Vincenzo, I just finished the pizza based on this recipe and I have to say that this is by far the best Neapoletan-ish home made pizza I’ve ever had. My tip - take out the dough balls from the fridge around 5-6 hours before making the pizza. With normal oven (with baking stone) - temperature around 280-300°C - I was able to achieve great results (similar to yours).
I am so stoked to have found this video. We have a pizza place here in Spearfish, South Dakota (Dough Traders). We understand her sourdough starter is from Italy and is over 100 years old. Her pizza looks very much like yours. It is pure heaven. My problem is patience...and refrigerator space. But, I know this challenge will occupy my mind for days to come...Thank you.
I make my dough of 270 gr for two pizza balls (22 cm) and they don't require a lot of space in the fridge. I think 1 kg mixing is quite big for a family of two or three. It's quite easy to make more pizza dough. Plus not every flour can work 72h. You need to buy flour that says for long fermantation, but it's typically not for pizza.
I don't understand the negative comments about your pizza! You make it very clear what you're doing! The long fermentation develops taste, and makes the dough more digestible - but you already know that! 😂 It looks beautiful and I'm sure your family loved it.
This is soo amazing! I've tried Johnny's recipe with you, and I loved it... I actually forgot a pizza ball left in my refrigerator last time which got fermented to >72 hrs. Needless to say, it was delicious! Off to trying this 65% hydration dough 😋😋 Thanks Vincenzo
You're welcome! That sounds like a happy accident with the fermented dough-sometimes those unexpected experiments turn out to be the best! Enjoy making the 65% hydration dough, and may your pizzas be delicious every time! 🍕😋
Thank-you Vincenzo for sharing your recipes, especially carbonara! This pizza looks wonderful. The only thing I am wondering about is if you have a bowl with a cover or even just a dinner plate you could cover the dough with in the refrigerator. The plastic wrap makes me sad and seems unnecessary.
You're welcome! Absolutely, using a bowl with a cover or a dinner plate works just as well for covering the dough in the fridge. Thanks for the eco-friendly tip! 🌱🍕
Complimenti Vincenzo. Dopo tanti video con microgrammi di lievito e trattamenti speciali dell'impasto, mi ero stufato di fare la pizza. Troppa fatica per un risultato incerto. Domani proverò di seguire la tua ricetta: sei un'ispirazione!
Dough looks great mate really good, p.s when you blend whole tomato you break open the seeds that contain different alkaloids that make bitter notes, by hand or a mill is always best
you love food, its so nice to see. Waiting for my dough at the moment and i hope i get a crust like yours. The first time i ate pizza in italy was similar to yours and it.. was the best i ever had in my life. It was thinner but just as airy, crispy and chewy. always wondered how they made it and maybe i found out today haha
Hello Vincenzo, we'd like to make the pizza but we don't have a fire oven, is it still possible to achieve somewhat similar results with an electric one? Thanks for the recipe 🍕
Absolutely! While a wood-fired oven gives traditional flavor, you can still make great pizza in an electric one. 🔥 Adjust temp and use a pizza stone for best results. Enjoy! 🇮🇹
I use a pizza steel on the second rack from the top and a Pizza stone on the rack above to create a pizza oven. Preheat at 500°F. By the way, the pizza stone is my old one that broke in half.
This is quite similar to the recipe it ended up on after trying zo improve my home-made pizza. I don't use olive oil, and I start from the water, not the flour, as Vincenzo mentioned. That way, I can knead the whole thing in a bowl using one hand, and while it also gets sticky (once at the start and once near the end), it doesn't go as far as in the video. Also, I only take it out once to separate the whole dough into individual pizza balls and let those rest in the fridge again until about 4 hours before baking. The reason Vincenzo also mentions these 4 hours is that you want the dough to re-warm gently so it stretches and bakes correctly. Proper warming also prevents you from getting the infamous "measles pizza". There is NO shortcut to this. For one pizza I use 170g flour (Tipo 00 13% Protein), 107g (63%) water, 5.1g (3%) salt and 1.7g (1%) fresh yeast. For easier fridge storage, I bought an actual pizza dough box. Can highly recommend if you're "serious" about pizza, and they're quite affordable at 20-30 bucks for a box and lid. Edit: Ha, wrote the box recommendation before I arrived at the point where Vincenzo recommends one as well.
@@vincenzosplate Thanks, I've been trying for two years. 🙂I don't think most people realize how difficult making truly great pizza can be. It's art and science combined. Anyway, thanks again and I'm ready to try this out!
Nice recipe. I will give it a try as an alternative to Neapolitan pizza. I'll put it against Johnny's recipe. I suppose you are using higher yeast content because of cold fermentation?
