NEAPOLITAN STYLE PIZZA (Using the Ooni Pro Pizza Oven)

🔪MY GEAR:

DOUGH:
▪450g or just under 2c cool water (about 73F/23C)
▪About half of 1/4tsp instant yeast (aka 1/8 tsp)
▪665g or 5 1/3c Caputo 00 soft wheat flour
▪18g or 3tsp salt

Add yeast to cool water then add in flour and salt and stir to combine with a sturdy spoon. Once just combined, continue mixing with a wet hand using a pinching a squeezing motion until well mixed. Cover and allow to sit at room temp for 30 min.

Conduct a strength building fold as shown @2:08. Cover and let sit at room temp for another 30 min. Repeat strength building fold. Cover again and allow to ferment at room temp for 12 hours. Divide into 4 275g pieces. Shape balls as shown @3:45 then place balls into oiled bowls with lids and place in refrigerator for 2 hours-5 days.

Remove dough from fridge 3 hours before you're ready to pizza to allow to come to room temperature.

Flip dough ball onto floured work surface and flour top of dough. Press out dough, shape, and stretch as shown @7:30 into about a 12"/30cm round. Place dough onto pizza peel sprinkled with plenty of semolina to keep from sticking.

Sauce using about 1/4c or 60-70g, leaving 1 inch unsauced around the perimeter. Place small chunks of fresh mozz evenly around pizza followed by basil, olive oil, and sprinkle of flakey salt.

Place into a well preheated pizza oven. Rotate every 15-20 seconds or so until cheese is just melted and crust is beginning to char.

SAUCE:
▪1 28oz can (790g) crushed tomatoes (i like Bianco DiNapoli)
▪7g or 1 1/4tsp salt

Add salt to tomatoes and pulse with immersion blender until broken down but still coarse.

OTHER TOPPINGS:
▪Buff Milk Mozzerella (i'm using buf brand Bocconcini shape made for pizza)
▪Fresh Basil
▪Sprinkle of flaky salt

#neapolitanpizza #neapolitanstylepizza #oonipro

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[brian_]

I’ve watched 100’s of Neapolitan pizza videos and this is hands down one of the best all encompassing videos out there. Well done!

[tanveersheikh]

"stretch and fold" is the best thing i have learned from you. it completely changed by bread game thanks :)

[proth]

The strength building, the slap and fold, the tuck and roll has changed my life. I have made so many of your recipes ( they all turn out amazing btw)and using your techniques, I feel like I can do anything. Bread is no longer a mystery. Thank you, thank you, thank you!

[andygriffithstk]

I've tried lots of different recepies for neopolitan dough over the past few years, and this has come out by far the best. I was worried that it wasn't showing much signs of life during the prooving stage, but as soon as it hit the oven it puffed up and just the right amount of spotting. Just shows i guess that keeping it simple is sometimes the best, other doughs might have a slightly deeper taste, but are hard to handle, where this one gives very good stretch and slides off the peel!

[eddiegary]

Nice vids. He delivers the info quickly without any amateurish attempts at humor and professionally edited. The ads are the only drawback but easy to ff through.

[matthewlee]

Made this dough tonight in my ooni. Can’t recommend it enough. Light and airy inside, perfectly crisp outside. Love how I can hold in fridge for several days too!

[fhddh]

As someone who has been making pizzas for a long time, many of which came out terrible until I got the gist of it, I wish I could have seen a video as detailed and on point as yours to save me so many failed attempts. Congrats!

[NativeAngelino]

So I’ve had an Ooni for a year now and researched many videos and recipes and never reached what I was expecting in a classic style pizza. Followed yours exactly, even the same can of tomatoes and buffalo mozz and I’m beyond satisfied. You’re recipe and techniques are very helpful and spot on. Bravo 👏🏽 thank you!

[JawsXXIV]

I'll never ever get tired of videos about Pizza!

[santiagoperalta]

Bri is definitely THE goat when it comes to pizza, and bread. Also one of the best out there doing voiceovers

[Grayald]

Finally. I've been making pizzas at home for years and we have pretty much given up on hand tossed style pizza because no matter whose recipe we tried, what new knowledge we gained, how much experience we gained, or what techniques we tried, they never came out good. This recipe was finally the breakthrough. We don't have a pizza oven, but even a home oven at 550f with a well heated Stone produces a good pizza. Such an easy dough to make, too. Long rise and strength building fold > than kneading.

[elifbayram]

This recipe is the best pizza dough recipe I did. And I tried a lot of different recipes. I don’t have a pizza oven or stone so I heated up my cast iron skillet and build the pizzas in it. It was amazing. Thank you!!!

[jorgeandrescoppiano]

Looks beauuuutiful! 😍🍕

Maan, the oven is 70% of the pizza result. I want an Ooni Koda 16.

Over your fermentation technique:
Bulk fermentation: 12hrs room temp (overnight)
Individual fermentation: 3 hrs (2 hrs to 5 days) in the fridge

For direct method like you did, Italian Pizzaiolos usually do,
Bulk fermentation: 0.5 to 1 hour at room temp
Individual fermentation: 2-4 hrs at room temp

I think you really like a developed wheat taste 👌🏼

And gotta say...That’s some beautiful stretching! 😍👏🏼👏🏼👏🏼

[Arkay]

Tried this dough, worked out really well, definately recommend trying it. Thanks Brian! Tip I found, using a wooden mixing and for rising (not overnight proofing, for that I have proofing containers), for me, works so much better than metal. I believe it is because the wood holds the moisture but I'm not sure.

[dalkapur]

Thank you so much. I am pretty sure it was the strength building that turned my no knead dough from simply meh to superb. I followed the recipe and techniques implicitly and it worked perfectly. HOWEVER, there are two fixable issues with it. The first is that this is a high hydration (68%), so the dough is very sloppy and I didn't dare stretch it using the slap technique. A very gentle wheel turn sufficed. The second is that the high hydration probably contributes to the scorching of the pizza at normal oven temps, so the choice is to reduce the hydration or reduce the oven temp a little. I will experiment next time with reducing the hydration. Thanks again.

[MrAllurePlumbing]

Tried this recipe after making the dough Sunday. Used just two of the portions and so looking forward to waiting the full 5 days. I decided to try this before knowing about the one hour pizza dough.

I put the stone in the bottom of a standard electric oven at 550°f. After I got a good crispy bottom I threw it on the top rack while on broil.

Nothing like the brick oven but I was happy and so we're the kids. Looking forward to the one hour dough or possibly getting some malted flour to see what happens instead of the all purpose flour.

[joseph-owhf]

I'm addicted to watching this channel. Hands down best cooking info out there. You make me want to try baking in addition to going down the pizza rabbit hole. Thanks B.

[jamesblack]

Just made this as the inaugural pizza for the Ooni and am blown away. Thanks for making Neapolitan pizza easy 🙏🏻

[melissal]

Made this today! I have been using Ooni’s recipe and trying others intermittently. This has officially become the “go-to” dough recipe in our house. Really good! I used Arthur brand Tipo 00 as it was most accessible in my area. Once I started to stretch the dough I could tell this recipe was better, in the pizza oven the rise and crisp were noticeably better, and the stability and taste were MUCH better. Same ingredients. 🙌

[jasonfeldmanis]

I was gifted an Ooni oven for Christmas this year, and your dough recipe was the first I tried. Thank you for making this video so simple to follow. I LOVED it!! The pizza turned out amazing and the crust was comparable to Peel, the best local wood fire pizza restaurant in my area (also a midwest guy).