Neapolitan Pizza at home

00:00 The history of pizza & the science behind it
08:16 How to make a Neapolitan Pizza in your home oven

The pizza steel

Pizza Steel from € 65 to € 55
Baker Bundle from € 98 to € 88

Amazing Neapolitan pizza and a low temperature home oven are two things that don’t belong together. Traditional Neapolitan pizzas are originally baked with high temperatures in a wood fired oven. At least that’s what we thought, but if we use the right techniques, a pizza steel and the pizza dough recipe developed by Italian immigrants in the early 1900s, we get something that comes pretty damn close!

How to make New York pizza dough
As with making any pizza, you will need good flour. This recipe is based on leaving the dough to rise overnight in the fridge, so a strong flour is essential. The New York pizza is baked at 250°C (482°F) - 300°C (572°F), a relatively low temperature range compared to those used for Neapolitan pizza. Because of the low temperatures, we do not need type 00 flour. 00 flour is known for its resistance to browning, which is necessary when baking at very high temperatures, but at lower temperatures a dough made with 00 flour will not brown quickly enough. Any high gluten flour, such as type 0 or bread flour, can be used. Plan ahead for 24-72 hours proofing time.

Ingredients
100% high gluten flour
62 % water
2 % salt
0,25% instant dry yeast
1 % sugar
3 % extra virgin olive oil

Hand kneading
Start by pouring all the water into a bowl. Add the salt, sugar, and yeast, and stir to dissolve. Then, gradually add the flour to your bowl, stirring continuously. As soon as all the flour has been absorbed, begin the first kneading for about 2 minutes. When no dry bits are left, you can add the oil and proceed with the second kneading for about 2 minutes. The dough will still be a bit rough after kneading. Let the dough rest for one hour, then use the fold-and-slap technique; this helps the dough become stronger, which is necessary for the long proofing it will undergo.

Machine mixing
Add all the flour and yeast to the mixing bowl, set the machine to its lowest speed and add about half of the water. Let this knead for a couple of minutes and as soon as the water has been fully absorbed gradually add more water. When about 80% of the water has been added, add salt. Gradually add the rest of the water. Once all the water is incorporated, add the oil and knead for another 2 minutes. The entire kneading process will take about 15 minutes.
Take the dough out of the mixing bowl and give it a few folds and slaps, cover and let it rest for 15 minutes. When this time is up, do another few folds and slaps. This helps the dough become stronger, which is necessary for the long proofing it will undergo.
Cold fermenting & proofing
Most home cooks find it easier to leave the dough for bulk fermentation at this point, making dough balls just a few hours before they want to bake
If you want to stick to how restaurants make their pizzas, you’ll make dough balls before cold fermenting them.

This is how:
Leave the dough to sit at room temperature for 1 hour and then shape the dough into pizza balls. Put the balls into individual lightly greased small containers or into a dough tray. Put the dough container in the refrigerator at 4 to 7°C (39 to 45°F). You can keep the dough in the refrigerator for anywhere from 24 to 72 hours. After taking the dough out of the refrigerator, allow the dough to warm up to room temperature for 2-4 hours. Now it's time to top the dough with your favourite toppings and bake the pizza at a temperature of 250°C (482°F) to 300°C (572°F).

Tips
If you have a pizza steel, heat it up for 30 minutes at the maximum temperature your conventional oven can reach. Then start baking. This way you get a crispy pizza base.

Credits
Video: Loes Korten
Animation: Ayoub Aghbalou
Italian Voice Actor: Giorgio Gasco
Music: Cas van Son & Rowan Hendrix

Concept, Script & Research: Pieter Städler
Caption & Research: Safia Abali
Research: Mr. Moltisanti

[ss_GOAT]

I think this is the best channel in whole YouTube. I can not think of anyone who teaches things better than you do.

[darhk]

I've been researching pizza making at home the last couple of weeks and I can confidently say that this is hands down the BEST resource I've come across. You have single-handedly made me a decent pizza baker. Thank you.