Vincenzo, that looks amazing. I usually do a 24-hour preferment / 24-hours cold bulk / 24-hour cold ferment of the balls. I will have to try your method and compare . . . unless you want to? 😁
Bellissimo impasto, Vincenzo! You show you absolutely don't need the hydration to be more than 65% for the pizza. And it can be done quite well by hand. I find it very interesting that i veri italiani dall'Italia don't use measuring spoons. Un cucchiaino, a teaspoon, most likely not leveled off (as you didn't show it), is close enough. Once again you demonstrate that you are masterful in the kitchen.
My opinion is that most people make the American style pizza, or more precisely, the New York style pizza, where the topping is more important, and the dough is thin, almost like a Mexican tortilla. And in fact, with real Italian pizza, pizza from Naples, the most important thing is the dough, which is puffy and crunchy, while the topping is only there as an addition to improve and enhance the taste of the dough.
I have a question about pasta. Do you recommend organic pasta brands? I hate to eat anything that has residue of pesticides in it. What do you think? Thanks, Anne
I could see Johnny watching this and going 'nooooooo' about the olive oil, haha. Johnny is such a purist; we love him for that. I'm looking forward to trying out this hydration level.
If the plastic wrap is keeping any air from getting in, what is the point of the towel? Might as well remove the towel then & put a plastic lid on the bowl, yeah?
About the crust... I do it the same, but Naples style (48hrs resting, no oil). Ah, all, yes all of my family members dont like any crust ring. But I do. So with this way of making, you can decide how it will be. It's all about how you do the stretching with your hands. And that's so fascinating.... I still dont get my family.... but yes, we serve, they eat. This is so cool that the last steps bring it on point - or not, if you suck. .... well to feed todays kids I also made pizza for the freezer.... just to give them an alternative to industry frozen pizza. Really easy.... all the same, but it's just staying for 45 seconds in the oven.... pulling them out.... 1min cooldown and then in a plastic bag .... cooling down to room temp and them go into the freezer. Then they can use them as normal industry pizza.... put them in the kitchen oven, 200° C for ten mins and thats it. They are a little dryer, but a way better than any industrial stuff! Cheers!
Lovely Pizza!! Thanks for all the tips on keeping the dough from drying out. That has been my main problem. Can't wait to try this in my new Ninja Outdoor Pizza Oven I just got yesterday!!!
Sorry for the off topic question but what it your favorite way to serve Burrata? I have some lovely tomatoes sitting around, would that work at all or are there better options.
The crust looks superb, lovely spread of bubbles all around. 72 hours though...im too busy in the week so i just do an 8 hour dough on a Saturday morning. Dont get a crust as big as that but its still good. Were you taking the pizza out for video purposes when rotating? I thought the turning peel was to rotate it on the stone so its getting maximum heat without removing it.
Love the video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest the pizza dough and the pizza looks so nice and fabulous and yummy I’m So going to make it the dough
I was tired just watching all that kneading, but that dough looked amazing, and I love to see these traditional methods, the way nonnas would have done it!
Wow i am from India and thought Dominos was best. My bad, since i started eating at Italian restaurant i love this type of Thin Crust Pizza, i learnt how to make Italian arrabbiata sauce Pasta, every years there is a significant improvement, i have to get my hand dirty with but i only have convection microwave. Will that work? and thank you for Pasta recipes.❤❤🎉🎉🎉
Vincenzo, had you waited fifteen minutes to rest the dough after combining all the ingredients, you could have saved yourself half of the kneading. Otherwise..., it looks like a great recipe!
Not really, I make mine like this every time now and it’s only a couple of mins each day at best (other than the usual time on day 1 that any dough takes)… because I only have a conventional oven that goes to 300c, this is the only way I can get really fluffy crusts
Vincenzo! I would love to get your opinion on Julian Sisofo's "3 Hour Neopolitan Pizza! (Easiest Recipe)". The results look really good. I personally haven't tried it, but I'd like to see your reaction to the video.
Julian Sisofo’s 3 Hour Neapolitan Pizza sounds intriguing! I haven’t checked it out yet, but it looks like it could be a great recipe. I’ll definitely consider giving it a look
Interesting, more a sour dough pizza than anything else, which is fine actually, and I do it all the time. The advantage of taking your time, is as you mentioned, very easy to keep it in the fridge for a week, meaning pizza every day except for Sunday ;) Pity I don't have the space for a dome oven like that but oh well.
Glad you found the technique familiar and useful! With a bit of patience, you can enjoy delicious homemade pizza anytime. Cheers to making the most of your kitchen space! 🍕👨🍳
This definitely is what making a pizza is like. When in doubt, ask someone who is one of the people who invented pizza. The original is always great, because they know what they are doing. There's a reason why people who know great food tend to be particular about how to make the food.
