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?
💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/neapolitan-pizza-with-dry-yeast/
#neapolitanpizza #pizza #vincenzosplate
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PIZZA SHOW MASTERCLASS
– 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
– How to Make Roman Pizza in Pala https://youtu.be/Gd3laFQPS8Y
– How to Make Focaccia Bread https://youtu.be/L1BGKrZDqyE
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INGREDIENTS:
600ml water (room temperature)
1kg 5 Stagioni Napoletana Pizza Flour, Tipo 00 (RED)
30g salt
1g dry yeast)
UTENSILS:
Large mixing bowl
Table or bench space
Your hands!
OPTIONAL: This pizza can also be made using a stand mixer
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
24 Comments
Please welcome Johnny back on the channel. Here is Johnny Classic Neapolitan Pizza Dough video made with fresh Yeast https://youtu.be/8Q_9h6VKm9c
Quality video
Quite a few people have asked about the value for 'F' in the formula – it's the number of ounces of flour. In this case, 35.
But how is the ambient temperature 5? Right now the temp is 25 deg c in the UK which means i'd need to be using below zero water. or ice! Isn't it hot in Napoli?
Great video and i picked up lots of tips but that formula needs a bit more explaining.
I'm also a bit unsure if the balls need to go in the fridge after the 2-4 hour rest or can they be stretched then?
Loved the video! But, i do have a couple important questions. 1) Johnny’s water temp formula: on the example on your website you list -35 (as in oz of flour), & -5 degs C, (which is only 41 degs F where i live in the states thats pretty chilly for temp in your home;-) Are you certain that this is correct? Q#2: on your website after letting initial dough to rest for at least 2hrs, followed placing 6 dough balls into containers for another 2-4hrs, you state that you can let rest overnight “outside of fridge”, i.e. at room temperature. Won’t that make the dough balls way, way over proofed?! Wouldn’t it be better to place into fridge overnight?
before u said put salt first then mix it then add the yeast now is opposite way that mean ure not homiest on ure show
I find it a lot of salt… but that's maybe just me 🙂 Thank you for sharing
I love this video
Does Johnny have a preferred wood for his ovens?
Italian chef with Australian accent.. really cool 😎
Lovely. I like how it forms after u add tht last batch of flower ❤❤❤❤ thank you fr sharing 🙏
2:46 Passing OXYGEN through the AIR 🤣🤣🤣🤣
Tried it and now I no longer want to go to nearby pizza places. This recipe is the best ever: thank you very much!
There are so many valuable nuggets in this video. Johnny is a great teacher.
Guys, help me buy a dough mixer, in my country it costs $730
Fantastico
Great Video! I had a smile on my face the whole time. Especially when it came to the sampling! 🤤
What does Johnny think of Biga or Poolish dough recipes?
Why no sugar?
Hello Vicenzo! Hey, I made Neapolitan Pizza for the first time. I want to thank Johnny for sharing his pizza-making knowledge. Thank you for putting out quality content!
Thank you Vincenzo and Johnny for an excellent tutorial without unnecessary chatter. It’s so pleasant, I watched at least five times!
Thank you for the video. Im so excited ! Can we leave the dough more days in the fridge ? 3 for example? Will this fermentation work better for the taste?
How are you calculating the flour for your water temp formula?
Wonderful
That formula shit was so dumb..😂😂