Neapolitan and Roman pizza are two delicious icons of Italy, and with this one dough, you can make both at home. It’s a true crowd-pleaser, easy to prepare, simple ingredients, and no complicated techniques. For Neapolitan pizza, you’ll get a light and fluffy base with a proud, puffy crust and a soft, airy centre. For Roman style, stretch it thinner and bake it a little longer to create a beautifully thin pizza that stays soft in the middle with a perfectly crisp, crunchy edge, never floppy, always structured. One dough. Two styles. Endless pizza nights.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction – One Pizza Dough Recipe for Neapolitan & Roman Pizza
0:26 Pizza Ingredients
1:28 How to Make the Pizza Dough
3:04 How to Knead Pizza Dough Properly
5:09 How to Shape Perfect Pizza Dough Balls
6:30 Preparing the Toppings the Right Way
7:45 How to Stretch & Cook Roman-Style Pizza
11:28 How to Stretch & Cook Neapolitan-Style Pizza
15:06 Final Results & Taste Test, E ora si Mangia!
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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!).
29 Comments
The most authentic Italian cuisine channel on YouTube.
I always make Neapolitan Margherita pizza and always with 00 flour. I am going to try a Roman pizza, though. It looks so appetizing. I think my family will be happy with either.
I've tried Neapolitan and absolutely loved it, but never tried that Romana.. I wonder what it's like? Looks so good!!
Great.
The perfect video for today, because I have pizza planned for tomorrow evening. So today, I can prepare the dough with your tricks! Thank you once again for all the attention to Details and experience you share! It is greatly appreciated!
both have their place, but judging on looks alone, the neapolitan wins.
that said, as long as they're freshly made, i can enjoy both.
I'd rather Domino's
My favourite is Neapolitan which I studied to Make very well thanks for Johnny Di Francesco and you. I have latrky found out though, that If you get a well made high quality Roman pizza, it can be very good too. Good thing about Roman pizza is that you can make it at home without special oven.
Try making pizza dough with Bosch machine once. I have never seen anyone every do that .
You can only find very few recipes for the Bosch and most are useless.
This lesson was most important to me for understanding the differences of folding the dough right before putting the tomato sauce on top. In particular, the use of semolino for the Napoli. In the 40 years I have been in Italy, nobody told me this trick!
It’s pizza, just say pizza and I would eat it, and I make a fare amount of pizza.
Um…. why is all the cheese only on the inside! This pizza is probably delicious… ONLY ON THE INSIDE! Spread the cheese all over more! Half of each slice is only sauce… no cheese! Yeesh!
7:25 The only Mozzarella I can by in my country (NL) is in a little plastic bag with water. They come in two sizes, 1x10cm or lots x1cm. When I make a pizza I buy the 1cm ones, cut them in 4 and place them on the pizza. Now you're telling me I should dehydrate them before?
Vincenzo, when is your pizzeria opening up? i rather the goods your cooked there then the ones with the Dots or the Hat. Yummy put me down for both
Bien belles ces pizzas.
Cher Vincenzo, une nouvelle mission de rétablissement de vérité vous attend comme vous l'avez fait sur l'origine des pâtes italiennes, cette fois-ci ce sera sur la pizza car des turcs prétendent que ce sont les turcs qui l'ont inventé, des mexicains prétendent que ce sont les mexicains qui ont inventé la pizza Magharita. La bêtise n'a vraiment aucune limite.
Vincenzo I dont know if you read all comments, but as a homecook to another homecook I have to thank you for all small details I did wrong in the past and now I deliver better results. Keep cooking italian cousine not just pizza&pasta italy is so versatile.
PS: Your burnmarks on your wrist says that you are as autenthic as it gets.
Vincenzo, you know I watch and love your videos. And I swear every time I do I learn something new. Coming into the episode I was expecting a 70% hydration dough, and BOOM! I had no idea the original spec was 60% Generally speaking I go around 65% which I find is easy to work with. I almost always do a 1-2 day poolish, and then when I make the dough I put it in the refrigerator overnight. Then I portion them into 294G balls. I love your fresh mozzarella tip! I like and make Roman style pizzas. My method differs a bit from yours, but at the end of the day it's pretty similar. I should mention, I only use Caputo 00 flour and I try to source Mutti whole peeled tomatoes for the sauce. And for the sauce, I immersion blend some fresh basil, salt, pinch of red pepper flakes, a small drizzle of EVOO into the sauce. I have a Yoder pellet smoker and I also got the pizza oven insert so I'm basically getting a wood fired pie, with pretty precise temp control. Love this episode! Excellent work as always!!
my fav pizzas : pizza with anchovies, ai frutti di mare, quatro formaggi, carrettiera. and i had a contemporary version of pizza where they use squid and squid ink with bottarga in somewhere in mondragone (i forgot which restaurant)
I think I'll vote Roman since I think it's a bit more "basic-friendly." I don't own a pro pizza oven, but the lower temperature requirements of the Roman pizza means I can get more accurate to its intention more reliably. I try to make a Neapolitan pizza in my home oven, it'll give me something that resembles it, but the crust won't be quite right.
The max temperature in my oven is 250 degrees. Is it a problem?
Love both of them❤💚🇮🇹
I love Neapolitan pizza and I eat several times a week. I need to eat more roman pizza to pick a winner.
Roman pizza looks like pancake not pizza.
Neapolitan all the way, but I also LOVE Roman style! like you, sometimes I just crave that delicious crunch… but most of the time I enjoy the soft fluffy crispiness of the Neapolitan!
thank you for the recipe Vincenzo!
Impossible to say, when I was working for Olivetti in Ivrea, they made a superb Roman style, loyally here in Copenhagen the lokal pizzeria is best to Neapolitan, and even the one with pineapple is nice if served in Honolulu.
Great video thank you Vincento. Love your work and dedication to explain us the true Italian cuisine.
I love Roman pizzas because I love thin crusts.
Hey Vincenzo 😊
I noticed that in some of your videos you cook your Pizza in Gozned ovens and in some you use the Witt Etna rotante, which do dou prefer and why? Looking myself to buy one soon.
Anyway thanks for your delicious videos!🙏 Love it!😍
OMG I hope you will delete this video and make a new one.
You used a mixing hook (used for soft cramble cakes) and not a dough hook, and you set the speed to maximum?! Are you serious?
A) this hook will break the gluten strands and not make them elastic
B) it will warm up the dough really fast
C) you will break your stand mixer…..
so many mistakes…