Hi Vicenzo, I tried your recepie with 00 caputo flower, after 3 days it was still too sticky, I used a kitchen aid, but it was very difficult to make a pizza of it, iVe ruined my oven(ooni koda 16) and the pizza, do you have some advise?
I have had the same issue with other tipo 00 flour. If you can get it, I would recommend the Caputo 'Chef' (or 'Cuoco' in Italian) flour as it is specifically meant for these kind of 72hr pizza recipes. For me that has made all the difference.
I don't think there's a purpose for a cloth if you're using plastic wrap anyway. If you don''t want to use plastic you can wet the cloth and that would be enough. Even when I do warm fermentation for 24 hours dough doesn't dry out
YOU don't throw out those dry dough balls. Just water your hand and pat the dry top layer with your hands and it will hydrate the dough again. then cover it up with saran warp and wait till it gets soft.
One of my fav from you. My Italian grandparents had a pizza oven in their farmhouse. We had pizza daily using seasonal food. Made their own cheeses as well. I had American pizza at 14 and thought it was the nastiest did I'd ever put in my mouth. I felt sorry my friends had grown up eating that you're of food 😂😂😂
As Vito Iacopelli says "soft and crunchy" as he presses his crust on his pizza videos. Nice web structure in the outside crust. You made me want a pizza. But it is late and I am ready for bed. Maybmbe tomorrow I can make some dough and have a pizza in a couple of days. But have to cook it in my oven. But it can be done set the oven to the highest temperature around 525°F or 273°C place the crust with the sauce first and cook until lightly colored crust remove add basil and cheese with somr olive oil on the crust (the oil add a nice color), place back into the oven until crust is browned nicely and the cheese bubbly. It makes a decent pizza. I am currently looking at the Gozney arc xl pizza oven. The big one is just to expensive to justify I like pizza but not that much and honestly I don't know it I make that many pizza to justify buying the bigger one but the arc xl might be just right. I like the size and the looks better that the portable background yard pizza ovens like the ooni. For the cost and looks the Gozney seem the perfect fit for my pizza needs. So maybe a Christmas present to self this year. How is the Arc XL on propane usasage with a high heat warm up and cooking a couple of pizzas? I would expect it to burn an average small propanr tank (like the ones on a gas grill) fairly quickly due to the high heat used in a pizza oven.
I'm using the Arc, which is smaller than the XL but fuel usage on both is in the same ballpark. Making pizza as in this video will get you many hours of usage from one standard propane tank. The flame control is in the front of the Arc series ovens and thus one can adjust the flame easily as needed which also helps manage propane usage. A door, which is an added expense and sold only by third-party vendors, can also cut down on fuel usage. If you are in the U.S. and depending on your location a company called Cynch will deliver propane tanks to your home. So, again, for making a pizza like this which is done at a relatively low temperature for a portable pizza oven, you can preheat your Arc oven and cook your pizza within a 45 minute time frame and without using very much propane.
@@bstreetbistro thanks for the response. Propane tanks are not the problem I have several. I was interested because it takes thirty to forty five minutes to warm up on high before each cook and concern it would use up a lot of propane just to cook a couple pizzas or even just one and shut it down. I am sure once the temperature is reached it doesn't take as much to maintain for a few more pizzas due to the insulation of the oven. I have thought about the arc over the arc xl as it makes up to a 14" pizza vs a 16" on the XL but I like the idea of that 2 extra inches not for making a 16" pizza but the ease of get a 13 to 14" pizza out of the oven and pizza place away from the heat source a little more as I don't like a burnt crust on edges of my pizza. And the difference is only a hundred dollars. Both versions look good though more like a professional pizza ovens. Don't like the metal ones as they don't look like they would last and maintain heat properly.
@@rickbooher8224Cynch refills the tanks too. I have an Ooni Koda. Used it for years. But the Gozney ovens are what I would recommend now unless ultra-portability is a factor. The extra space in the Gozney Arc XL is a plus, and I'm planning on getting it also. The cool thing about the Arc flame is that it, well, arcs over the near edge of the pizza. I can put the dough right near the flame and while the edge of the dough closest to the flame cooks faster it is not that much faster than say the back edge and far right edge. Most of the flame is shooting and spreading far over the near edge. So a little bit of quick turning avoids burnt edges.
Vincenzo, I just finished the pizza based on this recipe and I have to say that this is by far the best Neapoletan-ish home made pizza I’ve ever had. My tip - take out the dough balls from the fridge around 5-6 hours before making the pizza. With normal oven (with baking stone) - temperature around 280-300°C - I was able to achieve great results (similar to yours).
