Please welcome Johnny back on the channel. Here is Johnny Classic Neapolitan Pizza Dough video made with fresh Yeast th-cam.com/video/8Q_9h6VKm9c/w-d-xo.html
Something I didn’t understand. The dough balls as Johny said will go into the fridge. Then showed some doughs and said these doughs never seen the fridge and made the pizza from them. Sorry can’t help it, but lost the fermentation process there. I hope this gets explained. Thank you both for this lovely video
You can really tell Johnny is a master at his craft because he has a whole equation that determines the temperatures needed for the perfect dough every time. No doubt a product of many years of trial and error.
Ciao! You're absolutely right! Mastery comes from years of dedication, experimentation, and honing techniques. Johnny's equation for perfect dough temperatures reflects his deep understanding of the craft. Keep exploring and practicing - it's all part of the delicious journey! Buon appetito and happy cooking! 🍕👨🍳🇮🇹👍
INGREDIENTS for this Pizza: 600ml water (room temperature) 1kg 5 Stagioni Napoletana Pizza Flour, Tipo 00 (RED) 30g salt 1g dry yeast) UTENSILS: Large mixing bowl Table or bench space Your hands! OPTIONAL: This pizza can also be made using a stand mixer
Hey Vincenzo, PLEASE MAKE A VIDEO WITH JOHNNY ON NEAPOLITAN STYLE PIZZA WITH ALL PURPOSE FLOUR BECAUSE WE DO NOT GET 00 FLOUR HERE. EVEN IF WE GET OUR HANDS ON IT IT IS SUPER EXPENSIVE.
Thanks to Johnny for being so open about the whole process that goes into making the real, authentic "Pizza Napoletana", and to you Vincenzo for getting us this "Behind the scenes" view. Looking forward to your next video!
Thank you for your kind words! 🙌🍕 Johnny's dedication to authenticity and sharing his knowledge is truly admirable. Stay tuned for more delicious recipes and culinary insights. Happy cooking and exploring the world of Italian cuisine! 🇮🇹👨🍳🎥
Absolutely! Craftspeople are often cagey about the tricks of their trade, or maybe they fear frightening off the uninitiated? This was fantastic: I can actually say I've studied this video several times.
I have watched tons of videos about pizza in the last 5 years and Johnny is always a pleasure to watch. He is always so spot on! His English helps a lot. Thanks for having him!
Johnny is indeed a fantastic addition to the culinary world! 🍕👨🍳 His expertise and clear explanations make learning enjoyable. Thank you for watching and appreciating his contributions! 😊🇮🇹👌
Love this! Thanks for posting. So, after the dough balls rest for 2 hours in a sealed container, does it then go into the fridge for 24 hours? Then out for 4-5 hours before shaping and baking? Thanks!
I have installed my wood fired oven. I have been looking at dough recipes for a few months before it was installed. I haven't begun my first attempt at my first dough and have looked everywhere for ideas before I start. I live in Melbourne Australia. I have had my share of pizzas from 400 gradi (Johnny's ristorante(s) To find him here giving up his method brings tears to my eyes. I am 5th generation Irish Australian. I learnt my cooking from my Greek/Egyptian brother in law. I always want to know the reason (science) behind the way we cook things. Johnny explains things just as I learnt from my brother in law. I will now follow his method to a T. Grazie Johnny & Vincenzo.
Johnny is back! Perfect timing guys. I was making pizza last night at about 64% hydration and a 24 hour fermentation from the previous day. Don't worry, I didn't use sugar or a giant pile of yeast so the dough didn't wake up and talk to me! That's a great kneading technique Johnny shows keeping the last bit of flour in front of the dough to monitor how much it wants to accept. Also two of those dough ball techniques I haven't seen before and I will have to try them. Very good tips on letting the yeast activate before refrigeration and turning methods in the oven! I love everything about this video and I learned quite a few things, cheers guys!
Thank you for the detailed feedback! 🍕👨🍳 It's fantastic to hear that Johnny's techniques and tips resonated with you. Your dedication to proper fermentation and handling the dough is admirable. Keep experimenting and perfecting your pizza-making skills. Cheers to delicious homemade pizzas! 🍕🥂
we are lucky that a guy like johnny share his knowledge on pizza like that. Its very clear and everything is explaned. Thank you Johnny ! Very appreciated
Indeed, Johnny's willingness to share his pizza-making expertise is a treasure! 🍕👨🍳 It's wonderful to hear that you're finding his explanations clear and valuable. Keep enjoying the journey of creating amazing pizzas! 🇮🇹😊👩🍳
From a guy that doesn't typically comment on videos, I just couldn't help myself this time around. Hands down the best tutorial on pizza dough making bar none. Every detail, especially the "whys", was absolutely spot on by shedding light on why everything matters and why you're doing it. Bravo to both you gents for sharing your love.
@@marktadeo7292I have been using Vito's recipe for two years, I am going to try this one this week and compare them. What works in pro oven doesn't necessary works in Ooni oven so will see which one I like more. edit. I am also going to experiment for a while and maybe hybridese those two depending how things go.
I'm thrilled to hear you enjoy our videos! 🍕👨🍳 We make a great team. Best of luck with the dough, and from Italy to the Netherlands, grazie mille! 🇮🇹🇳🇱🍞
I made the dough yesterday, I’m in US, used Fleischmann’s active dry yeast at the 1g to 1kg flour ratio. They were only about 50% bigger after 6 hours so I left them out overnight and they doubled but were fairly flat. Maybe my yeast wasn’t as active as it should have been. I ended up cooking with it and it was tasty! A little more salt than I like, I’d probably go with 20g per 1kg flour next time. Looking forward to getting this perfected! Thank you Johnny and Vencenzo!
It's so nice to see details like how to tell if the dough is ready, that's the kind of thing often missed in recipes. And I love the details on the water temperature. I'm sure I'll have some great pizza tomorrow!
Did it by the book - Johnny's book. I'd have to say that I am impressed with the result and I am pretty happy with myself. I had a duty to learn to make a better pizza, I ended up with great pizza. Thank you a lot. All my life I was prepared to become a judge/lawyer, to follow my parents' footsteps, but in cooking I found my truest of passions! I found that I love the combination of olive paste and tuna over the tomato sauce on pizza, don't know if it's right to do so, but I just find this taste to be lovely. God bless this channel and may it grow beyond infinity!!!
