After watching your 6 TH-cam Videos and printing the step by step process for "Authentic Neapolitan Pizza" from your website I now have the tools I need to make great pizza like you. Thank you for all the information you have provided, the what if situations and the pizza calculator will be a tremendous help. I can see why you are so passionate about making pizza.
I see you have a UUNI 3. I also bought one years ago and still love it. I bought a OONI Koda 16 and use that oven more. I have been making Uuni pizzas every week now for close to 10 years and they get better every time! Thanks mate! Good video!
Good tutorial. This dough turned out best for me out of all the youtube videos I've watched. Nice relaxed stretchy dough. Thanks for sharing your experience.
Came acorss your page on google and by far the best step by step instructions..the vid just made it even better! Thanks! Beginner here so fingers crossed tomorrows dough looks as good as yours! 💪
Hi, yes you can use "Strong White Bread Flour". It needs to be a strong flour so that we can stretch the pizza thinly. There also needs to be a slight increase in the hydration (water content) to account for the fact that it's a coarser flour. If you check out the recipe (link in the description) there are ingredient quantities for both 00 and bread flour. Thanks for the question and good luck!
Great video series, I made a fantastic pizza dough using your videos so thanks for sharing. I wondered if the dough is suitable for freezing at any point in the process? It would be useful to bulk make and put some dough balls in the freezer - is this possible? Thanks!
To be honest I haven't experimented with freezing, I like to make dough fresh. Having said that, I have heard people have had good results with freezing so it's definitely something I'll look into trying in the future. Personally, I would try freezing dough before the bulk prove or just after balling. This way, once the dough is removed you should be able to prove it again at room temperature (as normal). If you try it let me know how you get on. Good luck!
Hi, I do use a preferment most of the time, I'll post the link to my poolish video below: th-cam.com/video/gwqDYjmEIUA/w-d-xo.html But, this video is showing how to make a direct dough, which I find is easier for most beginners to understand. Also, you can still make great dough without a preferment and there's times when it's just more practical. In terms of refrigeration, I do sometimes use it, particularly for leftovers. But, there a few things you need to consider and I'm going to be making a video on this. However, I don't find a lot of additional flavour development attributed to refrigeration unless you prove for around 72 hours (or more). With this length of prove, though, you will almost certainly lose strength in the dough which can make Neapolitan style shaping difficult, if not impossible. I think there's a lot of factors to consider but of course, experimentation is fun. There's no right or wrong way to make pizza, and a lot of it comes down to personal preference.
Great video easy to follow. Thanks. On my 1st attempt the pizzas were great butbon my 2nd attempt the crust kept burning each time? Any ideas what caused this? Temp was around 420 degrees and i even lowered it to 380ish and still burned the crust. I did use semolina to make the shape?
Hi Arshad, it could be that there was too much flour on the base of your pizza. I use 00 flour for shaping as I tried semolina but wasn't keen on the taste. For me, the key is to make sure there is as little flour as possible under the pizza after shaping. You need just enough to prevent it from sticking to the work surface. Then, you may want a very light sprinkle on the peel but you can even do this without any flour, with practice. Also, when you turn the pizza in the oven, try to replace it in exactly the same spot. Other areas of the stone will be considerably hotter and may cause burning. For Neapolitan pizza, you ideally want the temperature to be around 420-450C. If you go lower than this you will probably end up with a crispier pizza, so I would stick to the temperature you were using before for Neapolitan style. Hope this helps!
Looks delicious! I can't wait to make this. I was wondering where to prove the dough for 20 hours. Is it in the fridge or just room temperature? Also, on the final proving once the dough has been divided to 4 balls. I am suppose to prove it for another 4-6 hours. But what happens if end up proving it for another 20 hours? will it still be okay?
Hi Nivea, the proving is done at room temperature. If you prove the dough balls for another 20 hours once balled they will be overproved. You can ball them sooner than the 20 hours if you need to adjust the timing, but the proof may take a little longer than 4-6 hours once balled. May I ask why you wanted to proof for another 20 hours? I may be able to help you adjust for next time. Thanks for the question!
I appreciate the video. i always have the same problem, after making the dough ball, and after resting them, when i open them the dough is like a pancake with a lot of bubbles, no matter what recipies i make, do you have any idea why? is it maybe to much yeast ?