I am so stoked to have found this video. We have a pizza place here in Spearfish, South Dakota (Dough Traders). We understand her sourdough starter is from Italy and is over 100 years old. Her pizza looks very much like yours. It is pure heaven. My problem is patience...and refrigerator space. But, I know this challenge will occupy my mind for days to come...Thank you.
I make my dough of 270 gr for two pizza balls (22 cm) and they don't require a lot of space in the fridge. I think 1 kg mixing is quite big for a family of two or three. It's quite easy to make more pizza dough. Plus not every flour can work 72h. You need to buy flour that says for long fermantation, but it's typically not for pizza.
Thanks!!!!! i will try this next week i always do it with poolish but this proccess looks great.
Trust me, this pizza is a game changer! I hope you enjoy 😊
Thank you for this amazing step by step recipe, made it 4 times and it’s keeps getting better
simply AMAZING and mouth-watering! Love this and do myself the same way the next time. Thanks for sharing!
Thanks for watching! I hope you enjoy 😊
This makes me appreciate the work that goes into making this dough! It's a little too much effort for me but does look like an excellent recipe
OMG! That looks wonderful. Thank you for the recipe!
You're welcome! Enjoy cooking up a taste of Italy in your own kitchen. Buon appetito! 🇮🇹🍴
I don't understand the negative comments about your pizza! You make it very clear what you're doing! The long fermentation develops taste, and makes the dough more digestible - but you already know that! 😂 It looks beautiful and I'm sure your family loved it.
Haha I also don't understand why so many people are sceptical without even giving it a try
This is soo amazing! I've tried Johnny's recipe with you, and I loved it... I actually forgot a pizza ball left in my refrigerator last time which got fermented to >72 hrs. Needless to say, it was delicious! Off to trying this 65% hydration dough 😋😋 Thanks Vincenzo
You're welcome! That sounds like a happy accident with the fermented dough-sometimes those unexpected experiments turn out to be the best! Enjoy making the 65% hydration dough, and may your pizzas be delicious every time! 🍕😋
Well done Vincenzo! Great job! Looks amazing!
Glad you like it. I hope you could try this amazing recipe soon!
Amazing creation! Thank you for sharing your tips and tricks. You should open your own pizza-making classes 🍕🤩🍅🌿 absolutely loved it! ❤️
That's a great suggestion! Maybe one day I'll think about it. Enjoy the recipe, my friend!
Cant wait to make this soon for me i love pizza sooooooooo much i never had 72-hour pizza dough before perfect for my after office meals 😊
Happy cooking!
What a beautiful creation. Bravo, chef 👏
Thanks a lot 😊 I hope you give it a try!
Thank-you Vincenzo for sharing your recipes, especially carbonara! This pizza looks wonderful. The only thing I am wondering about is if you have a bowl with a cover or even just a dinner plate you could cover the dough with in the refrigerator. The plastic wrap makes me sad and seems unnecessary.
You're welcome! Absolutely, using a bowl with a cover or a dinner plate works just as well for covering the dough in the fridge. Thanks for the eco-friendly tip! 🌱🍕
you are the best Vincenzo! Greetings from Germany!
Complimenti Vincenzo. Dopo tanti video con microgrammi di lievito e trattamenti speciali dell'impasto, mi ero stufato di fare la pizza. Troppa fatica per un risultato incerto. Domani proverò di seguire la tua ricetta: sei un'ispirazione!
Excellent job done and thank you very much, but can we freeze the extra dough balls and How to freeze???😅
Amazing my friend, thank you!!!🔥🔥🔥
After 72h can I freeze the dough?
An excellent way to develop flavor. I use this slow rise method for bread.
Dough looks great mate really good, p.s when you blend whole tomato you break open the seeds that contain different alkaloids that make bitter notes, by hand or a mill is always best
you love food, its so nice to see. Waiting for my dough at the moment and i hope i get a crust like yours. The first time i ate pizza in italy was similar to yours and it.. was the best i ever had in my life. It was thinner but just as airy, crispy and chewy. always wondered how they made it and maybe i found out today haha
I prefer adding the basil after the pizza is cooked but I am going try out this dough-recipe next week for sure!
Let me know how this pizza will turn out for you! Happy cooking 👨🍳🍕
Hello Vincenzo, we'd like to make the pizza but we don't have a fire oven, is it still possible to achieve somewhat similar results with an electric one?
Thanks for the recipe 🍕
Aparently the Pizza stone does wonders. But I don't own one.
Absolutely! While a wood-fired oven gives traditional flavor, you can still make great pizza in an electric one. 🔥 Adjust temp and use a pizza stone for best results. Enjoy! 🇮🇹
I use a pizza steel on the second rack from the top and a Pizza stone on the rack above to create a pizza oven. Preheat at 500°F. By the way, the pizza stone is my old one that broke in half.