Congratulations on your pizza success! 🍕👏 It's wonderful to hear that you've discovered your true passion in cooking. The combination of olive paste and tuna on pizza is your own creation, and if it tastes delicious to you, then it's absolutely right! 🍅🐟🫒 Keep exploring and enjoying your culinary journey. Grazie mille for your kind words, and may your love for cooking continue to flourish! 🇮🇹👨🍳❤️🙏
Absolutely, that's the goal! 🍕👌 Achieving a soft yet crunchy crust is all about getting the right balance of ingredients and mastering the baking process. Get ready to enjoy every bite of that delicious pizza crust! 🍕😋
Ciao! So glad the video was informative! Getting the yeast quantity right is crucial for perfect dough. Happy to help you on your pizza-making journey! Buon appetito! 🍕👨🍳🇮🇹👍
What i love about johnny is that he never comes across with the attitude that his above everyone else .. can't wait for the weather to get better here in Melbourne to go for a bike ride from the Western suburbs to visit his restaurant .
Excellent recipe and quite easy to follow. Only one downside for us guys not having pizza oven :) Usually home electric ovens temperatures are between 250 and 300 Celsius. So it will be longer bake. You'll need to prebake the dough first with tomato sauce without mozzarella some minutes and then to add mozzarella and continue baking until done. Otherwise mozzarella will burn due to the longer bake time. Anyway thanks for the master tips!
Glad you enjoyed the recipe! 🍕👨🍳 Adjusting for home ovens is smart. Prebaking the dough is a great move to avoid burning the mozzarella. Adaptation is key! Keep up the awesome cooking. 🇮🇹🔥
Hello Vicenzo! Hey, I made Neapolitan Pizza for the first time. I want to thank Johnny for sharing his pizza-making knowledge. Thank you for putting out quality content!
That was a REAL masterclass - I bake, and I learnt SO much from that. There are American viewers that overuse the word "awesome". I'm a pom in the Czech republic. This video filled me with awe. It was truly truly AWESOME!
Thank you for your kind words! 🍕👨🍳 I'm thrilled that you found the video so valuable and that it filled you with awe. Johnny's masterclass is indeed packed with incredible techniques. Keep honing your baking skills and enjoying the culinary journey. Buon appetito and happy baking! 🇮🇹🍴🌟
@@vincenzosplate Yes, even though in my country I won't be able to find the right ingredients (00 flour and San Marzano), I will try my best to follow the recipe with what I got.
I love watching that guy and learning from him, such a great instructor! Thanks for showing the details along the way, and your formula for how to get the correct final temp.
I appreciate that! I always make sure to make my contents easy to follow and fun to watch too. Have fun and don't forget to share your masterpiece with the community.
The internet has made it so much easier for us to share and learn from each other. I'm glad you found the Neapolitan pizza dough recipe helpful. Keep enjoying the journey of learning and creating delicious dishes! 🍕👨🍳
I've been trying to get this dough to work in a home oven. Using a Pizza steel and the grill function yielded some amazing results. I am in love! So freaking good. It took a few tries to really get every step right, but I had so much fun learning.
We're thrilled to hear that you enjoy our collaborations! 🍕👨🍳 Sharing techniques and tips is what makes the culinary community so special. Your support means a lot. Keep cooking and exploring delicious flavors! Buon appetito! 🇮🇹🍴❤️🌟
Love the video! I have 2 questions. 1. If I don't have a pizza oven but a regular electronic oven and a pizza stone, what should I do? (My oven's temp can go to 500°F) 2. If I am making this recipe for say just 2 or 3 people and I don't want to end up with a lot of pizza dough balls so I can use them all at once (maybe about 2 to 3 pizza balls), can I cut the ingredient measurements in half? This would help so much for me as a home chef! Thanks a bunch!
Ciao Danny! Regarding the oven, I have a super interesting video about how to cook pizza in a regular oven, you can check it out here th-cam.com/video/IXsPQ9G32io/w-d-xo.htmlsi=NVvuqvvckFmDxTv9 Furthermore, I suggest you to make the whole dose, cause it's not super easy to reduce the doses to make pizza, so my suggestion is to then freeze the balls of dough
Been trying to make Italian style pizza for some time and followed a lot of recipe from TH-cam, but everything about this video was perfect for making a real neopolitan pizza. Couldn't have turned out better. Can't wait to try it in my wood oven in the summer
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 the neapolitan pizza looked so very yummy and delicious and fabulous and fantastic I am so going to make it
In my humble home cooking experience (not in any way a chef) the biggest differences between "only ok" dough and something absolutely delectable, first, adequate hydration of the flour. Most instructions lead the inexperienced to use too much flour/not enough water. Next, especially with dry yeast, letting the dough proof overnight can help it develop more complex and nuanced flavors. If it's in the oven only a couple hours after waking up the yeast, it can be a bit .. bland. (And these comments are meant as a generality, not specific to this or any single other video... You guys did touch on these so big big thumbs up)
Your insights are spot on! 👌💡 Proper hydration and allowing the dough to proof slowly are key factors in achieving outstanding flavor and texture. Your attention to detail in home cooking is impressive. Keep experimenting and enjoying the journey of creating culinary masterpieces! 🍞👨🍳👩🍳
Ciao! Don't be scared, just dive in! 🍕👨🍳 Cooking is an adventure. Embrace the process, and you'll create amazing dishes like a pro! Buon appetito! 🇮🇹👩🍳🔥
thank you thank you thank you Vincenzo & Johnny, I just made the best Neapolitan pizzas of my life following your instructions; I made a very small batch of two-250gram dough balls thinking I would eat one of the pizzas today and the other tomorrow, it was so good I couldn't stop, I cut both into quarters, barreled through the first one & ate 3 pieces of the second one 😳😋, you guys are the best! I seriously cannot believe how good this was.
I followed Johnny’s recipe to make the dough and Vincenzo’s tips to cook Neapolitan style pizza in a regular oven and SUCCESS!! I never made pizza dough before, let alone one that is so tasty and doesn’t flop too much after it’s cooked. It’s so easy I am going to make more once I use up the rest of the dough balls that I proofed and froze thanks to Johnny’s instructions.
Great video! I really like the reaction videos that you and Johnny do together as well. It would be great to see one of Vito Iacopelli’s Neapolitan pizza.
Thank you for your feedback! 🍕👨🍳 I'm glad you enjoy the reaction videos - they're a fun way to share culinary insights. Feel free to ask if you have any questions. Happy cooking and enjoy your culinary adventures! 🇮🇹🍴🌟
This video was very useful but i didn't understand the part of last rest ! I mean between after making the balls and putting them in the container, and using them... We need to rest it 2-4 hours and then put them in the fridge for using tomorrow or we can use them after 2-4 hours of rest?