This is not necessarily a problem. Some flattening and bubbling is normal with a properly proved dough. But if it's excessive, your dough is probably over proofed. There are many ways to deal with over proofing. As you mentioned, adding less yeast is one way, and maybe the easiest. Another good option is to use the dough balls sooner after balling. You may also need to ball them tighter, this should help them last longer before proofing, and help them to hold their shape better. Also, if you check your dough balls and notice they are over proofing you can reball them. This is known as knocking back and in another 2-3 hours they should be good to go. You can also knock the dough back before balling if you notice it is over proofing. This saves you from reballing several dough balls. If your dough balls are losing their shape soon after balling, you may also want to look at reducing your hydration, and potentially look at your kneading. Be sure to try the windowpane test to rule out kneading issues (poor gluten development). The problems you describe are often associated with hot, humid climates. If this is the case I would personally try reducing the yeast slightly (maybe 20%) and also reducing the hydration slightly (around 1% - 2%). I would also ensure your dough can pass the windowpane test before proofing. I'm assuming you tried the method and recipe in this video and experienced the same problems?
i tried your method today again after starting the process yesterday,i reduce the amount od yeast so the balls at the end flattened like yours so its good but... no air in the dough and a little rough to work with ,resukting breaking the dough while making pizza.
@@stimac92 If there's no air in the dough then it is under proofed. If the dough is still breaking, you probably don't have enough gluten development. Did your dough pass the windowpane test?
I like both methods. For me, poolish probably produces a slightly superior dough but I also enjoy the simplicity of the direct method. Both methods can produce incredible pizza. Which do you prefer?
Your calculator says online to use .05 g of yeast but in this video, it looks like you did almost .3 grams of yeast... most other places say something like 5-12g of yeast... very confused.
The amount of yeast you need depends on the room temperature as well as how long you are proofing for. On my calculator, for example, for a 24 hour proof of 4 dough balls at 19C/66F the amount of yeast required comes to 0.28g. As mentioned in the video though, it's better to use too much yeast if anything so 0.5g should be fine unless you're proofing the dough in a very warm room. Other recipes that suggest to use 5-12g of yeast are for fast proofs, of around say 1 to 2 hours. This can produce OK dough but you will almost certainly achieve a vastly superior dough by using a proof of at least 8 hours, and ideally around 24 hours. Long proofs require very little yeast, and a little patience. But the results will speak for themselves. You'll be rewarded by the most wonderful flavour and texture in your pizza. Your dough should also be much softer and stretcher, allowing you to shape the pizza better. I hope this makes sense and clears up your confusion. Good luck!
The recipe is on my website, you can check it out with the following link: mypizzacorner.com/pizza-recipes/authentic-neapolitan-pizza-recipe-how-to-make-the-perfect-neapolitan-pizza/
In fact, I have tested adding the salt first and adding both the salt and yeast together. I have detected no differences in the resulting dough. Therefore, I don't see any point in recommending a more lengthy process which appears to have little to no effect on the pizza dough. I think the technique of adding the salt first may be more valid for much wetter bread doughs (eg ciabatta) but for a relatively dry pizza dough, at least, I cannot detect a difference.
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After watching your 6 TH-cam Videos and printing the step by step process for "Authentic Neapolitan Pizza" from your website I now have the tools I need to make great pizza like you. Thank you for all the information you have provided, the what if situations and the pizza calculator will be a tremendous help. I can see why you are so passionate about making pizza.
can u list them please?💖
Thank you Bernadette, I'm really happy that my tips have helped. Enjoy your pizza!
Resting the dough is a game changing idea for me. Many thanks.
Yep, resting the dough in between each step works wonders for the quality of the dough. Glad it helped!
I see you have a UUNI 3. I also bought one years ago and still love it. I bought a OONI Koda 16 and use that oven more. I have been making Uuni pizzas every week now for close to 10 years and they get better every time! Thanks mate! Good video!
Glad you enjoyed the video mate! I've got an Ooni Karu 16 now too but the Uuni 3 still works well and it's handy for transporting. Cheers
Good tutorial. This dough turned out best for me out of all the youtube videos I've watched. Nice relaxed stretchy dough. Thanks for sharing your experience.
No problem, thanks for the nice comment. Great to hear your dough turned out so well!
Terrific teacher!
Thank you!
Came acorss your page on google and by far the best step by step instructions..the vid just made it even better! Thanks! Beginner here so fingers crossed tomorrows dough looks as good as yours! 💪
Thanks so much. I hope you've been enjoying plenty of delicious pizza!
