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The Secret To Authentic Neapolitan Pizza
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The Secret To Authentic Neapolitan Pizza

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Melt-in-your mouth pizza with fresh, flavorful toppings: this is Neapolitan pizza like an Italian chef would make it.

📋 COOK the full recipe on https://nickskitchen.com/neapolitan-pizza-recipe/
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49 Comments

  3. @itsjusto.

    Nick is a genius. He wants the health inspector to close that other restaurant so he can have a shot of the #1 pizza spot

  5. @Kennnny77

    So adding salt early to the yeast is fine despite everyone saying no or because it's thin and quick cooking, it doesn't need to be that strong?

  7. @BikuEditZ3

    I know nick never replies to his subscribers comments. But I want to say his videos are always so cinematic

  10. @francycergk124

    i sono italiano vorrei dire che noi facciamo la migliore pizza del mondo a napoli non so l'inglese ma volevo dirti questo spero un giorno di provare la pizza di spiderman in america ciao ❤❤❤

  20. @Nik87473

    Wow, I guess it took quite an effort to make literally everything wrong on this recipe

  22. @Takifnbr

    In Napoli and Italy in general no one cooks pizza before putting tomato and toppings

  27. @Hobypyrocom

    its a bread with cheese and tomato sauce, cant understand why people are so hyped about this shitty food… probably they havent tested or cooked anything better or more complex

  28. @dan7892

    Is there any maker of neapolitians pizza Iwanted to know should the water be cold or warm room temperature? like if I do dough with hands or in robot.

  37. @spatel1015

    I would love to see Manny again in your videos just as friends. I know he’s not your camera man anymore, but it would be a great bit of nostalgia for us old subscribers.

  39. @Joel_Nilsson

    If you want weird toppings on pizza, just walk into basically any pizza place in Sweden. Apparently we're lunatics according to others 😂

  43. @jhumasrasoi

    Hey Nick, what if instead of using Yeast to ferment the dough, curd is used ? What do you think ?

  45. @renatoesposito9495

    Ehi Nic, great pizza. I’m from Naples, and I Masanielli is really number 1 (even thought they’re in Caserta, next to Naples). However, the only thing I suggest to people trying it at home, is to do the “laminatura” part, and the “Pieghe”, it means that once you have made the dough (after the first 12hr of rest), you have to put it on the kitchen table and “stretch” the pizza dough and then wave it, then you do the pieghe (fold) and make it rest for the additional time. This is super important because it lets air go in the pizza dough and it makes it perfect. Neapolitan pizza can be Done in 2 ways: “traditional” and “contemporanea” both have ‘high cornicione’ but the contemporary one has giant crust and it has a different way of handling it. However great video. Caputo pizzeria is indeed the best flour you could use (however you can use any flour with at least 12.5g of protein) for idratation it depends on what style of pizza you’re making, but generally speaking for traditional one you can move from 55% to 75%, for contemporary how much you prefer but generally from 65% to much more.

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