Absolutely, Johnny's attention to detail is a boon for home bakers! 🍕👨🍳 Your culinary journey is sure to be enriched by his expertise. Happy baking and enjoy the delicious results! 👩🏼🍳🍞😊
I was going to make Johnny's original recipe with my daughter this weekend, but couldn't find fresh yeast anywhere (I live in the US, northeast), and then noticed this upcoming video. JUST IN TIME! THANKS!!! Looking forward to it.
You're welcome! 🍞 I'm glad the timing worked out well for you. Baking bread with your daughter sounds like a wonderful way to spend time together. Enjoy following the recipe and the process of creating delicious homemade bread. If you have any questions along the way, feel free to ask. Happy baking and buon appetito!
That is quite the work out! Today I made my sauce. Tomorrow I make the dough. I will follow your tips. Cold water Salt and yeast not friends. 25 min. one foot in front. Two hours, then two hours or something like tha. I can't wait.
Question. In the formula, 56-flour…. What exactly is the number representing the flour? Protein? Otherwise it would be a huge number on the result. Can anybody help me. Great video thanks.
this video turned from youtube to master class. i love this guys knowledge and his science backed analogy. he knows his stuff. great effort from vincenzo to give us this quality content.
I don't understand the formula part. What does the "flour" part means? The temperature of the flour? So what do we do, we start with 56 then we measure the flour then the ambient temperature then the energie transfert? On the website you say : "56 - flour - ambient temperature - friction transfer = water temperature" "56 - 35 - 5 - 5 = 11", how do we obtain that 35? It is the flour temperature and the ambient temperature combined? I'm actually kind of lost hahaha
Detailed description is in the website. 35 ounces of flour. But, the ambient temperature in my case is 30. For that, the water temperature will be -14 for me which I cannot make.
Thank you so much for sharing all your live for food with everyone. I'm a german. I just tried making pizza again since my childhood. Where I was at a Italian family for a day that my mum knew and when I had a day with a Italian Pizza maker. Also the Italian supermarket was one of my favorite ones to get food at. The smell of the food in there and everything so good🥰 Him showing everything. Surely I don't remember everything. But this video helped me alot. My pizza looked really good for me doing it after a really long time. I have live for many dishes allover the world. But Pizza really is one of my loves. Bcs it's easy to make and makes everyone happy. Food is love that needs time. Which really helps me calming down in a rather hectic live. So again thank you for sharing it with him and us. Now I can do Pizza myself again without it being from the supermarket 😶🌫️🤣 I love Pizza 🥰
Hello The video is amazing but was wondering about the formula and the ambient temperature that is mentioned in the example which is 5, In my location, the ambient temperature is 25 degrees Celcius which makes the water temperature -9 degrees which is below freezing point. Can you explain more about this?
Go to the recipe linked in the video description. It has a written example of the formula. Note that the flour value is OUNCES, not DEGREES. Odd, but perhaps it will work if the correct units are used.
Awesome video! I want to understand the perfect dough anywhere formula but I am a little confused on what the factor or value of flour is supposed to represent in the formula. 56 - Flour - Ambient º - Energy Transfer º = Water º . Is the flour factor the temperature of the flour? I tried some higher summer heat ambient temperatures, (26ºC for instance) assuming the factor of flour is the temperature of the flour and with this formula and the waterº is below freezing so I must have misunderstood.
I've been making Neapolitan pizza at home in an Ooni oven for 2 years now with great results. However, I'm always trying to up my game. One question I have for Johnny is how long did you leave the dough balls out at room temperature until you used them? 24 hours, 18 hours?
Once he made the dough balls he said 2-4 hours to prove and then into the fridge. It was then pull out of the fridge 4-5 hours before you cook to allow the dough to come to room temperature. Depending on how hot the weather is you may be able to leave the dough balls out of the fridge for the 24 hours but not sure on that.
I have the same question. He does talk about refrigeration, but then just before he starts stretching the dough balls he says that the balls haven't seen refrigeration?!
Johnny's lessons are a treasure! 🍕👨🍳 Your eagerness to put your new skills into action is fantastic. Get ready to create some amazing pizzas and enjoy the process! 🍕😊👩🍳
Fantastic. Glad to see Johnny making pizza again on your channel. There is always more to learn from Johnny in tiny details here and there. He is a wonderful collaborator to your channel. However I'm not sure how his water formula works where my ambient and flour temperatures are at 27 C 56-27-27-5= -3 Of course 3 C below freezing water temperature will not work.
The flour value is amount of flour in ounces, not flour temp. But I agree the ambient temp value doesn't make sense, why is 5 used in the example? That is very strangely cold.
@@amything Had flour value been in ounces, a 25 lbs. bag which is 400 ounces, would not work in that formula. Besides, Johnny works in Metric units. It seems to me he misspoke. It has got to bee 66 instead of 56 in his formula for it to make sense. 66 - Ambient Temperature-Flour Temperature -Friction temperature transfer= Water Temperature (In Celsius) For example, 66 - 25 C Ambient - 25 C Flour - 5 C Friction = 11 C
@@CoolJay77 If you go to the linked recipe page in the video description, a mathematical example of the formula is provided and the flour is indeed listed in ounces, not temperature. It is an odd formula, but given Johnny's expertise, I would trust it. Perhaps, Johnny never meant for this formula to be scaled to pizzeria size recipes and it is more for use with one or a few pizza balls only.
Mamma mia! I tried scrolling down to find the end of the comments but gave up after a while. I agree with some writers that is was quite technical, but that’s how masterchefs become Master Chefs. It was like watching an artist working on his masterwork. Grazie
! I appreciate your understanding that crafting the perfect Neapolitan pizza dough can be a bit technical, but it's all in pursuit of that authentic and delicious taste. I'm glad you enjoyed the process, and I hope your homemade pizza turned out as great as a masterwork. Happy cooking! 🍕👨🍳🇮🇹
I'm glad to hear you enjoyed the cooking video! Johnny's passion for teaching and cooking shines through. Stay tuned for more mouthwatering recipes! 😊👨🍳🎥
Again thank you Maestro Vincenzo. Maestro Di Francesco´s pizzas are beautiful like his Marana ovens. People at Marana en Verona say Maestro Di Francesco is an ambassador !!