Wow I can't wait to try this out. It looks brilliant thanks for sharing!
Thanks Ed, and no problem!
It looks very delicious I like your recipes thanks for sharing this amazing recipe please stay connected dear.👍🏻
Thank you, will do!
Look at the spider! 1:13
Haha I won't tell my girlfriend, she's petrified of them!
@@themothmanreturns me too. Nice channel!
@@andimaiden1 Haha thank you!
Came here to say this lol
Anyone Notice the spider on the curtain ? 1:08
Yep, someone's already commented on that haha
@@MyPizzaCorner Ooh, Didn't see that. Good recipe by the way mate 👍
@@ethangilbert1056 thanks mate, appreciate it!
Good job bro! Greetings from Italy
Thank you, greetings from cold England!
@@themothmanreturns from rainy Italy ahahahahah
Fantastic!
Thank you, I'm glad you like it!
Hey can I use bread flour, I can’t get the other flour. Love you vid.
Hi, yes you can use "Strong White Bread Flour". It needs to be a strong flour so that we can stretch the pizza thinly.
There also needs to be a slight increase in the hydration (water content) to account for the fact that it's a coarser flour.
If you check out the recipe (link in the description) there are ingredient quantities for both 00 and bread flour.
Thanks for the question and good luck!
Great video series, I made a fantastic pizza dough using your videos so thanks for sharing. I wondered if the dough is suitable for freezing at any point in the process? It would be useful to bulk make and put some dough balls in the freezer - is this possible? Thanks!
To be honest I haven't experimented with freezing, I like to make dough fresh. Having said that, I have heard people have had good results with freezing so it's definitely something I'll look into trying in the future.
Personally, I would try freezing dough before the bulk prove or just after balling. This way, once the dough is removed you should be able to prove it again at room temperature (as normal).
If you try it let me know how you get on. Good luck!
How come you dont use a pre ferment like a biga or poolish ? Why dont u refridgerate to add extra flavour?
Hi, I do use a preferment most of the time, I'll post the link to my poolish video below:
th-cam.com/video/gwqDYjmEIUA/w-d-xo.html
But, this video is showing how to make a direct dough, which I find is easier for most beginners to understand. Also, you can still make great dough without a preferment and there's times when it's just more practical.
In terms of refrigeration, I do sometimes use it, particularly for leftovers. But, there a few things you need to consider and I'm going to be making a video on this.
However, I don't find a lot of additional flavour development attributed to refrigeration unless you prove for around 72 hours (or more). With this length of prove, though, you will almost certainly lose strength in the dough which can make Neapolitan style shaping difficult, if not impossible.
I think there's a lot of factors to consider but of course, experimentation is fun. There's no right or wrong way to make pizza, and a lot of it comes down to personal preference.
Great video easy to follow. Thanks. On my 1st attempt the pizzas were great butbon my 2nd attempt the crust kept burning each time? Any ideas what caused this? Temp was around 420 degrees and i even lowered it to 380ish and still burned the crust. I did use semolina to make the shape?
Hi Arshad, it could be that there was too much flour on the base of your pizza. I use 00 flour for shaping as I tried semolina but wasn't keen on the taste.
For me, the key is to make sure there is as little flour as possible under the pizza after shaping. You need just enough to prevent it from sticking to the work surface. Then, you may want a very light sprinkle on the peel but you can even do this without any flour, with practice.
Also, when you turn the pizza in the oven, try to replace it in exactly the same spot. Other areas of the stone will be considerably hotter and may cause burning.
For Neapolitan pizza, you ideally want the temperature to be around 420-450C. If you go lower than this you will probably end up with a crispier pizza, so I would stick to the temperature you were using before for Neapolitan style.
Hope this helps!
@@MyPizzaCorner ah yes ill try less flour next time! Thanks!!
Will you make a video on your no knead dough? I would like to see the results.
Good suggestion thank you!
My Pizza Corner Could you also show how it’s made in a regular home oven?
@@Dracsbest Yep, I can certainly do a video on that! Thank you for the suggestions.
Looks delicious! I can't wait to make this.
I was wondering where to prove the dough for 20 hours. Is it in the fridge or just room temperature?
Also, on the final proving once the dough has been divided to 4 balls. I am suppose to prove it for another 4-6 hours. But what happens if end up proving it for another 20 hours? will it still be okay?