[sherin]

Thank you! Thank you! I made pizza by your method and it came out extremely well. Day 1: Puffed dough with dark spots on the edge, slight leopard spots on the bottom, crispy and chewy, and the taste was fantastic. Day 2: I made two adjustments: 1/placed rack and stone in middle of oven to allow slightly more cooking time on the first bake; 2/for the 4-hour rise, put the covered dough in the microwave (small space) next to a cup of boiled water (did NOT turn on the microwave). The proofing result was awesome; perfect Neapolitan crust edge!

[유밥-kj]

Hi, I wanted to let you know that I owe you my happiness. I tried so many different pizza dough recipes, and yours is just so, so good. Simple, to the point, gives me everything I could ever want in a pizza crust. I have made it many times, and every time it comes out consistently good. I'm so, so happy. Thank you so much.

[guitarsb]

I'm a pizza nerd and this is definitely the best explanation for making pizza at home I've seen .

[nicosgeo]

The most informative clip, dealing with electric oven pizza making. I am also adding a stone on top of a heavy steel. Prebaking lowers the temperature on the steel, leaving the bottom pale. The stone on top of the steel will hold high temp better for the second stage. This configuration needs more heating time.

[seckinabbas]

Dude! I know understand the real life difference between ordinary and extraordinary pizza! New York style dough really transformed my pizzas that bake at home. Thank you very very much! I'll definitely buy your pizza oven when I have the chance.

[dustee]

This will actually help so many people make better pizza in their kitchen oven.

[jklphoto]

Absolutely spot-on. I bought a 1/2" steel that covers my entire oven rack. Best $ I ever spent! Wish I had these tips when I started my pizza journey three years ago. Thanks for ALL your videos Peter!

[Dreyno]

This is something I did a lot of experimentation on years ago. The method I found worked best was a combination of a pre-heated cast iron skillet on the cooker and a hot broiler. Make your base, throw it on the skillet (you can throw some rough semolina or corn meal on the skillet of you’re worried about sticking but it’s probably unnecessary) and top quickly. When the crust bubbles up (probably less than one minute), transfer under the broiler and finish for a couple of minutes until the leopard spots appear. You don’t need New York style dough or double baking. It looks and tastes incredible.

[rew]

Great to see you back! Still love your Pizza dough calc

[tomchernota]

I'm new to pizza craziness..so many problems and obsticles, even more unanswered questions..
The most analytical video so far, very very HELPFUL.
THANKs.

[kvasios]

The best period. You are a genius man. This double bake solution perfection.

[rainerer]

Hi, just made the pizza exactly how you did it in your video. It‘s really a gamechanger. Never thought, that I could bake such a pizza in my home oven. Thank you very much!

[slang]

Champion stuff as usual. I do a variation when I have no baking steel which is to pan fry the pizza to sort the bottom then finish under the oven grill. A thin pan works good as it doesn’t hold to much heat and cause the bottom to overcook while the top is getting the grill treatment

[BerserkerGuts_]

Buying a firewood pizza oven has been a game changer. I literally was dealing with this issue, where my pizzas were coming out as complete failures in conventional ovens. It would take 20 minutes for the pizza to bake in a regular oven, firewood cooks it in literally 2 minutes and it tastes amazing.

[vivekteega]

Thank you! I recently bought 3/4" mild steel slab, but didn't realize the dough recipe should also change according for a home oven. Will try this and post the results ✌🏾

[durial]

When cooking small pizzas in my home oven I was concerned that I had such a large crust and only a couple bites with ingredients per slice. But seeing that yours comes out with the same proportions makes me feel better.

[heartofgoldust]

Wow this is awesome and now I want to build an outdoor pizza oven! Thank you for all of your inspiring pizza videos! I trust no one else but you with my pizza process now!

[leafster]

in america most commercial orientated flour bags (25-50lbs bags being ap or bread flour) have malt added for better browning.
a lot of ovens preheat from the bottom so u can preheat the steel at a low rack. i tried the lowest rack and it literally incinerated my dough black instantly, so probably not the lowest. u can transfer the steel up to the boiler holding the steel on the grates (holding the steel directly will melt or heat through whatever ur using). preheat ur broiler to hottest 2-10 minutes depending, then i like to throw in just a little water for some steam when i put in the pizza to aid in the crust rise. not too much water or else it wont brown in time when the toppings and sauce are cooked