You're very welcome! 🇮🇹🍕 It's great to hear about Maestro Di Francesco's beautiful pizzas and his connection to Marana ovens. True culinary ambassadors make a difference! Enjoy your pizza journey. 😊👨🍳👍
I honestly think food is my love language. Seeing this pizza come out of the oven made me emotional, wow. Great work as always, thanks for this video Vincenzo
That sounds like a fantastic idea! 🍕 Collaborating with Vito Iacopelli for a pizza-making episode using Poolish would surely be a treat. The culinary world is full of exciting possibilities. 👨🍳🍕🤝
I've done this recipe and used the dough proving setting on my oven and they came out great, surely there will be a method to do similar if your oven doesn't have that feature. Think it's around 35c with steam
Great video many thanks, There's one thing I didn't get, the formula, When you say 56 - Flour - Ambient - Transfer = Water I get ambient and Transfer, what is flour is it weight or temperature of the flour Many thanks again, great video
Thank a lot for this high quality and detailed video, Thanks Johnny and Vicenzo, best pizza video i ve ever seen. Great works and thanks for sharing this knowledge.
It is such an honour, we always make sure to provide quality and fun recipes for everyone to enjoy. I do hope you'll give this a try soon! Happy cooking.
@@vincenzosplate i do use this recipe and method now. It’s terrific! Question: In Naples, and during the Naples championship, don’t they use “mother”? I’ve been using starter or sourdough starter since I can’t keep a big dough box going or starter with a little yeast.
I was literally just trying to figure out how to convert Johnny’s last video with fresh yeast to dry. A total lifesaver and an amazing resource. Thank you!🎉
You're very welcome! 😄 I'm thrilled I could help you convert the yeast measurements. If you have any more questions or need assistance with anything else, don't hesitate to ask. Happy cooking and enjoy the amazing culinary journey! 🍳👨🍳🎉
Very informative video! Im just wondering, if im making pizza at home in a standard 250° oven, do all the same principles still apply or is there something i need to pay attention to?
Please welcome Johnny back on the channel. Here is Johnny Classic Neapolitan Pizza Dough video made with fresh Yeast th-cam.com/video/8Q_9h6VKm9c/w-d-xo.html
@vincenzosplate what can you say to chef vito iacopelli about his pizza? Give a reaction from you and world champion pizza chef johnny
@jhunenriquez8551 yeah I'd love to watch that duel too ;)
@@jhunenriquez8551 A video with different methods such as with poolish would be nice as it is a lot easier not requiring much effort.
Adorei o video
Something I didn’t understand. The dough balls as Johny said will go into the fridge. Then showed some doughs and said these doughs never seen the fridge and made the pizza from them. Sorry can’t help it, but lost the fermentation process there. I hope this gets explained. Thank you both for this lovely video
You can really tell Johnny is a master at his craft because he has a whole equation that determines the temperatures needed for the perfect dough every time. No doubt a product of many years of trial and error.
Ciao! You're absolutely right! Mastery comes from years of dedication, experimentation, and honing techniques. Johnny's equation for perfect dough temperatures reflects his deep understanding of the craft. Keep exploring and practicing - it's all part of the delicious journey! Buon appetito and happy cooking! 🍕👨🍳🇮🇹👍
@@vincenzosplate what's the value of flour in the formula ????
INGREDIENTS for this Pizza:
600ml water (room temperature)
1kg 5 Stagioni Napoletana Pizza Flour, Tipo 00 (RED)
30g salt
1g dry yeast)
UTENSILS:
Large mixing bowl
Table or bench space
Your hands!
OPTIONAL: This pizza can also be made using a stand mixer
Hey Vincenzo, PLEASE MAKE A VIDEO WITH JOHNNY ON NEAPOLITAN STYLE PIZZA WITH ALL PURPOSE FLOUR BECAUSE WE DO NOT GET 00 FLOUR HERE. EVEN IF WE GET OUR HANDS ON IT IT IS SUPER EXPENSIVE.
@@459_nilavratbera4 if you can get bread flour, that's a good substitute
My question is how big is do I make the dough balls?
Thanks for sharing amazing recipes! That’s what it’s all about🔥
I have been trying to find this flour for a while. Everywhere I look it says sold out or unavailable. If you have a link can you please share it?
Thanks to Johnny for being so open about the whole process that goes into making the real, authentic "Pizza Napoletana",
and to you Vincenzo for getting us this "Behind the scenes" view.
Looking forward to your next video!
Thank you for your kind words! 🙌🍕 Johnny's dedication to authenticity and sharing his knowledge is truly admirable. Stay tuned for more delicious recipes and culinary insights. Happy cooking and exploring the world of Italian cuisine! 🇮🇹👨🍳🎥
Absolutely! Craftspeople are often cagey about the tricks of their trade, or maybe they fear frightening off the uninitiated? This was fantastic: I can actually say I've studied this video several times.
I have watched tons of videos about pizza in the last 5 years and Johnny is always a pleasure to watch. He is always so spot on! His English helps a lot. Thanks for having him!
Johnny is indeed a fantastic addition to the culinary world! 🍕👨🍳 His expertise and clear explanations make learning enjoyable. Thank you for watching and appreciating his contributions! 😊🇮🇹👌
😮
There's a reason why this man was awarded best pizza maker...Every step in the making matters...Nailed the science
Thank you Vincenzo and Johnny for an excellent tutorial without unnecessary chatter. It’s so pleasant, I watched at least five times!
You're very welcome! 🇮🇹💫 Keep enjoying and experimenting with their recipes! 🍽️👨🍳
It's always good when Johnny is in a video.
Oh yesss, he’s a great pizza chef and he knows what he’s talking about hehe
@@vincenzosplateneeds your tips on talking non professionals.
Good double act.
😂
😮
Love this! Thanks for posting. So, after the dough balls rest for 2 hours in a sealed container, does it then go into the fridge for 24 hours? Then out for 4-5 hours before shaping and baking? Thanks!
I have installed my wood fired oven. I have been looking at dough recipes for a few months before it was installed. I haven't begun my first attempt at my first dough and have looked everywhere for ideas before I start. I live in Melbourne Australia. I have had my share of pizzas from 400 gradi (Johnny's ristorante(s) To find him here giving up his method brings tears to my eyes. I am 5th generation Irish Australian. I learnt my cooking from my Greek/Egyptian brother in law. I always want to know the reason (science) behind the way we cook things. Johnny explains things just as I learnt from my brother in law. I will now follow his method to a T. Grazie Johnny & Vincenzo.
You can taste the honesty in every slice fresh dough, real ingredients, and no hidden surprises. This is how pizza should be made!
Thanks, chef 🫡
Johnny is back! Perfect timing guys. I was making pizza last night at about 64% hydration and a 24 hour fermentation from the previous day. Don't worry, I didn't use sugar or a giant pile of yeast so the dough didn't wake up and talk to me!