This is quite similar to the recipe it ended up on after trying zo improve my home-made pizza. I don't use olive oil, and I start from the water, not the flour, as Vincenzo mentioned. That way, I can knead the whole thing in a bowl using one hand, and while it also gets sticky (once at the start and once near the end), it doesn't go as far as in the video. Also, I only take it out once to separate the whole dough into individual pizza balls and let those rest in the fridge again until about 4 hours before baking. The reason Vincenzo also mentions these 4 hours is that you want the dough to re-warm gently so it stretches and bakes correctly. Proper warming also prevents you from getting the infamous "measles pizza". There is NO shortcut to this.
For one pizza I use 170g flour (Tipo 00 13% Protein), 107g (63%) water, 5.1g (3%) salt and 1.7g (1%) fresh yeast.
For easier fridge storage, I bought an actual pizza dough box. Can highly recommend if you're "serious" about pizza, and they're quite affordable at 20-30 bucks for a box and lid.
Edit: Ha, wrote the box recommendation before I arrived at the point where Vincenzo recommends one as well.
It looks incredible. Have to check it out. Been doing 48H dough so I already know time makes a huge difference.
You'll notice the difference my friend! 😊
The trick with the bowl is really great! 👍👍
Stay tuned for more tips 😊
Ciao Vincenzo. I also have the Gozney Dome. The important thing to measure is the stone. If the oven is 350deg c then the stone is much lower.
Cooking a pizza is art my friend! And practice makes perfect 😊
Great video on Saturday morning thank you
Glad you enjoyed it! 😁 Stay tuned for more 👨🍳🍕
"Mentally, it makes me feel better!" That comment is a classic! Great Recipe, I cannot wait to try it!
Looks fantastic.
Before you make the balls, how long is the dough out for? It definitely looks soft and room temperature.
Also what type of flour has the highest protein that you recommend? I’m not finding it. I using 00
It's my dream to be able to create a pizza of that quality. I'm going to try this technique next time. I hope it works!
Practice makes perfect my friend! I am sure you can achieve it 😊
@@vincenzosplate Thanks, I've been trying for two years. 🙂I don't think most people realize how difficult making truly great pizza can be. It's art and science combined. Anyway, thanks again and I'm ready to try this out!
Vincenzo, when are you going publish a cookbook? I've enjoyed your content and channel for years, and I would buy your cookbook on day one.
Very soon my friend. Its taking us 2 years to put together the book but wr are almost there. Thank you for your support
Nice recipe. I will give it a try as an alternative to Neapolitan pizza. I'll put it against Johnny's recipe. I suppose you are using higher yeast content because of cold fermentation?
Thanks for this video. I would be grateful if you can tell me if the 8.4 grams of dry yeast, is instant dry yeast or active dry yeast.
Looks good! Now we need a video with Johnny reacting to your work…!
That would be amazing! 😊
This looks amazing, I'm gonna have to try this very soon
That's fantastic! Get ready for a taste of Italy in your kitchen. Enjoy the cooking experience! 🇮🇹👩🍳
I don’t have a Pizza Oven…my oven has pizza setting with steam 230 degrees. Will my pizza turn out just as good?
Vincenzo, that looks amazing. I usually do a 24-hour preferment / 24-hours cold bulk / 24-hour cold ferment of the balls. I will have to try your method and compare . . . unless you want to? 😁
Bellissimo impasto, Vincenzo! You show you absolutely don't need the hydration to be more than 65% for the pizza. And it can be done quite well by hand. I find it very interesting that i veri italiani dall'Italia don't use measuring spoons. Un cucchiaino, a teaspoon, most likely not leveled off (as you didn't show it), is close enough. Once again you demonstrate that you are masterful in the kitchen.
My opinion is that most people make the American style pizza, or more precisely, the New York style pizza, where the topping is more important, and the dough is thin, almost like a Mexican tortilla. And in fact, with real Italian pizza, pizza from Naples, the most important thing is the dough, which is puffy and crunchy, while the topping is only there as an addition to improve and enhance the taste of the dough.
Looking great! If i want to make only 3 x 270g dough balls should I just use twice less ingredients?
I cut mine to exactly 270g with this recipe using 1kg bag of flour, so 500g flour and half of everything else should hopefully be right for you
@@Chrissaces1 thank you!
I have a question about pasta. Do you recommend organic pasta brands? I hate to eat anything that has residue of pesticides in it. What do you think? Thanks, Anne
I could see Johnny watching this and going 'nooooooo' about the olive oil, haha. Johnny is such a purist; we love him for that. I'm looking forward to trying out this hydration level.
After you make the balls , do you put it back in the fridge or do you rest at room temperature for 4 hours ?
I would like to know this too! It is not really clear from the video, but I guess room temp?
