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

❤❤❤❤❤❤❤❤❤❤from Athens Greece 🇬🇷

Well done
Artistic stuff for a simple but great food
But why didn’t you cook the mozarella

Thanks!

Amazing, wonder what sauce he's using ?

Simply perfect!

So the poolish isn't necessary?

I ate a third of my monitor watching that final pizza bread at the end :(

He is such a good teacher… 😊

I've used 1KG flour and 600ml water. I don't know why the dough stick so much that doesn't work 😢😢😢 It's to much liquid

So many useless preparation steps...sorry but none of these intermediate 'wizard tricks' make a difference...right flour, right hydration and resting is the trick....Vito Iacopelli is much more of a help here...

I don't have that specific kind of flour. Can I use normal flour?

You can also practice the stretching method on an oven cloth. 🤨 Saves a lot of nerves.

why doesn't the dough heat up above 25 celsius?

Good, good, good. 👍👍👍

these guys are bozos

Another brilliant video Aubrey! Love your professionalism 👌🏻

This video will help me to prove my wife that I can cook a pizza nice and round. For me the detailed way the Chef tells you how to stretch the pizza is worth everything. Thanks ever so much. I cheated this time as I did use a ready mix - one step at a time.

Perfect.

In order for a Pizza to be considered a Pizza La Regina does the cheese have to not be melted?

We don’t have this flour in the UK, I haven’t seen it.

What’s a substitute?

Can you use instant/fast action yeast instead? If so, how much?

Can someone explain me which quantity of fresh yeast i should use only for 1 pizza ball ?

How to make ham and cheese pizza? Do you use tomato sauce?

The ratio: 59% water, 3% salt. This is GOLD.

Caputo Pizzaria Flour, a pizza flour from Napoli, is suposedly the most popular flour for Neopolitan pizza in Italy. But it only has a w rating of 260-270 with 13% protein. How does that relate to Johny suggesting a w rating of above 280? The Caputo Chefs Flour has a w rating of 300-320. Will that be better to use?

Thank you! Such a great video!

bravo <3

Beautiful table

Is it sandstone ?

I cant believe how much i learned about pizza here , and .... how to eat it !

Awesome

Best video I've ever seen on puzza making.
Brilliant
Thank u

i saw the recipe yesterday and made my pizza by these standards today... i kid you not, the best pizza i have ever made! and i used the tipo 00 flour to be clear, but instant yeast 2gr. it was chefs kiss delicious... i used a pizza stone for the first time too and that big shovel but trustttt this recipe. TRUST!

You don't put oil on a Neapolitan pizza after it has been baked - as stated by Johnny Di Francesco himself in several other videos.

It doesn't look like a pizza La Regina either. What went wrong here?

This is an amazing video. I have a QUESTION. Forgive me if it has already been asked.
Does the water have to be a certain temperature?
Will the results differ if I use yeast granules. (instant yeast ). If not, how much should I use?

This is an amazing video. I have a QUESTION. Forgive me if it has already been asked.
Does the water have to be a certain temperature?
Will the results differ if I use yeast granules. (instant yeast ). If not, how much should I use?

What an artist! 😮 I learned so much!

The search function I the navigation bar for this channel doesn't work for me. It makes it difficult to find the recipe I want, so I end up on another channel .

whatever container you put the dough balls in throw olive oil around the bottom lightly or some flour. it’ll get sticky.

My mouth drops

Hey chef I made your dough, I did not try yet. They are in my pizza ball box, I let them out in my kitchen for 24h as you explained. My kitchen is a bit warmer than 18 degrees, it’s 20 degrees. The ball have raised too much, they are all mega puffed. First what did I do wrong? Second can I reshape them few hours before making pizza and let them rise again?
Thank you for sharing with us. Bonne journée

After me using plenty other pizza dough recipes, maybe I should try this one but I think I need a really larger bowl!

I have 2 KitchenAid Stand Mixers but maybe every once in a while I should let them get some rest after previous dough making & start getting even more workout in (not just the bench press lol)!

my pizza dough didnt hold its shape after the 24h resting and its pretty sticky, what could be the reason?

How long do we knead Chef? Thank You

Very nice recipe! It tastes so good! The only problem I have is that my dough balls are really flat after 24 hours. I let them rise in a plastic box in the cellar. Any tips for this? I use fresh yeast from the local bakery.

Thanks! What’s been impossible for me it was to reach a temp of 23 to 27. C. I kneaded and kneaded and it’s always 9 to 30

The exact quantity of fresh yeast vary from 1 to 2gr per kilo of flour. What determine the exact quantity? Summer / winter? Room temperature proofing vs cold proofing?

Thanks for the video, really useful and simple!!! 💪

Yummy 😋 from New York! 😊🙌🏾

Thanks for the sharing dough recipe with nice technique and tips🎉🎉