That's a great kneading technique Johnny shows keeping the last bit of flour in front of the dough to monitor how much it wants to accept. Also two of those dough ball techniques I haven't seen before and I will have to try them. Very good tips on letting the yeast activate before refrigeration and turning methods in the oven! I love everything about this video and I learned quite a few things, cheers guys!
Thank you for the detailed feedback! 🍕👨🍳 It's fantastic to hear that Johnny's techniques and tips resonated with you. Your dedication to proper fermentation and handling the dough is admirable. Keep experimenting and perfecting your pizza-making skills. Cheers to delicious homemade pizzas! 🍕🥂
I really enjoy how Johnny is so willing to share how to make the dough and give tips to help home bakers like me out.
we are lucky that a guy like johnny share his knowledge on pizza like that. Its very clear and everything is explaned. Thank you Johnny ! Very appreciated
Indeed, Johnny's willingness to share his pizza-making expertise is a treasure! 🍕👨🍳 It's wonderful to hear that you're finding his explanations clear and valuable. Keep enjoying the journey of creating amazing pizzas! 🇮🇹😊👩🍳
From a guy that doesn't typically comment on videos, I just couldn't help myself this time around. Hands down the best tutorial on pizza dough making bar none. Every detail, especially the "whys", was absolutely spot on by shedding light on why everything matters and why you're doing it. Bravo to both you gents for sharing your love.
I've been making this at home. Half the ingredients made around 3-4 good sized dough balls, and the result is absolutely delicious. Thank you so much.
How did you go with the colours? Was it white before fermentation and slightly yellow/golden after fermentation?
This is the best dry yeast pizza dough recipe on the internet. Period. Grazie mille.
All steps he makes look so easy, what a pro.
You’re absolutely right my friend, he’s a pro
Pizza dough might be one of the easiest things to make.
@@vincenzosplate hi, is this recipe better than vito lacopelli pizza utube show?
@@marktadeo7292I have been using Vito's recipe for two years, I am going to try this one this week and compare them. What works in pro oven doesn't necessary works in Ooni oven so will see which one I like more. edit. I am also going to experiment for a while and maybe hybridese those two depending how things go.
Thank you for being so generous in sharing your experience with us!!!
I love it when Johnny and Vincenzo do a video together. Definitely will make this dough at home 🙌🏻 Grazie Mille from 🇳🇱
I'm thrilled to hear you enjoy our videos! 🍕👨🍳 We make a great team. Best of luck with the dough, and from Italy to the Netherlands, grazie mille! 🇮🇹🇳🇱🍞
Thanks
thank you for being so wonderful
I made the dough yesterday, I’m in US, used Fleischmann’s active dry yeast at the 1g to 1kg flour ratio. They were only about 50% bigger after 6 hours so I left them out overnight and they doubled but were fairly flat. Maybe my yeast wasn’t as active as it should have been. I ended up cooking with it and it was tasty! A little more salt than I like, I’d probably go with 20g per 1kg flour next time. Looking forward to getting this perfected! Thank you Johnny and Vencenzo!
The correct value is one percent
It's so nice to see details like how to tell if the dough is ready, that's the kind of thing often missed in recipes. And I love the details on the water temperature. I'm sure I'll have some great pizza tomorrow!
I've been making pizzas using Johnny's recipe for a bit now and it's honestly changed my life.
I can't believe how delicious my pizzas are now
Game changer for me as well following the strict rules that he honors admirably.
is your crust soft and fluffy, mine keep s coming out hard as a rock
By far, it's the best Neapolitan Pizza video! It takes you from start to finish with detailed instructions. Jonny is an absolute BOSS!!
It's beautiful to see a Master work his craft. This is inspiring me to hand-make some pizza at home, even if there's no hope it'll be this good.
Happy to know the video inspired you, this is awesome!
With Johnny’s recipe you can’t go wrong!
@@vincenzosplate The way Johnny explains and demonstrates is so down to earth and practical, it feels like anyone can make this.
There’s always hope!
Did it by the book - Johnny's book. I'd have to say that I am impressed with the result and I am pretty happy with myself. I had a duty to learn to make a better pizza, I ended up with great pizza. Thank you a lot. All my life I was prepared to become a judge/lawyer, to follow my parents' footsteps, but in cooking I found my truest of passions! I found that I love the combination of olive paste and tuna over the tomato sauce on pizza, don't know if it's right to do so, but I just find this taste to be lovely. God bless this channel and may it grow beyond infinity!!!
Congratulations on your pizza success! 🍕👏 It's wonderful to hear that you've discovered your true passion in cooking. The combination of olive paste and tuna on pizza is your own creation, and if it tastes delicious to you, then it's absolutely right! 🍅🐟🫒 Keep exploring and enjoying your culinary journey. Grazie mille for your kind words, and may your love for cooking continue to flourish! 🇮🇹👨🍳❤️🙏
That crust looks soft but crunchy in the same time, looks delicious !
Absolutely, that's the goal! 🍕👌 Achieving a soft yet crunchy crust is all about getting the right balance of ingredients and mastering the baking process. Get ready to enjoy every bite of that delicious pizza crust! 🍕😋
Incredible pizza. Johnny was so great and his content helps a lot of people who loves to make pizza on there own. ❤
Really important video. I had no idea that I needed to use less dry yeast. This explains why my dough was always enormous. Thanks Vincenzo and Johnny
Ciao! So glad the video was informative! Getting the yeast quantity right is crucial for perfect dough. Happy to help you on your pizza-making journey! Buon appetito! 🍕👨🍳🇮🇹👍
What i love about johnny is that he never comes across with the attitude that his above everyone else .. can't wait for the weather to get better here in Melbourne to go for a bike ride from the Western suburbs to visit his restaurant .
Excellent recipe and quite easy to follow. Only one downside for us guys not having pizza oven :) Usually home electric ovens temperatures are between 250 and 300 Celsius. So it will be longer bake. You'll need to prebake the dough first with tomato sauce without mozzarella some minutes and then to add mozzarella and continue baking until done. Otherwise mozzarella will burn due to the longer bake time. Anyway thanks for the master tips!
Glad you enjoyed the recipe! 🍕👨🍳 Adjusting for home ovens is smart. Prebaking the dough is a great move to avoid burning the mozzarella. Adaptation is key! Keep up the awesome cooking. 🇮🇹🔥
@@vincenzosplate thanks for taking the time to respond to me! Keep up with creating the great content!
pizza oven electric chefmate on sale 200 on amazon black friday deal, oven gets same temp as a outdoor pizza oven🎉
@@gliver2549 and a big kitchen!!!!
Johnny You are a star, I have learned so much from you and I can h ear the passion in your voice! Viva Italia! Thank you!