Room temp but covered.
This looks amazing!! Wish we could achieve something similar without a pizza oven due to price/space
You and me both!
If the plastic wrap is keeping any air from getting in, what is the point of the towel? Might as well remove the towel then & put a plastic lid on the bowl, yeah?
About the crust... I do it the same, but Naples style (48hrs resting, no oil). Ah, all, yes all of my family members dont like any crust ring. But I do. So with this way of making, you can decide how it will be. It's all about how you do the stretching with your hands. And that's so fascinating.... I still dont get my family.... but yes, we serve, they eat. This is so cool that the last steps bring it on point - or not, if you suck. .... well to feed todays kids I also made pizza for the freezer.... just to give them an alternative to industry frozen pizza. Really easy.... all the same, but it's just staying for 45 seconds in the oven.... pulling them out.... 1min cooldown and then in a plastic bag .... cooling down to room temp and them go into the freezer. Then they can use them as normal industry pizza.... put them in the kitchen oven, 200° C for ten mins and thats it. They are a little dryer, but a way better than any industrial stuff! Cheers!
Lovely Pizza!! Thanks for all the tips on keeping the dough from drying out. That has been my main problem. Can't wait to try this in my new Ninja Outdoor Pizza Oven I just got yesterday!!!
You are so welcome! Hope you enjoy!
@@vincenzosplate I am! So is Hubby😝
Just watched this again and thought...instead of "Neapolitan" Pizza, is this called the "Vincenzapolitan" Pizza??? LOL 🤣
Excellent video, full of great tips! That pizza is gorgeous👍😊
Glad you found it helpful! Keep honing those pizza skills and creating culinary masterpieces. 🍕👌 Grazie!
YUM! Sometimes time is your best friend, and in this case, absolutely! Will try this!
Sorry for the off topic question but what it your favorite way to serve Burrata? I have some lovely tomatoes sitting around, would that work at all or are there better options.
They do work very well! I hope you enjoy! 😊
Thanks Vincenzo! I almost perfected my pasta all’Amatriciana, thanks to you 👍
Question Vincenzo: what if you ferment the dough balls for 72 hours rather than the one big dough? would the result be the same?
Yes absolutely! It would also be easier for you to prepare because you already divided the big ball into smaller ones.
@@vincenzosplateBut wouldn't he have to then skip the wake up step each morning? Or would he wake up each dough ball individually?
Posso solo dire che questa pizza è super buona .io l ho mangiata da Vincenzo .un abbraccio a te e famiglia ❤
Grazie di cuore amica mia! Mi fa piacere che ti sia piaciuta! 😊
The crust looks superb, lovely spread of bubbles all around.
72 hours though...im too busy in the week so i just do an 8 hour dough on a Saturday morning. Dont get a crust as big as that but its still good.
Were you taking the pizza out for video purposes when rotating? I thought the turning peel was to rotate it on the stone so its getting maximum heat without removing it.
It was superb! I hope you enjoy this pizza as much as I did 😁🍕
Start it Friday night and leave covered with plastic wrap for 24 hours. Vito has some no knead recipes.
Will this recipe work using sourdough starter instead of yeast?
Looks and sounds delicious!
Thank you! 😊 It tastes even better! Which recipe would you like to try next?
@@vincenzosplate I am thinking Busiate with Agghia Pistata or Tuscan Peposo?
Love the video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest the pizza dough and the pizza looks so nice and fabulous and yummy I’m So going to make it the dough
Makes me so happy to hear that you enjoy my content my friend! Which of my recipes is your favorite so far?😊
@@vincenzosplateall of the recipes are amazing I can’t choose a favourite
You need to make a recipe video for ciambella! Not many know about itlian bagels.
I was tired just watching all that kneading, but that dough looked amazing, and I love to see these traditional methods, the way nonnas would have done it!
Thanks! Traditional methods add soul to the dish. It's hard work, but the taste is worth every knead. Keep the Italian tradition alive! 👩🍳🇮🇹
That pizza looks amazing! Can only imagine the taste!
I highly recommend you give this recipe a try! 😊
I look forward to trying this out. Thanks Chef Vincenzo!
You're welcome! Enjoy the cooking journey, and don't hesitate to reach out if you have any questions along the way. Buon appetito! 🍽️👨🍳
Why do you use 30 grams of salt, if the AVPN requires 40-60 grams per 1 kg?
