HOME OVEN NEAPOLITAN (NeapolitanISH) PIZZA

Guys, I didn't know Neapolitan pizza like this was possible in a home oven. And let's be real this is not the most traditional Neapolitan, but it's pretty damn close and if you're a fan of this style, but don't have a pizza oven, you're gonna want this technique in your toolbox. No mods to the home oven necessary. Let's do this!

🔪MY GEAR

RECIPE
- Recipe makes 4 pizzas, but you'll have some leftover sauce which i recommend freezing for next time.

DOUGH:
• 450g or 1 3/4-2 C water (78F/25C)
• 8g or 2 rounded teas instant yeast
• 640g or 5 1/8C AP flour (11.7% protein)
• 18g or 3tsp salt

SAUCE + TOPPINGS:
• 1 28oz can of whole peeled tomators
• 7g or 1 1/4 tsp salt
• nice fresh mozzerella in water (about 16oz for 4 pizzas)
• ap flour for dusting
• semolina to prevent stickage
• flakey salt
• fresh picked basil
• olive oil
• 2 pizza peels recommended

Measure water, yeast, flour, and salt into medium bowl. Stir to combine. When dough pulls together into a shaggy ball, mix for 1-2 mins with a wet hand, pinching the dough as you turn the bowl. Cover bowl and let sit at room temp for 30 mins.

After 30 mins, proceed with strength building folds as shown in the video (4-5 times) then round the dough into more of a ball with a slap and fold method as shown in video ( about 5-7 slap and folds). Cover and let sit at room temperature for another 30 mins.

After that 30 mins, divide dough into 4 equal pieces. Fold & roll each into smooth taught balls with a closed seam at the bottom as shown in video at 2:57. Add each ball to a well-oiled bowl, cover and refrigerate to ferment for 12 hours to 3 days (3 days preferred).

When ready to bake, allow dough to come to room temp (for about an hour).

FOR THE SAUCE:
Combine tomatoes and salt in a high sided container and chop with immersion blender to break down tomatoes (or pulse in food processor). Stop before they're purred. They should still have some texture.

FOR GAS OVENS WITH HEATING ELEMENT AT THE BOTTOM (preferred cooking method):
- Place pizza stone on the bottom of the oven (be sure not to cover the holes) and place 1 oven rack at the highest position in the oven, about 6" below the broiler. Preheat fat 550 or 30 minutes.

TO BUILD PIZZA:
Place dough ball on floured surface. Fust top of ball with flour. Flip and dust again. Use fingertips and back of hand to form the dough into a flat round that's thin in the center, leaving about a 1" border of crust around the edges. When the dough reaches 8-9" round, finish shaping by pulling and stretching as shown at 7:29. Finished dough should be about 12" round.

Flour peel with semolina, then place shaped dough on peel to begin building pizza if using the gas oven. If using the stove top cast iron method, see below. Spoon light layer of tomato sauce onto the dough, making sure not get sauce on the outside borders of the crust.

Add several chunks of fresh mozzarella (about 9) and 12-15 leaves of basin, followed by a nice drizzle of olive oil and generous pinch of flakey salt.

Jiggle the pizza peel to be sure the dough isn't stuck before loading the pizza onto pizza stone on the bottom of the oven (sprinkled with semolina). As soon as pizza is loaded, turn off the heat and turn on the broiler on high. After 4-5 min, check the bottom of your pizza. It should be browning and well set up. Transfer pizza from the stone to top oven rack about 6" below broiler. Keep an eye on the pizza and rotate after about 30 seconds. After about 1 minute of cooking, pizza should be nicely charred and ready to eat!

FOR ELECTRIC OVENS (or ovens without heating element on the bottom):
- Preheat large cast iron on stove top over high, add semolina to the bottom of the pan, add shaped dough to the pan and build pizza. After 2-3 minutes or when bottom of pizza is browned, place pan under the broiler on high for 45 seconds to a minute.

#neapolitanpizza #homeovenneapolitan #neapolitanpizzarecipe #neapolitanish

CHAPTERS:
0:00 Intro
0:23 Dough Mixing/Proofing/Strength Building
2:16 Balling up the dough
3:41 Making the sauce + toppings
4:52 Prepping oven
6:01 Building and baking

MUSIC:

**DISCLAIMER: Some links in description may be affiliate links. If you buy products using these links I'll receive a commission at no cost to you. All links are to products that I use or recommend.

[JabbaMD]

This is honestly my new favorite cooking channel. So much detail in everything

[bigtimestearn]

My new favorite cooking guy. I appreciate how he makes these recipes a few times and doesn't just film his first try and post it with not so great results.

