Kenji's Cooking Show | Neapolitan Pizza Prep

Mise en place. It's important! Here's how I set myself up for success when making Neapolitan pizza.

I recommend both the Roccbox and the Ooni Koda 16, depending on whether you want a more compact oven with multiple fuel choices (Roccbox), or a full 16-inches (Ooni Koda 16).

[jmbm]

I was watching some of the "how to" videos from a famous loud chef (with a million views on some of his videos no less). These are just so much more interesting and helpful and real. The fact that you made this video, on a particularly unsexy topic, for those of us learning is just the thing I want. It's like the opposite of all those other cooking shows and videos. I know I've commented on this sort of thing before but it's really true. Kenji thank you and keep up the great work.

[CriticalEatsJapan]

I'm loving all the pizza videos ---one of the best lockdown foods there is ;)

[thatsleepyguy]

it's pretty wild that you had to go to naples to learn what fresh moz was supposed to taste like
makes me wonder how much stuff I'm messing up by virtue of never having had the real real thing

[joshuagwynne]

Kenji 'You wanna tuck it into the the bottom so you end up with a pinch at the bottom, it kinda looks like a b...."
Me "Butthole?"
Kenji "...balloon"

[ColinNeeson]

If you’re watching in Oz and looking for a primo olive oil, Mount Zero from Victoria is killer. St Joseph from South Aus is also brilliant.

[SandraudigaVali]

mise en place is something that is often neglected in cooking shows/youtube videos, happy to see a video like this

[InstantClassic]

Kenji on a legendary run of uploads right now

[forest-ghost]

Yes!!! Thank you Kenji! Making your NYC style pizza tomorrow night. Made the sauce and dough today. Next weekend we will try out this Neapolitan recipe. Hoping for a wood fire oven for my birthday in august now too. Love these videos, thank you again!

[esalenchik]

I’m loving this pizza series. Thanks...

[RobertMaxRees]

Watching Kenji enjoy Sierra Nevada Beer and California Olive Ranch makes me giggle - both are made very close to me in NorCal. Gives me some pride.

[mechanicalmonk]

Arghhh you got my again. Truly the timeline in the Kenji Cooking Universe is wobbly wobbly.

[cinemaocd]

I've been using your dough recipe since this video came out, once a week for pizza night. It works the best of any I've tried. I live in Minnesota so I like to give my dough a boost in the proofing setting in the oven since it's not as warm in our house. I make my dough by hand these days rather than the food processor, just because it takes about the same amount of time as cleaning the FP and I kind of enjoy kneading. Also, it may not be authentic, but King Arthur does a OO type pizza flour now that is terrific.

[Thefastlane]

As a first generation Italian, this guy is very knowledgeable 💥

[sundawg]

Kenji... I wish I was quarantining with your famjam. Enjoying all the nice food and pizza.

[suwpoqzwn]

Thank you for all these videos Kenji. I love them.

[vanshrai]

I used the same measurement from the recipe from the link provided in the desc. I had some leftover bread flour (about a cup), I used that and rest regular all purpose flour. Omg I have never had a better pizza anywhere, I almost cried cuz how good it was.

[seanlewis]

Hey, Kenji. Thank you so much for the videos. I look forward to these so much. I apologize if this has been mentioned on another video but I'm curious about the kitchen helper stool you have - I can't seem to find it online. We'd like to get one for our little guy but don't love the ones we've seen so far.

[luke]

0:28 I just purchased the Bianco DiNapoli whole peeled tomatoes and they are in juice, not puree. Given that fact, I'm guessing that the recommendation would be draining before blending for his preferred brand. Feel free to correct me, Kenji.

[josephgrasser]

I've noticed that you have an affinity for New York and Neapolitan style pizzas. Even in your cookbook, "The Food Lab", there's nary a mention of any other styles. I would love to see you explore the truly rich world of pizzas; from the deep dish in Chicago, to the weird stuff in St Louis, to that found across Italy - there's a lot of potential there/here!

Love the videos. Keep'em coming!

[deadfrg]

You are, after all, the Luciano Pavarotti of your homemade pizza party.