This is going to be another great video as always my dear friend thank you and looks so beautiful and delicious 😊🤗👍👍👍👍👍
Thank you for your kind words! Your support means the world. Enjoy the deliciousness ahead! 😄👨🍳🍝👍👍👍👍👍
Love his teaching! Clear, to the point, not messing around. Thanks for teaching!
Hello Vicenzo! Hey, I made Neapolitan Pizza for the first time. I want to thank Johnny for sharing his pizza-making knowledge. Thank you for putting out quality content!
Hello there! 🍕 Johnny does an excellent job sharing his pizza-making expertise. I'm sure it turned out delicious. Buon appetito! 🇮🇹👨🍳
That was a REAL masterclass - I bake, and I learnt SO much from that. There are American viewers that overuse the word "awesome". I'm a pom in the Czech republic. This video filled me with awe. It was truly truly AWESOME!
Thank you for your kind words! 🍕👨🍳 I'm thrilled that you found the video so valuable and that it filled you with awe. Johnny's masterclass is indeed packed with incredible techniques. Keep honing your baking skills and enjoying the culinary journey. Buon appetito and happy baking! 🇮🇹🍴🌟
Excellent video, Johnny is very diligent in explanations and very nice and honest guy.
Thank you SO much! This is much appreciated 🙏🏻
Are you going to follow his recipe?
@@vincenzosplate Yes, even though in my country I won't be able to find the right ingredients (00 flour and San Marzano), I will try my best to follow the recipe with what I got.
@@NIKOLAP7 You can definitely find an equivalent, just research. :)
@@Sertifi I know, that was my point. I should stick to the best substitutes and it will turn out just fine.
Dear Mr. Vincenzo and Mr. Johnny, This is Dave's wife: Thank you so much for this video and your tips to make this wonderful pizza!
Absolutely awesome. Precision, practice and perfection! That is how you do it! Brilliant video.
Oh wow you’re so kind Aron, thank you a lot 🙏🏻
I love watching that guy and learning from him, such a great instructor! Thanks for showing the details along the way, and your formula for how to get the correct final temp.
I appreciate that! I always make sure to make my contents easy to follow and fun to watch too. Have fun and don't forget to share your masterpiece with the community.
Just think about the amount of years and experience needed to learn something like this, prior to the internet. Thank you for the knowledge Johnny.
The internet has made it so much easier for us to share and learn from each other. I'm glad you found the Neapolitan pizza dough recipe helpful. Keep enjoying the journey of learning and creating delicious dishes! 🍕👨🍳
I've been trying to get this dough to work in a home oven. Using a Pizza steel and the grill function yielded some amazing results. I am in love! So freaking good.
It took a few tries to really get every step right, but I had so much fun learning.
Always love it when you & Johnny collab together. It’s awesome Johnny shares his techniques and pro tips. Many thanks for your videos Vincenzo ❤🙏
We're thrilled to hear that you enjoy our collaborations! 🍕👨🍳 Sharing techniques and tips is what makes the culinary community so special. Your support means a lot. Keep cooking and exploring delicious flavors! Buon appetito! 🇮🇹🍴❤️🌟
I started making pizza for my 2 sons bc of you! Thank you so much. Forever grateful 🙏
Love the video! I have 2 questions.
1. If I don't have a pizza oven but a regular electronic oven and a pizza stone, what should I do? (My oven's temp can go to 500°F)
2. If I am making this recipe for say just 2 or 3 people and I don't want to end up with a lot of pizza dough balls so I can use them all at once (maybe about 2 to 3 pizza balls), can I cut the ingredient measurements in half?
This would help so much for me as a home chef! Thanks a bunch!
Ciao Danny!
Regarding the oven, I have a super interesting video about how to cook pizza in a regular oven, you can check it out here th-cam.com/video/IXsPQ9G32io/w-d-xo.htmlsi=NVvuqvvckFmDxTv9
Furthermore, I suggest you to make the whole dose, cause it's not super easy to reduce the doses to make pizza, so my suggestion is to then freeze the balls of dough
@@vincenzosplate Grazie! That's helps a lot!
Been trying to make Italian style pizza for some time and followed a lot of recipe from TH-cam, but everything about this video was perfect for making a real neopolitan pizza. Couldn't have turned out better. Can't wait to try it in my wood oven in the summer
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 the neapolitan pizza looked so very yummy and delicious and fabulous and fantastic I am so going to make it
Thank you my friend 🙏🏻 we are glad to know you enjoyed the video and we can’t wait for you to make Pizza
In my humble home cooking experience (not in any way a chef) the biggest differences between "only ok" dough and something absolutely delectable, first, adequate hydration of the flour. Most instructions lead the inexperienced to use too much flour/not enough water. Next, especially with dry yeast, letting the dough proof overnight can help it develop more complex and nuanced flavors. If it's in the oven only a couple hours after waking up the yeast, it can be a bit .. bland. (And these comments are meant as a generality, not specific to this or any single other video... You guys did touch on these so big big thumbs up)
Your insights are spot on! 👌💡 Proper hydration and allowing the dough to proof slowly are key factors in achieving outstanding flavor and texture. Your attention to detail in home cooking is impressive. Keep experimenting and enjoying the journey of creating culinary masterpieces! 🍞👨🍳👩🍳
He makes it look so easy... I might stop being scared of this type of cooking and try to make a pizza
Ciao! Don't be scared, just dive in! 🍕👨🍳 Cooking is an adventure. Embrace the process, and you'll create amazing dishes like a pro! Buon appetito! 🇮🇹👩🍳🔥
thank you thank you thank you Vincenzo & Johnny, I just made the best Neapolitan pizzas of my life following your instructions; I made a very small batch of two-250gram dough balls thinking I would eat one of the pizzas today and the other tomorrow, it was so good I couldn't stop, I cut both into quarters, barreled through the first one & ate 3 pieces of the second one 😳😋, you guys are the best! I seriously cannot believe how good this was.
Everything seems so precise here. Are there any adjustments made for ambient room temperature and humidity?
Ciao! You just need to follow Johnny’s formula, you can’t go wrong
I followed Johnny’s recipe to make the dough and Vincenzo’s tips to cook Neapolitan style pizza in a regular oven and SUCCESS!! I never made pizza dough before, let alone one that is so tasty and doesn’t flop too much after it’s cooked. It’s so easy I am going to make more once I use up the rest of the dough balls that I proofed and froze thanks to Johnny’s instructions.
Great video! I really like the reaction videos that you and Johnny do together as well. It would be great to see one of Vito Iacopelli’s Neapolitan pizza.
