A Complete Guide To Making Neapolitan Pizza from Scratch

00:00 - Intro
00:48- Sauce
05:15- Dough
09:16 - Mozzarella
13:39 - Herb oil
15:01 - Pizza

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Music Credits:

Video Credits
Creator and Host - Mike G
Co-Editor - Christopher Pressler

[vitoiacopelli]

Thank you so much my friend for mention me in your video
Amazing video like always

[arecoveringlife]

I’m 62 and have been cooking and baking solo since the age of 14. I’m learning so many new things from you. I wish you would have been around when I was young! You’re amazing! Thank you!

[jasonnickel]

It is called "Manitoba flour" because it is flour made from a specific type of wheat that originated in Manitoba Canada. It was shown to be superior to most flours (due to the common wheat variety) and is why it is considered a premium flour in Italy. In Manitoba we just call it "flour".

[andreqf]

Can we take a moment to appreciate the true legends that make this all process work? microbes.. bacteria and fungus and their fermentation. What is waste for them, is gold for us. it is fascinating. We can make bread wine beer and cheese, they pretty much carry the food industry by themselves. microbes are so cool.

[FocusMrbjarke]

I admire all the effort you go through just to make a pizza.

[bwler]

Hi Mike, just wanted to share that the way I learned to can was that you don’t actually want to tighten the bands too much- you want the processing part to allow the oxygen in the headspace to bubble out of the lid, meaning there shouldn’t be a tight seal- then the contents suck the lid down onto the jar as they cool, creating the seal. I usually just go a little less than finger tight- just keeping the band screwed on enough that it keeps the lid in place so the rubber part of the lid is securely touching the rim of the jar

[bryanramey]

My kids cant eat fast food pizza ever since I bought a backyard pizza oven. This hobby really brings the family together. It took me 18 months to master the art of pizza making. If Ai ever takes my job, I will open up a Pizza food truck business.

[lilpanda]

I didn't know that making your own cheese at home isn't THAT complicated, I thought I would have to have a whole lab at home but now I might try it myself! Thanks! Pizza is looking breathtaking!

[dby]

Episodes about "from scratch" concept are the best! getting down to the details make your channel unique and good. thanks

[michaelolson]

I appreciate the tip on the 00 flour and the bread flower. I'll be trying that on my next pizza. Thanks!

[Blackeyedangel]

Just tried this for my third session in my Koda 16. This dough is fantastic. I'd like to up it to 70% hydration next time, but for anyone wondering about the instructions, as it's not clear in a few areas, you put the dough ball in the big container and let it ferment for several hours on your counter. Not in the fridge. The individual dough balls will go in your fridge overnight, but you should pull them out 30-45 min before making the pizzas. the dough will stretch really well after getting to room temp.
this recipe ROCKS though. I made 10 pizzas for a party and all of them were fantastic.

[ManyHobbys]

I've taken tips from your earlier videos. To top use Calabrian pepper oil. Game changer. I also use my pellet grill to smoke and then turn up high heat to cook. No wood pizza oven required. But my pellet grill gets up to 700-800 degf unlike most.

[TheTwistdeadKUNG]

From a guy who’ve made tens of thousands of them, You did a great job man. Thats a beautiful pizza, cheers

[marcs]

Instead of '00' tipo flour, I like to use extra fine Japanese bread flour. Which has the high protein percentage of bread flour but the dough still comes out extremely smooth and supple cause of the Japanese flour. Side note: I have not tried '00' flour so I'm not sure about the differences but I think Japanese flour is a nice substitute

[Jimmy-sbfc]

Pro tip: Dehydrate the tomato skins and grind them in a food processor to make a tasty tomato powder.

[soundforce_nicolas]

I learnt this week from Massimo Nocerino also on youtube, that if you avoid flour on the peel you can really avoid any burnt spots on the bottom of the crust. Also after he strechtes the dough, he gives it a few slaps to remove the flour from the base. Also cleaning the table between stretching and topping the pizza. At 450/500 deg, it's super easy to get burnt bottom. It "should" be charred not burnt. I also had less burnt spot with semolina to stretch instead of 00. I am doing this for 10 years and I am still learning every week :)

[natea.]

Great video, but important to note for anyone coming here for their first foray into making pizza, pizza sauce is almost never cooked before going on the pie, especially Neapolitan pizza sauce. You can do that if you like a thicker or more concentrated sauce, but it's not necessary

[pierre-paulturgeon]

I knew Vito and that he was great. But this video about pizza making beats any other I've seen on Youtube and given I already own a Ooni multifuel pizza oven, this video will definitely allow me to raise my game. Than you both for this.

[smokingtarheel]

Your cooks are simply the best on Youtube. It helped to spend time with the great Vito! Great work. Why watch Netflix when I can learn to be a pro home cook.

[KatMa]

You do not tighten those jars down like that. They need to be loose enough just finger tight. So that the air can escape while they are cooking. They will seal them selves. They’re not being sealed because you’re screwing those lids on tightly. They’re being sealed as the heat leaves the jar and then the cool air hits them afterward which causes them to tighten down. If you tighten them too much question they are not able to have an escape route and you can often get buckled lids. Or explosions.