Hi Nivea, the proving is done at room temperature. If you prove the dough balls for another 20 hours once balled they will be overproved. You can ball them sooner than the 20 hours if you need to adjust the timing, but the proof may take a little longer than 4-6 hours once balled.
May I ask why you wanted to proof for another 20 hours? I may be able to help you adjust for next time.
Thanks for the question!
I appreciate the video. i always have the same problem, after making the dough ball, and after resting them, when i open them the dough is like a pancake with a lot of bubbles, no matter what recipies i make, do you have any idea why? is it maybe to much yeast ?
This is not necessarily a problem. Some flattening and bubbling is normal with a properly proved dough. But if it's excessive, your dough is probably over proofed.
There are many ways to deal with over proofing. As you mentioned, adding less yeast is one way, and maybe the easiest. Another good option is to use the dough balls sooner after balling.
You may also need to ball them tighter, this should help them last longer before proofing, and help them to hold their shape better.
Also, if you check your dough balls and notice they are over proofing you can reball them. This is known as knocking back and in another 2-3 hours they should be good to go. You can also knock the dough back before balling if you notice it is over proofing. This saves you from reballing several dough balls.
If your dough balls are losing their shape soon after balling, you may also want to look at reducing your hydration, and potentially look at your kneading. Be sure to try the windowpane test to rule out kneading issues (poor gluten development).
The problems you describe are often associated with hot, humid climates. If this is the case I would personally try reducing the yeast slightly (maybe 20%) and also reducing the hydration slightly (around 1% - 2%). I would also ensure your dough can pass the windowpane test before proofing.
I'm assuming you tried the method and recipe in this video and experienced the same problems?
i tried your method today again after starting the process yesterday,i reduce the amount od yeast so the balls at the end flattened like yours so its good but... no air in the dough and a little rough to work with ,resukting breaking the dough while making pizza.
@@stimac92 If there's no air in the dough then it is under proofed. If the dough is still breaking, you probably don't have enough gluten development. Did your dough pass the windowpane test?
Thank you for sharing! Question, do you left the dough rest at room temp or refrigerated?
Hi Michael, I let the dough rest and prove at room temperature, this is the best environment for yeast. Good luck!
Do you prefer direct method or poolish?
I like both methods. For me, poolish probably produces a slightly superior dough but I also enjoy the simplicity of the direct method. Both methods can produce incredible pizza. Which do you prefer?
@@MyPizzaCorner Must confess if I do a 16hr direct I can't tell the difference to Poolish. Plus results seem much more consistent.
Your calculator says online to use .05 g of yeast but in this video, it looks like you did almost .3 grams of yeast... most other places say something like 5-12g of yeast... very confused.
The amount of yeast you need depends on the room temperature as well as how long you are proofing for.
On my calculator, for example, for a 24 hour proof of 4 dough balls at 19C/66F the amount of yeast required comes to 0.28g. As mentioned in the video though, it's better to use too much yeast if anything so 0.5g should be fine unless you're proofing the dough in a very warm room.
Other recipes that suggest to use 5-12g of yeast are for fast proofs, of around say 1 to 2 hours. This can produce OK dough but you will almost certainly achieve a vastly superior dough by using a proof of at least 8 hours, and ideally around 24 hours.
Long proofs require very little yeast, and a little patience. But the results will speak for themselves. You'll be rewarded by the most wonderful flavour and texture in your pizza. Your dough should also be much softer and stretcher, allowing you to shape the pizza better.
I hope this makes sense and clears up your confusion. Good luck!
how much water did you add?
The recipe is on my website, you can check it out with the following link:
mypizzacorner.com/pizza-recipes/authentic-neapolitan-pizza-recipe-how-to-make-the-perfect-neapolitan-pizza/
Just a pro tip, first of all don't ever add the salt first, second of all don't add the salt until the yeast has been fully Incorporated.
In fact, I have tested adding the salt first and adding both the salt and yeast together. I have detected no differences in the resulting dough.
Therefore, I don't see any point in recommending a more lengthy process which appears to have little to no effect on the pizza dough.
I think the technique of adding the salt first may be more valid for much wetter bread doughs (eg ciabatta) but for a relatively dry pizza dough, at least, I cannot detect a difference.
There is a spider on your curtain
Indeed there is! Well spotted!