Thank you for your feedback! 🍕👨🍳 I'm glad you enjoy the reaction videos - they're a fun way to share culinary insights. Feel free to ask if you have any questions. Happy cooking and enjoy your culinary adventures! 🇮🇹🍴🌟
Johnny is a real master. It was amazing to watch the duo again. And that squirt at the end demonstrated the fantastic result. Bravo!
Indeed, Johnny's skills are a marvel! 🍕👨🍳 The dynamic duo and that final flourish make for a delightful show. Bravo to both of them! 🎉👏🍕
Cant wait to make this soon for me i love pizza sooooooooo much i never had neapolitan pizza before perfect for my after office meals
Yay Ramya, im 100% sure you will love this pizza recipe! This one is super authentic 😍
Some time ago, I made a pizza following this video step by step and hint by hint. The dough was surreal. A big thank you.
Thank you Vincenzo and Johnny for sharing. Really just in time gonna try it this weekend 😆
Fantastic 😍 can’t wait for you to try making this pizza recipe! Let us know pleaseee
This video was very useful but i didn't understand the part of last rest ! I mean between after making the balls and putting them in the container, and using them...
We need to rest it 2-4 hours and then put them in the fridge for using tomorrow or we can use them after 2-4 hours of rest?
This is great! So detailed for the home baker 👩🏼🍳Thank You Johnny!
Absolutely, Johnny's attention to detail is a boon for home bakers! 🍕👨🍳 Your culinary journey is sure to be enriched by his expertise. Happy baking and enjoy the delicious results! 👩🏼🍳🍞😊
Trying this out now. Just popped the balls in the fridge for tomorrow's NFL games! Can't wait to add this to our traditional Detroit deep dish.
I was going to make Johnny's original recipe with my daughter this weekend, but couldn't find fresh yeast anywhere (I live in the US, northeast), and then noticed this upcoming video. JUST IN TIME! THANKS!!! Looking forward to it.
You're welcome! 🍞 I'm glad the timing worked out well for you. Baking bread with your daughter sounds like a wonderful way to spend time together. Enjoy following the recipe and the process of creating delicious homemade bread. If you have any questions along the way, feel free to ask. Happy baking and buon appetito!
@@vincenzosplate Grazie mille!
I'm no expert but I'm pretty sure you can't make Napolitano pizza at home unless you have a oven that's powerful enough at home.
Did you try in the refrigerated section in the the aisle? That’s where I’ve seen it. I’m in the NE.
That is quite the work out! Today I made my sauce. Tomorrow I make the dough. I will follow your tips. Cold water Salt and yeast not friends. 25 min. one foot in front. Two hours, then two hours or something like tha. I can't wait.
Question. In the formula, 56-flour…. What exactly is the number representing the flour? Protein? Otherwise it would be a huge number on the result. Can anybody help me. Great video thanks.
The flour number is ‘ounces of flour’. Hope that helps!
My guess is the temperature of the flour.
Think it's the protein? I've been going by that and it's seemed to have worked pretty well lol
@@for56seven60 interesting. Thanks
this video turned from youtube to master class. i love this guys knowledge and his science backed analogy. he knows his stuff. great effort from vincenzo to give us this quality content.
I don't understand the formula part. What does the "flour" part means? The temperature of the flour? So what do we do, we start with 56 then we measure the flour then the ambient temperature then the energie transfert?
On the website you say : "56 - flour - ambient temperature - friction transfer = water temperature" "56 - 35 - 5 - 5 = 11", how do we obtain that 35? It is the flour temperature and the ambient temperature combined? I'm actually kind of lost hahaha
Same issue here, formula explanation‘s incomplete in the vid
I am sure this formula was only ment to troll us... 😅
How did he get 16?
Detailed description is in the website. 35 ounces of flour. But, the ambient temperature in my case is 30. For that, the water temperature will be -14 for me which I cannot make.
It’s the temperature of the flour. Put a probe in it.
Mine was;
56 - 11.5 - 21.5 - 5 = 18
Thank you so much for sharing all your live for food with everyone.
I'm a german.
I just tried making pizza again since my childhood.
Where I was at a Italian family for a day that my mum knew and when I had a day with a Italian Pizza maker.
Also the Italian supermarket was one of my favorite ones to get food at.
The smell of the food in there and everything so good🥰
Him showing everything.
Surely I don't remember everything.
But this video helped me alot.
My pizza looked really good for me doing it after a really long time.
I have live for many dishes allover the world.
But Pizza really is one of my loves.
Bcs it's easy to make and makes everyone happy.
Food is love that needs time.
Which really helps me calming down in a rather hectic live.
So again thank you for sharing it with him and us.
Now I can do Pizza myself again without it being from the supermarket 😶🌫️🤣
I love Pizza 🥰
Hello
The video is amazing but was wondering about the formula and the ambient temperature that is mentioned in the example which is 5, In my location, the ambient temperature is 25 degrees Celcius which makes the water temperature -9 degrees which is below freezing point. Can you explain more about this?
LOL I'm so annoyed that there seems to be no answer to this weird formula.
You can look-up for desired dough temperature formula.
Go to the recipe linked in the video description. It has a written example of the formula. Note that the flour value is OUNCES, not DEGREES. Odd, but perhaps it will work if the correct units are used.
Awesome video! I want to understand the perfect dough anywhere formula but I am a little confused on what the factor or value of flour is supposed to represent in the formula. 56 - Flour - Ambient º - Energy Transfer º = Water º . Is the flour factor the temperature of the flour? I tried some higher summer heat ambient temperatures, (26ºC for instance) assuming the factor of flour is the temperature of the flour and with this formula and the waterº is below freezing so I must have misunderstood.
I've been making Neapolitan pizza at home in an Ooni oven for 2 years now with great results. However, I'm always trying to up my game. One question I have for Johnny is how long did you leave the dough balls out at room temperature until you used them? 24 hours, 18 hours?
Once he made the dough balls he said 2-4 hours to prove and then into the fridge. It was then pull out of the fridge 4-5 hours before you cook to allow the dough to come to room temperature. Depending on how hot the weather is you may be able to leave the dough balls out of the fridge for the 24 hours but not sure on that.
I have the same question. He does talk about refrigeration, but then just before he starts stretching the dough balls he says that the balls haven't seen refrigeration?!
Thank you Johnny! Absolutely beautiful pizza and expert description and explanation!