Wow i am from India and thought Dominos was best. My bad, since i started eating at Italian restaurant i love this type of Thin Crust Pizza, i learnt how to make Italian arrabbiata sauce Pasta, every years there is a significant improvement, i have to get my hand dirty with but i only have convection microwave. Will that work? and thank you for Pasta recipes.❤❤🎉🎉🎉
We are coming over for dinner ❤❤❤❤
Very soon in Italy. Cant wait
I didn't really understand the sense of waiting for so long until I've tried it myself and felt the difference. This dough is a masterpiece😌
So 5 hours after the video was uploaded you have already tried this 72 hours recipe and know it to be good? Nice work. 😉
Patience pays off, doesn't it? Glad you enjoyed the journey and discovered the magic of authentic Italian dough. Buon appetito! 🍕😊
I use a clear glass bowl and only plastic wrap. 72-96 hour cold ferment in the fridge.
That looks amazing!❤
Thank you! Glad you like it. Keep enjoying those amazing dishes! ❤️👌
Ok this one looks absolutely amazing. 😮
Happy to hear that you liked it! Let me know if you give a try to this recipe😊
lovely stuff, if you have a pizza oven surely you give this a crack
Vincenzo, can you make a pizza recipe using air fryer? It would be really nice
Vincenzo, that was great.
Thank you.
Could you please make some cold pasta for Summer?
Great suggestion! Sure I can!
Wow definitely trying this recipe next weekend
Let me know how it will turn out for you!
Beautiful pizza well done 😍 I wanna do the same one 😍
I highly recommend you try this pizza recipe! It's a game changer 👨🍳🍕
Can you replace the dry east with fresh east and could you please say how much of the fresh one.
Vincenzo, had you waited fifteen minutes to rest the dough after combining all the ingredients, you could have saved yourself half of the kneading. Otherwise..., it looks like a great recipe!
Thank you so much for this tip! I'll make sure to use it next time I make pizza 😊
@@vincenzosplateI love you too bro 😊
thank you. amazing video.
My pleasure! I hope you enjoy this pizza 🍕👨🍳
Holly Molly... Looks amazing and delicious😋😉👍🏻Each step is really tasty🤘🏻
Haha happy to hear that you enjoyed this video! Stay tuned for more 😊
I wish I could make some pizze 🎉…..
Thank you very much, Vincenzo, for sharing your video with us.
My pleasure 😊 I hope you give a try to this recipe!
I always struggle with the mozzarella cheese. How much to add to the pie?
No sugar or honey for the yeast? The result is amazing looking though.
Absolutely not, sugar shouldn’t go anywhere near Italian style pizza dough
T.O.P. ! ! !
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T.O.P. ! ! !
👍🥰👍
T.O.P. ! ! !
👍🥰👍
grazie per l'ispiration & ricetta, dalla Germania 😎
Grazie per il suporto! ❤😊
I’m a big fan of pizza, and your videos are top notch. It’s a lot to ask a 72 hour wait time just for dough.
The wait is so much worth it though! I highly recommend you try it 😊
Not really, I make mine like this every time now and it’s only a couple of mins each day at best (other than the usual time on day 1 that any dough takes)… because I only have a conventional oven that goes to 300c, this is the only way I can get really fluffy crusts
A thing of beauty!
Absolutely! Please give this recipe a try.
Vincenzo! I would love to get your opinion on Julian Sisofo's "3 Hour Neopolitan Pizza! (Easiest Recipe)". The results look really good. I personally haven't tried it, but I'd like to see your reaction to the video.
Julian Sisofo’s 3 Hour Neapolitan Pizza sounds intriguing!
I haven’t checked it out yet, but it looks like it could be a great recipe. I’ll definitely consider giving it a look
I don't care that you didn't follow all the Neapolitan rules. It looks awesome and l'm sure it is great!
Glad you appreciate the creative twist! Taste is what truly matters. Thanks for the support! 🍕👌
Interesting, more a sour dough pizza than anything else, which is fine actually, and I do it all the time. The advantage of taking your time, is as you mentioned, very easy to keep it in the fridge for a week, meaning pizza every day except for Sunday ;)
Pity I don't have the space for a dome oven like that but oh well.
Glad you found the technique familiar and useful! With a bit of patience, you can enjoy delicious homemade pizza anytime. Cheers to making the most of your kitchen space! 🍕👨🍳
This definitely is what making a pizza is like. When in doubt, ask someone who is one of the people who invented pizza. The original is always great, because they know what they are doing. There's a reason why people who know great food tend to be particular about how to make the food.
Hi Vicenzo, I tried your recepie with 00 caputo flower, after 3 days it was still too sticky, I used a kitchen aid, but it was very difficult to make a pizza of it, iVe ruined my oven(ooni koda 16) and the pizza, do you have some advise?
I have had the same issue with other tipo 00 flour. If you can get it, I would recommend the Caputo 'Chef' (or 'Cuoco' in Italian) flour as it is specifically meant for these kind of 72hr pizza recipes. For me that has made all the difference.
