This Pizza MASTER Schooled Me in His Garage (Authentic Neapolitan Pizza Recipe)

To become a Pizza Master and master Neapolitan pizza, it takes many years of training and experience. Lucky for us, Master Pizza Chef Leo Spizzirri is here to teach us what makes an authentic napoli-style pizza. He’ll also show us some tips and tricks for making a home version of the pizza using everyday tools and a regular oven. Let’s bake! 🤘🏼 Adam

Leo's YouTube Channel: @thepizzagarage

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RECIPES…
VPN Neapolitan Pizza (makes 12-15 pizzas)...
1700g Caputo “00” Pizzeria Flour
1000g Water, cold
45g Sea Salt
1g fresh yeast

At-Home Neapolitan Pizza (makes 12-15 pizzas)...
1700g King Arthur Bread Flour
1000g Water, cold
45g Sea Salt
5g Instant Yeast
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STUFF WE USE…
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TIMESTAMPS…
(0:00) Welcome to the Pizza Garage
(0:16) Meet Leo Spizzirri
(1:30) What is VPN in Pizza Making?
(2:46) VPN Neapolitan Pizza Dough
(10:42) Tomatoes for Pizza Sauce 101
(13:55) VPN Neapolitan Pizza Sauce
(16:56) Toppings (Margherita Pizza)
(18:00) Assembling the VPN Pizza
(23:41) Baking the VPN Pizza
(25:09) VPN Pizza Taste Test
(26:08) Home-style Neapolitan Pizza Dough
(33:08) Home-style Neapolitan Pizza Sauce
(33:41) Assembling the Home-style Neapolitan Pizza
(35:56) Baking the Home-style Neapolitan Pizza
(37:28) Final Taste Test and Thoughts
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#Pizza #PizzaRecipe #Cooking #Neapolitan #Food #Italy #ItalianFood #AtHome #FromScratch #AdamWitt #PizzaMaking

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[Grumpy_Raver]

I’ve watched a ton of pizza videos and I gotta say this guy just breaks the methods down to such an amazingly simple to follow way. I would love to see him make a NYC style pie.

[Apollo]

One of if not the best teachers to be found on the English section of YouTube.
Thank you for the effort put into filming it.
It was so entertaining and you let the teacher really do the work, without unneeded interruptions.
Almost 40 minutes went by like 20!

[dangraham]

Chef Leo has such a cool attitude to teaching this stuff. I find there can be a culture surrounding traditional pizza making that can be dismissive of pizza that deviates from the original methods, but Chef Leo's not like that at all. He has a welcoming nature about him, and I think the world of pizza making needs that. Great video!

[rickf.]

Leo is a great teacher, I always enjoy his videos.

[mirto]

I am very impressed with Leo's teaching method. I lived in Italy for 40 years and can attest that he is the real deal. I recently purchased a wood-burning pizza oven and am researching methods. I'd be interested in a follow-up vlog focused on the oven's firing.

[bbqlvr]

This was the BEST Pizza tutorial! BRAVO!!!! 👏👏👏

[JS-czzm]

I’m a Chicagoan and have been in the pizza business for a long time. I have to say that Leo did a wonderful job of explaining the basics. Everyone should be able to make a Neapolitan at home now. Easy peasey. Great job Leo.

[patmo]

Leo is the man. I’ve been a student of his for years (from afar). I can make 4 styles of pizza. I credit Chef Leo with my ability to do at least 2 of them.

[ChicagoMike]

This man is pure Chicago. Love it. I’ve actually been watching this chef for years, he is a pizza encyclopedia.

[Ben_EhHeyeh]

The best part of this video....making the dough.
So simple.
No refrigeration.
The best explanation alongside of Enzo Caccia.
I have made 5 kg of dough by hand. This helps my understanding lots.
Thank you.

A bread maker, making 10kg in a dough trough, doesn't knead the dough, exceptions a few folds, then rest at 5, 15, and 30 minutes intervals. At 15 he adds the salt. Then, after the final Fold, he balls it into loafs.
Working large batches of dough by hand.
For pizza:
10 kg of flour is 70 balls.
10 kg of water is 100 balls.

[CushingHamlen]

Just saw this posting. I’ve been learning (trying) for several decades how to make pizza. Getting better, but still not where I want it to be. Chef Leo is calm and clear, and a wonderful teacher … can’t wait to try out some of his hints. Thank you for posting this!

[DKTD]

This is the best demonstration I've seen of adjusting the flour type for a home oven. I like how it was pointed out that being a higher gluten dough combined with the lower temperature, the crust is crunchier on the bottom (modern NY style) vs the soft, airy traditional neo that you achieve in 90 seconds at the higher temperature. Despite it not being AVPN it's still a great result for a home oven, and marries the old world style with the one from 1950's, and beyond.

[URCompliant]

I recently went from a round "pizza stone", to a square pizza steel, 1/4 inch thick and it gives the absolute best bottom crust… Way better than actual stone.

[HonortronicsInc]

I watch pizza videos all the time and make it at least once a week. I must say that this video was super-informative about the techniques of how to build gluten in dough. When I saw him dump the salt in right away, I gasped for a second, but once I saw how he was adding the flour in slowly, it makes sense. Especially if you are not ever refrigerating your dough (per the VPN style). This video is actually really technical, but Leo is a great teacher and lays all of this stuff out in a very easy to understand way. Bravo! 👍

[MrPenguinsfan]

Watched lots of videos of this guy making pizza. He is awesome

[lakemichigansailor]

Thank you so much for sharing this. I tried the dough for the first time and it was amazing to work with.

[sarahr]

Amazing get of a guest. Leo is the best teacher.

[MM-clik]

Thank you so much chef, I watched it to the end while waiting for my dough to rise. You are awesome!!

[bikebum]

We followed this dough recipe (OO flour with Active Dry Yeast), fired up the pizza oven, invited 16 people over, and had each person make their own pie (spread out using the training wheels method). This was the best dough yet! I've tried a dozen different versions; this one was by far the best. I did have to add an additional 50g of water. I will repeat this recipe over and over. Thank

[amcconnell]

I love that there is a debate about putting on the basil before or after the oven - but for the real deal, the oven is SO fast, that the basil always goes on before, and doesn't burn.