Place the Pizza in The Oven
10:20 yep that certainly helped me snooze alright, havent slept that good for awhile. Ill be sure to replay this video at around this timeframe for better quality snooze in the future. thanks your a life saver. 😉👍
17:37 How to Cook Pizza
20:21 How to Eat Pizza, E ora si Mangia, Vincenzo's Plate
The accent is enough to have my trust
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So it wouldn’t work with regular flour?
More User Perspectives
Is dry yeast the same as instant yeast? Thank you Mario
@NosaracasalaplayaHi, thanks to Vincenzo and Johnny for all the information you shared with us — it felt like a real masterclass. I wanted to ask: here in Malta, our room temperature is usually around 24–26°C. Should I leave the dough to rest for 2 hours before making the dough balls, and then let the balls rise for another 2 hours before putting them in the fridge? Thanks again!
@AaronMizzi-r4sWhat measurements would I use if I am only making enough dough for 2 pizzas?
@StefonivichDough Rest Timing Parameters:
- Once the master dough is ready (bounce test and temperature between 23-26 C), let it rest for 2 Hours.
- Take out and form mini dough balls as explained by the author. Place them in the tray, let them rest for 2-4 Hours, and the size should double.
- Let the dough rest overnight in the fridge.
- Remove the dough and keep it outside for 3-4 H, till it comes to room temperature.
'somatta eu?
@Rick-hj6bxI don‘t know if there‘s another YouTube video that teaches details like how you are supposed to stand while kneading the dough. 😮
@LesnickRenkIf i do not use refrigerator for fermentation, After how many hours i can use the dough for making pitza
@anilkumarkr7680I’d be so fat if I worked in a pizza/Italian restaurant…
@leangrypoulet7523What an artist!
@marcuszettergren8885Many YouTube chefs are stingy with techniques. This guy is SO GENEROUS, he has a true teacher's heart. Thank you for wanting us to get a good result. ❤
@anitha7827what about bread flour can i still achieve same neopolitan pizza.. 00flour is not available here in our place
@abetotero2695Very good 👍
@mohdamir4671I was wondering is there a particular type of wood used for best results and flavour? Peter
@peterdeduke1962Thank you Johnny for this!! Also thank you Vince.
@peterdeduke1962Could you freeze the dough balls? If so, at what point in the process would you stop to freeze them and how would you freeze them? Also, how would you thaw them out? Thanks!
@Triceracop43