I don't think there's a purpose for a cloth if you're using plastic wrap anyway. If you don''t want to use plastic you can wet the cloth and that would be enough. Even when I do warm fermentation for 24 hours dough doesn't dry out
Thanks for sharing uour opinion!
Looks amazing!
Grazie mille! Enjoy bringing a taste of Italy to your table. Buon appetito! 🇮🇹🍽️
Would it be okay to let the dough rise a little before adding sauce and toppings? I don’t like how thin the dough is in the middle.
Sure why not! Let me know how it will turn out for you 😊
YOU don't throw out those dry dough balls. Just water your hand and pat the dry top layer with your hands and it will hydrate the dough again. then cover it up with saran warp and wait till it gets soft.
Hi Vincenzo, today is pizza day at home, next time I will try to do this perfect dough!❤
Saying hello from Braziiil!
Hope you enjoy my friend! 😁
One of my fav from you. My Italian grandparents had a pizza oven in their farmhouse. We had pizza daily using seasonal food. Made their own cheeses as well. I had American pizza at 14 and thought it was the nastiest did I'd ever put in my mouth. I felt sorry my friends had grown up eating that you're of food 😂😂😂
Hey mate how many pizza can you make from that mix ? If I was following your recipe do I get enough dough for 12 pizza ?
1kg bag of flour with this recipe makes 6 x 270g balls which is around 9-10inch pizzas, double the recipe for 12 I’d say
As Vito Iacopelli says "soft and crunchy" as he presses his crust on his pizza videos. Nice web structure in the outside crust. You made me want a pizza. But it is late and I am ready for bed. Maybmbe tomorrow I can make some dough and have a pizza in a couple of days. But have to cook it in my oven.
But it can be done set the oven to the highest temperature around 525°F or 273°C place the crust with the sauce first and cook until lightly colored crust remove add basil and cheese with somr olive oil on the crust (the oil add a nice color), place back into the oven until crust is browned nicely and the cheese bubbly. It makes a decent pizza.
I am currently looking at the Gozney arc xl pizza oven. The big one is just to expensive to justify I like pizza but not that much and honestly I don't know it I make that many pizza to justify buying the bigger one but the arc xl might be just right. I like the size and the looks better that the portable background yard pizza ovens like the ooni. For the cost and looks the Gozney seem the perfect fit for my pizza needs. So maybe a Christmas present to self this year. How is the Arc XL on propane usasage with a high heat warm up and cooking a couple of pizzas? I would expect it to burn an average small propanr tank (like the ones on a gas grill) fairly quickly due to the high heat used in a pizza oven.
I'm using the Arc, which is smaller than the XL but fuel usage on both is in the same ballpark. Making pizza as in this video will get you many hours of usage from one standard propane tank.
The flame control is in the front of the Arc series ovens and thus one can adjust the flame easily as needed which also helps manage propane usage.
A door, which is an added expense and sold only by third-party vendors, can also cut down on fuel usage.
If you are in the U.S. and depending on your location a company called Cynch will deliver propane tanks to your home.
So, again, for making a pizza like this which is done at a relatively low temperature for a portable pizza oven, you can preheat your Arc oven and cook your pizza within a 45 minute time frame and without using very much propane.
@@bstreetbistro thanks for the response. Propane tanks are not the problem I have several. I was interested because it takes thirty to forty five minutes to warm up on high before each cook and concern it would use up a lot of propane just to cook a couple pizzas or even just one and shut it down. I am sure once the temperature is reached it doesn't take as much to maintain for a few more pizzas due to the insulation of the oven. I have thought about the arc over the arc xl as it makes up to a 14" pizza vs a 16" on the XL but I like the idea of that 2 extra inches not for making a 16" pizza but the ease of get a 13 to 14" pizza out of the oven and pizza place away from the heat source a little more as I don't like a burnt crust on edges of my pizza. And the difference is only a hundred dollars. Both versions look good though more like a professional pizza ovens. Don't like the metal ones as they don't look like they would last and maintain heat properly.
@@rickbooher8224Cynch refills the tanks too.
I have an Ooni Koda. Used it for years. But the Gozney ovens are what I would recommend now unless ultra-portability is a factor.
The extra space in the Gozney Arc XL is a plus, and I'm planning on getting it also. The cool thing about the Arc flame is that it, well, arcs over the near edge of the pizza.
I can put the dough right near the flame and while the edge of the dough closest to the flame cooks faster it is not that much faster than say the back edge and far right edge. Most of the flame is shooting and spreading far over the near edge.
So a little bit of quick turning avoids burnt edges.
looks beautiful
Is there anyway that can be done without a pizza oven. Maybe we can buy something that helps to get a good result in a normal oven
You can bake the pizza even in your regular oven, but the result sadly won't be the same