The Next Level Neapolitan Pizza Dough – Bruno Albouze

I am thrilled to present to you the next level of pizza dough - the foundation of a classic Neapolitan pizza that has stolen the hearts and palates of food enthusiasts worldwide. Picture this: a light and airy crust, topped with a flavorful tomato sauce, gooey fresh mozzarella, and aromatic basil leaves. This iconic Italian dish is a true masterpiece in the world of culinary delights. In this exclusive video, we will delve into the art of creating the perfect Neapolitan pizza dough, drawing inspiration from the legendary pizza chef, Johnny di Francesco, a friend of Vincenzo's Plate Youtube Channel. Join me on this culinary journey and get ready to savor every bite of this Italian classic. Buon appetito!

#food #pizza #italy #recipe #

[ChefJeanPierre]

Once again, the master delivers a masterpiece! 👏👍

[FuchsiaFire]

Just the coordination here deserves a medal.

[joshuaperry]

Congratulations on 1M subscribers, Chef.

[FuchsiaFire]

Love the high standards of your work in every single area. The achievements here are through the roof the sky and into the stars.

[LeDrapeauBlanc]

Amazing job, a world class recipe! Thank you chef!

[nutella]

Definitely gonna try this . Also thank you for including the ingredients

[paulhaskell]

Brilliant, as usual. Another outstanding lesson from the master. Merci!

[Nosceteipsum]

I'm already betting Vincenzo will react to this video lol. The result was impressive, mate!

[junklemon]

What a lovely pizza dough recipe and method, thank you!! Absolutely fool proof

[NS-pycw]

Excellent chef!!! I have also discovered Joey di Francesco at Vincenzos Plate! I make the same pizza dough, and it is great🎉

[ethancardinal]

Your LOGO kicks ass❤. The pizza looked top shell 😍

[FredericHaemmerlin]

Magnifique technique de boulange comme toujours… bravo 🎉

[emilybh]

I like the recipe because it looks not only delicious but seems to use little flour which means less to gunk up and slow down your GI tract. Also, I like the idea of adding a sparing amount of cheese after the baking. The gigantic amounts of rolls and bread and the fat (including too much meat and dairy) explains why the majority of Americans are so morbidly obese and Italians and the French are mostly thin people.

[nargizabdulrahimova]

It's always pleasure to watch your videos, chef ❤❤❤

[szk]

Yep, this is a standard neapolitan pizza dough. I've been making it for the last three years. The recipe has been online for years. However, most people don't make these pizzas when they hear the dough needs to rest a minimum of 24 hours. The reality is you only need to think ahead and forget the dough. It takes 7 minutes top to make the dough with a standmixer. I recently got a Ooni Koda 16 oven so my pizzas are now perfect.

[MerdaPura]

Ratatouille pizza is definitely something I havent seen before

[sbachsm]

A dinner invitation would be greatly appreciated! Just kidding Chef Albouze, your dishes always look delicious!! Thank you for sharing.

[EspKamui]

I'm curious, how do you bake the frozen ones? Do you put them frozen in the oven or let them defrost first?

[gerdsfargen]

"Shape into tight balls. Skin side up"

🤔 Good advice 😂

[CoolJay]

Perfectly executed. I especially appreciate the tip of freezing after par-baking. There are too many flawed pizza making recipes out there, this one is flawless.