I Made The Best Margherita Pizza At Home (7 step easy-to-follow pizza dough recipe - 100% worth it)

Making pizza is both an art and a science. In this video we show how to follow the True Neapolitan Pizza Regulation guide. The results? Judge for yourself!

[kierantaylor]

Really interesting video, like you I normally start my pizza with a poolish (I really like Vito's 'next level' poolish recipe). I am intrigued by how little yeast is in the recipe. Can you cold ferment overnight and it still be classed as a true Neapolitan pizza as per the guidelines? I was also wondering about your cheese, do you prep it a long time in advance to get rid of some of the moisture?
Great video, shame you hardly got any of your own pizza though!

[baldoldman]

The book you reference 'The Neapolitan Pizza' can be purchased from Kitchen Arts & Letters from NYC or AbeBooks from Italy (I think...). If you search for it on Amazon be prepared for some sticker shock. I ordered it from Kitchen Arts & Letters mainly because of the negative reviews I read regarding AbeBooks. I paid a bit more for it but figured it was worth the cost as the seller is in the U.S.

[nathanming]

That is a lot of hard work. I need a better mixer then the kitchen aid to make a larger amount of dough

[davideo.]

Great video, Paul and super interesting! I'm experimenting myself with different types of pizza recipes. I'm going to try to follow the disciplinare next time I'll make pizza. What kind of flour did you use in this recipe?

[dirkdiggler]

Why would you use less yeast with more flour?? That's certainly a new one to me.

[TheReverb]

Hello; actually is not possible to make pizza "at home" I mean; with the normal home oven; as you shows here...you have more than 400ºC there. A pizza with more than 90 seconds into an oven never will be a pizza with the nice cornicione; soft and with the right hydration.

[luigiterlizzi]

That is not a Margherita, that is a filetto, and it's a little bit burned.