[ianmoore]

This is it. You’ve reached the final boss of pizza tutorials. You don’t need to search anymore. This is no joke. If you’ve ever been to a craft pizza restaurant and thought “this is the best pizza I’ve ever had”, then this is that pizza. I made this verbatim. Every gram, every stretch, every turn was mimicked perfectly. I even ate a pickle. If you do as I did and make this, it will change you. Your spouse will sit up in her seat with that look in her eyes. Your friends will treat you differently. You’ll strut around your house like Conor McGregor.
Bri, thank you for ending my exhausting and defeating search...

[Claudia_Santangelo]

This is amazing ! I'm from Napoli and when I'm not with family that has proper oven over here in the US this is a wonderful way to create the next best thing in my own home oven. Brilliant! Thank you for sharing this.

[h.]

I made this pizza and it was really amazing. All the recipes I’ve tried from this channel have been great. At this point I just trust that anything you post is going to be really good, you obviously put a lot of work and testing into every recipe. Thank you so much Brian!

[porlscoins]

Great video as always Bri. Criminally underrated channel. The effort and quality you put into your work is outstanding.

[joshcochranDGM]

I have to give you props on being the most underrated cooking channel on YouTube. Every video is professional and informative. Thank you, keep up the good work and may the algorithm be with you.

[mrtech]

All I can say is you're the best bread/pizza baking channel.

[ExterminatorElite]

Okay, so I have a confession: when I first tried this recipe, I thought I was going to lose my mind. You made it look so amazingly simple and easy, and I just had this sad, shaggy, sloppy, sticky mess that had no hope of ever coming together, no matter how hard I worked and kneaded it, no matter if I added flour or water or oil. I was totally stumped, at my wit's end, but after a lot of perseverance, I had a stunning realization: I was perfectly clueless about handling dough properly, but if I had just chilled out and trusted the recipe and trusted that the gluten would do its thing given time, it'd work out on its own, without my intervention. And indeed, it ultimately did work out! After a night's rest in the fridge, the gluten was well-developed, I cooked my pizzas with the cast iron skillet and broiler method, and they were truly something special that impressed everybody, even in spite of all my mistakes along the way. I'm giving this recipe another go, knowing a little bit more now about handling dough with light, quick and easy movements, and just committing to the techniques here in this video, and it's obvious now that this really is as easy as it looks in the video. Truly, thank you for making this video and putting in the time and effort and research.

[opheliedesgroseilliers]

Thank you so much (again). I understand this recipe was designed for home oven but I baked it to perfection on my barbecue: I cranked it to 800 degrees, I put my pizza stone in an old cookie tray and preheated it for 30 minutes. 12 minutes and it was perfect.

[michaelbrauer]

My dude, I have made at least 2 of your recipes with STELLAR results. Thank you for making our home that much better! You are awesome, so keep doing what you are doing!!

[josh_viegas]

I genuinely appreciate Brian's channel. I cook all the time and try many channels on yt. Most channels have lack luster recipes. From a nyr who loves Italian and grew up family wise and locally, his recipes are so yummy, well articulated and I totally relate to his quirkyness and funny personality. Bri you kick ass! Thank you for passing on your Yoda skillsv❤

[Opusss]

You performed the cardinal sin of not trying your creation on camera! Bad Bri! Looks legit though man keep it coming.

[musicvideos]

DUDE. I’ve been around pizza for 5+ years now and like to think I make really good Neapolitan pizza. You are easily the best pizza chef on YouTube who makes easy, readily accessible videos. People who are starting out are going to have a much easier time hearing instructions from you

[whatsgood]

the best cooking channel on youtube by a mile. keep it up!

[landogriffin]

Hey man! One thing I picked up doing Neapolitan style in the home oven is to parbake the dough with just the sauce on it for a few minutes. Then pull it out, throw your cheese on and then back into the oven for a bit and THEN broil. You'll end up with a little less soupy (your pie WAS NOT soupy but that's the best adjective I could think of) top as a result.

I'm really excited to try your technique of putting the stone right on the oven bottom too!

[krazy.]

last time i saw your bread video, and so i incorporate your dough mixing techniques you showed there to my pizza dough i was just preparing and it was the best pizza dough i ever made in my life, really fluffy. thanks for great content.

[yanny]

This pizza comes out so good. I’ve been doing it for months and it is our standard Sunday night dinner. Thanks Brian

[paulroberts]

Tried this last night and it was amazing. Thank you for your dedication to turning out the best possible recipes and instructions! If you haven’t tried this one, do it now! Thank you!

[paulasimson]

I can't believe how good this content is. You really know what you're doing and you're such a good teacher.