Use of a scale is the way to go! Baking is a science. I use a round cast iron pan. I also use Parchment paper on the peel to put the pizza in / on the pan. I remove the parchment paper after a few minutes.
Love Frannie's recipes, she cooks like how I grew up. Beautiful Italian women I learned from with all their knowledge and never measured. I appreciated the exact measurements, the personal touches and love her voice. Per Cento Anni!!
That is NOT neopolitan pizza Here is a recipe I have made for pizza Napolitana contemporanea, this is not for beginners because the dough hydration is 80% Ingredients (for 6 pizzas) 1kg of type 0 flour with w rating of 360 and above (I use caputo Manitoba) 30g of salt 3g of dry yeast 800ml water (must be ice cold) 1g of malt (1g of honey is an alternative) Biga Take a pitcher or bowl and pour out 500ml of water out of your initial 800ml then dissolve your malt and yeast into the water then slowly incorporate all of your flour Knead until your dough is structured well enough, it is 50% hydration which is going to be hard Now oil up an airtight container and place your biga inside cover and let it ferment for 2 hours at room temperature and up to 48 hours in the fridge, I do 24 then release your biga and you should see bubbles from the fermentation, divide into smaller pieces then prepare a saline solution with 30g of salt and 300ml of water and make it as cold as possible to retain the gluten structure Then take a small portion of your water and pour it into the biga, the biga should be tough Turn your stand mixer on with the paddle attachment wait until the biga unifies again, then pour a bit more of your saline solution, once see that the bowl is clean, add more water, gradually pour the water to help the flour absorb the mixture once your dough reaches 75 degrees Fahrenheit or 23 degrees Celsius, your dough should be ready, which is why we never start with warm water, because the mixer is transferring heat into the dough, if the dough overheats, the gluten structure collapses Then oil your hands and countertop slightly and put the dough in front of you it should be hydrated, but not sticky, if it is sticky, cover the dough and let it rest for 10 minutes, then make a ball bulk ferment your dough in the fridge for 18 to 24 hours, but for the first 3 hours, stretch and fold the dough every hour then once your dough has risen, pour it out on an oiled countertop and weigh out 6 portions weighing 280g, it’s fine of one of the 6 balls weigh slightly less Make your dough balls tight and smooth, and seal the bottom to trap the air this should rise for only an hour before it’s ready just use the correct neopolitan “clap technique” to stretch the dough then cook in an oven at 450c (850f) for 2 mins enjoy
Use of a scale is the way to go! Baking is a science. I use a round cast iron pan. I also use Parchment paper on the peel to put the pizza in / on the pan. I remove the parchment paper after a few minutes.
Yes the scale is the only way 🙌🏻🥰
You are a star! Thank you for the video and sharing your wealth of information.
🥰🥰
I can’t wait to try it! Thank you for sharing. I’m looking forward to a Lasagna video in the near future.
The amount of time & detail put into this video is appreciated! Great job! 🙌🏻🤩
Tysm! 🥰
You explain everything so well, my family cooks a lot like yours, like to watch your tricks of the trade 😅 thank you for all your hard work!
Ty 🙏🏻❤️
Looks yummy. Thanks for all of your great tips. I am definitely going to try this.
Great video. I appreciate all the work you put in to making this.
Glad you enjoyed it!
I'm definitely going to try this out!
Great video, amazing pizza . 🍕 I make homemade pizza every Friday night. Thank you for sharing. I picked up lots of great tips .
Awesome! 👏🏻
We’re going to try out this recipe this weekend using homemade mozzarella. Gonna be great!
Wow that’s going to be delicious!
Love Frannie's recipes, she cooks like how I grew up. Beautiful Italian women I learned from with all their knowledge and never measured. I appreciated the exact measurements, the personal touches and love her voice. Per Cento Anni!!
Thank you so much 🙏🏻🥰🥰
Yummy ❤
Looks great! How do you freeze your basil?
I pick it, wash it, dry it really well and place into a freezer bag whole leaf and freeze immediately 👍🏻☺️
Great video! Which self do u use to bake in the oven? Are you using ventilation or fan on an electric oven? Thank you in advance
I cook it on the bottom rack on top
Of hot pizza stone. No ventilation 👍🏻👍🏻
@@frannielovesfood thank you so much for your reply! Ill try it tonight
Bom demais ❤
😊 buona la pizza ... Frannie, che Dio te la mandi buona!!! I hope that my writing is ok ... vorrei vedere îl forno, per favore 😊😊😊
Grazie! I will show my oven setup in another video ☺️
Hi do you store yeast in fridge or pantry? Ty
I keep the yeast in the freezer until I open it and then once opened it stays in the fridge ☺️
That is NOT neopolitan pizza
Here is a recipe I have made for pizza Napolitana contemporanea, this is not for beginners because the dough hydration is 80%
Ingredients (for 6 pizzas)
1kg of type 0 flour with w rating of 360 and above (I use caputo Manitoba)
30g of salt
3g of dry yeast
800ml water (must be ice cold)
1g of malt (1g of honey is an alternative)
Biga
Take a pitcher or bowl and pour out 500ml of water out of your initial 800ml
then dissolve your malt and yeast into the water
then slowly incorporate all of your flour
Knead until your dough is structured well enough, it is 50% hydration which is going to be hard
Now oil up an airtight container and place your biga inside
cover and let it ferment for 2 hours at room temperature and up to 48 hours in the fridge, I do 24
then release your biga and you should see bubbles from the fermentation, divide into smaller pieces
then prepare a saline solution with 30g of salt and 300ml of water and make it as cold as possible to retain the gluten structure
Then take a small portion of your water and pour it into the biga, the biga should be tough
Turn your stand mixer on with the paddle attachment
wait until the biga unifies again, then pour a bit more of your saline solution, once see that the bowl is clean, add more water, gradually pour the water to help the flour absorb the mixture
once your dough reaches 75 degrees Fahrenheit or 23 degrees Celsius, your dough should be ready, which is why we never start with warm water, because the mixer is transferring heat into the dough, if the dough overheats, the gluten structure collapses
Then oil your hands and countertop slightly and put the dough in front of you
it should be hydrated, but not sticky, if it is sticky, cover the dough and let it rest for 10 minutes, then make a ball
bulk ferment your dough in the fridge for 18 to 24 hours, but for the first 3 hours, stretch and fold the dough every hour
then once your dough has risen, pour it out on an oiled countertop and weigh out 6 portions weighing 280g, it’s fine of one of the 6 balls weigh slightly less
Make your dough balls tight and smooth, and seal the bottom to trap the air
this should rise for only an hour before it’s ready
just use the correct neopolitan “clap technique” to stretch the dough
then cook in an oven at 450c (850f) for 2 mins
enjoy
Thank you for your recipe but this is an easy version of Neapolitan style pizza for the inexperienced home cook
The so called music is a headache I cannot watch
So don’t watch it lol
it's pronounced 'SENTO'. tHE CHI Sound is only used if there are two c's together ANY Italian knows that. Why don't you
You obviously don’t speak Italian…because ANY person who knows how to speak Italian knows that ce is a ch sound…