Johnny, thank you so very much for this lesson. I've learned so much and am eager to make my next pizza 😊
Johnny's lessons are a treasure! 🍕👨🍳 Your eagerness to put your new skills into action is fantastic. Get ready to create some amazing pizzas and enjoy the process! 🍕😊👩🍳
Thank you Vincenzo and Johnny I tried the recipe and did it by hand looking forward to seeing how it comes put after proofing.
Fantastic. Glad to see Johnny making pizza again on your channel. There is always more to learn from Johnny in tiny details here and there. He is a wonderful collaborator to your channel. However I'm not sure how his water formula works where my ambient and flour temperatures are at 27 C 56-27-27-5= -3 Of course 3 C below freezing water temperature will not work.
The flour value is amount of flour in ounces, not flour temp. But I agree the ambient temp value doesn't make sense, why is 5 used in the example? That is very strangely cold.
@@amything Had flour value been in ounces, a 25 lbs. bag which is 400 ounces, would not work in that formula. Besides, Johnny works in Metric units. It seems to me he misspoke. It has got to bee 66 instead of 56 in his formula for it to make sense. 66 - Ambient Temperature-Flour Temperature -Friction temperature transfer= Water Temperature (In Celsius) For example, 66 - 25 C Ambient - 25 C Flour - 5 C Friction = 11 C
@@CoolJay77 If you go to the linked recipe page in the video description, a mathematical example of the formula is provided and the flour is indeed listed in ounces, not temperature. It is an odd formula, but given Johnny's expertise, I would trust it. Perhaps, Johnny never meant for this formula to be scaled to pizzeria size recipes and it is more for use with one or a few pizza balls only.
Best Recipe for Neapolitan Pizza, took my game up by a lot, I really appreciate Yall’s Wisdom !!!!🙏🏼
1:41 Are you sure that was just 1g of yeast? In the video it looked like much more to me, around 5-7g...
1 tsp trust me
yes 1 or 2 g works perfect
Does look like more
Mamma mia! I tried scrolling down to find the end of the comments but gave up after a while.
I agree with some writers that is was quite technical, but that’s how masterchefs become Master Chefs.
It was like watching an artist working on his masterwork.
Grazie
! I appreciate your understanding that crafting the perfect Neapolitan pizza dough can be a bit technical, but it's all in pursuit of that authentic and delicious taste. I'm glad you enjoyed the process, and I hope your homemade pizza turned out as great as a masterwork. Happy cooking! 🍕👨🍳🇮🇹
Love this video, very motivating and inspiring to keep trying and I definitely saw a few mistakes I usually make, so wish me and my mom luck!
Awesome, thank you for the comment 🙏🏻 it is great to hear that thanks to this video you can improve your pizza technique!
This guy is fantastic! Thank you for having him back!!🎉
Probably the best cooking video I've ever seen ... Johnny is an incredible teacher.
I'm glad to hear you enjoyed the cooking video! Johnny's passion for teaching and cooking shines through. Stay tuned for more mouthwatering recipes! 😊👨🍳🎥
It's an excellent video, I work with pizza where I work in the hotel in the Dominican Republic.And with this video I have learned much more.
Beautiful 😍😍
Grazie Arthur 😍 have you ever made Neapolitan pizza?
Again thank you Maestro Vincenzo. Maestro Di Francesco´s pizzas are beautiful like his Marana ovens. People at Marana en Verona say Maestro Di Francesco is an ambassador !!
You're very welcome! 🇮🇹🍕 It's great to hear about Maestro Di Francesco's beautiful pizzas and his connection to Marana ovens. True culinary ambassadors make a difference! Enjoy your pizza journey. 😊👨🍳👍
Pizza math is hard
I honestly think food is my love language. Seeing this pizza come out of the oven made me emotional, wow. Great work as always, thanks for this video Vincenzo
You should have Vito Iacopelli on an episode making pizza with the Poolish
That sounds like a fantastic idea! 🍕 Collaborating with Vito Iacopelli for a pizza-making episode using Poolish would surely be a treat. The culinary world is full of exciting possibilities. 👨🍳🍕🤝
I liked the old recipie 16 + 8 hours one. Worked everytime. Why change?
Johnny is an absolute legend. Salute!
Whats good for a same day make pizza
A time machine
I've done this recipe and used the dough proving setting on my oven and they came out great, surely there will be a method to do similar if your oven doesn't have that feature. Think it's around 35c with steam
the best pizza making video i have ever seen! bravo!
Sadly, you censor my comments
How so?? What do you really to say? This award winning, neopolitan, pizza maker has no idea what he's talking about?
Great video many thanks,
There's one thing I didn't get, the formula,
When you say 56 - Flour - Ambient - Transfer = Water
I get ambient and Transfer, what is flour is it weight or temperature of the flour
Many thanks again, great video
Wouah ! The best way to be considered as a master chef is to share knowledge. I really do appreciate!
Andiamo a provare!
Thank a lot for this high quality and detailed video, Thanks Johnny and Vicenzo, best pizza video i ve ever seen.
Great works and thanks for sharing this knowledge.
So selfless to share his knowledge and experience. Thank you!
You guys are terrific. I’ve watched this video a number of times and always look forward to making pizza.
It is such an honour, we always make sure to provide quality and fun recipes for everyone to enjoy. I do hope you'll give this a try soon! Happy cooking.
@@vincenzosplate i do use this recipe and method now. It’s terrific! Question: In Naples, and during the Naples championship, don’t they use “mother”? I’ve been using starter or sourdough starter since I can’t keep a big dough box going or starter with a little yeast.
There are so many valuable nuggets in this video. Johnny is a great teacher.
Good morning!! Thank you for all the outstanding tips & tricks!! Many blessings to you and your family ❤
It is always a huge pleasure for me and for my friend Johnny to share all the secrets for a perfect Neapolitan Pizza 😍
Thank you Johnny for teaching us the techniques.
I was literally just trying to figure out how to convert Johnny’s last video with fresh yeast to dry. A total lifesaver and an amazing resource. Thank you!🎉
You're very welcome! 😄 I'm thrilled I could help you convert the yeast measurements. If you have any more questions or need assistance with anything else, don't hesitate to ask. Happy cooking and enjoy the amazing culinary journey! 🍳👨🍳🎉
@@vincenzosplate I for sure will! Thanks again!!! 👨🍳🍕
Very informative video! Im just wondering, if im making pizza at home in a standard 250° oven, do all the same principles still apply or is there something i need to pay attention to?
Thank you, Johnny and Vincenzo, for sharing "tutto questo ben di Dio"!
Grazie mille for your lovely words! 🙏🇮🇹 Sharing the goodness of Italian cuisine brings us immense joy. Keep enjoying and cooking up a storm! 🍝👨🍳