How to make Neapolitan Pizza Dough

#shorts #pizza #neapolitanpizza

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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!).

[devangoad]

This was beautiful! Your excitement in the first second is contagious

[ivikivi]

600g water
30g salt
100g + 900g flour 00
1g yeast

[mako]

Thank you! This is how the authentic pizza is made. Beauty of craftsmanship. You might think this strange, but I was raised on pasta and pizza because my mother's native city is a friendship city of Emilia-Romagna. Thanks to my mother, I love Italian cuisine.

[danielquijano]

This is like the perfect video for any level cooks. I also feel theres an avoid truth in dough making when it comes to hydration and is the effect of environmental humidity, cause let me tell you my friend that if I where to make a 70% hydration dough at my current 80-90% tropical humidity town that would turn into soup 😂

[viatori]

I'm using this recipe since years now!!! Always a success!

[Jonas-ejid]

MAMA MIA!!! Almost jumpscared me by putting the pizza in the oven without the cheese

[alex]

Great work! What was the name of the pizza? Love the raw mozzarella idea I am going to try it

[kimdemby]

The most important tip I have learned from your pizza dough is to stop using so much yeast. I love watching you make pizza and I hope you make more video’s.

[paulwilliams]

I dont eat any other pizza than Italian made. There is no comparison.

[darkhoogan]

Interesting that you did the second fermentation at 16-18 degrees when it is traditionally done at 23 degrees. Any reason for the lower temperature?

[shakezilla]

Thank you for including the fine details as captions!

[NightSkywalker]

Beautiful pizza. I could cry. The cheese looks spectacular.

[catspyjamass]

So the first 2hr proof is the entire batch in one bowl. Then divide into small balls and proof another 24hrs at 17deg?

[raffieb]

On the other video you put the yeast first, then the salt after the dough comes together, so I guess both methods work?

[jkg]

Lmao all these Joshua fanboys crying in the comments. As far as the mozzarella is concerned, you don't tear it if you are adding before baking, but if you are adding after then you can. It's about keeping the integrity of the cheese and not letting it form lumps, it won't spread all over the place haphazardly/non-uniformly if you tear and add after, but will do so if you do it before. Uniformly sliced cheese (mozzarella) is better for baking uniformly, it's basic physics. As for the oil he added it before AND after, not Just after. The key here is getting the aroma and flavor into the pizza during the baking. Adding it after is just a garnish you can do it if you want more olive oil flavor (esp if it is a good quality olive oil), but doing Only so will give you much less flavor and aroma.
Also, it's a La Regina Neapolitana, you can basically add what you want later (meaning what is acceptable not something random like chicken), unlike a classic Margherita.

I don't understand why people find so difficult to respect somebody's culture. If you claim something is "authentic" then mean it. If not, then nobody cares, do what you want just don't go so far as to call it authentic (or the original name).
Italian food is beautiful as it is. Just enjoy and let it be yeah?

[joshuamcnames]

Literally just watched a video of this man roasting Joshua Weissman for ripping the mozzarella. 🤣🤣🤣

[asl]

Thank you, as I got so confused during the video judging Joshua Weissmann's pizza Napolitana😅

[IGIMaster]

Salt before yeast?? But this will increase the yeast a lot and the dough takes a long time to rest
But seems 24h is enough

[josephposton]

How many, and what is the weight of the dough balls does this recipe make?

[sideswpe]

What are the differences between margherita and la regina?