🇪🇸🇪🇸🇪🇸 Hi! I like Gino very much. The trick of heating the oven to the maximum before putting the pizza in has helped me to avoid burning them or leaving them uncooked. What I like most about him is that the recipes he teaches are easy and "quick" and the detail of giving the cooking times is what I value most. At home we don't stop eating his minestrone soup and his meatballs in tomato sauce, etc...
For anyone actually looking for the recipe: Ingredients For the pizza dough 550ml water 800g “00” flour 25g salt 3g fresh yeast 10g caster sugar 25ml extra virgin olive oil For the topping 2 x 400g tinned chopped tomatoes 15 basil leaves, plus 10 extra leaves to scatter on top 5 tablespoons extra virgin olive oil, plus extra to drizzle on top 1 teaspoons salt 3 mozzarella balls, drained and cut into ½ cm strips
please dont do it like he did, start with the water first and then add the yeast from 1-5 grams of fresh yeast, then 700g of 00 flour and mix, after you mix you add 30 grams of salt and if you want some olive oil, thats it, and make it rest at least 8 hours in normal tempoerature, the water is also normal temperature, for the tomatoes each 100 grams is 1g of salt, and the mozzarella, cut it 3 hours before and make it lose some of the water, cook the pizza and when its 80% coock then you add the mozzarella.
@@HydroSnipswarm water will kill the dough. Come on people! These are basic stuff, stop giving advices if you don’t know the least about neapolitan pizza.
4:30 you can literally see the raw dough. This was like Gordan Ramsey's grilled cheese sandwich, a complete fuck-up of a basic dish with the chef too arrogant to do a reshoot.
This pizza will make you feel more like you're in Brixton rather than Naples. The dough should have higher hydration and more fermentation time. Should be airy and soft inside, crunchy outside, also he burned the basil. Definitely not Neapolitan Pizza. He's a good chef though.
Come on Gino you can do better than this! Gino: “If you follow my instructions trust me everything is going to be ok”. Audience: “What instructions? All you said is 800g flour. No other details.” 😢
Gino!….I love you. You make me smile so much… but this is NOT pizza Napoletana!!!!! I am a professional pizzaiuolo and you’ve broken every rule there is. Please let me show you how it’s done properly.
Dear Gino, thank you so much for this video! 🌞🥇
Yesterday I was wondering why Gino doesn't have a youtube channel?!and Today You have it!!! 😍😜❤💋
Gracias Gino
Very beautiful the tomato and evrithing...10,10,10....😊😊
🇪🇸🇪🇸🇪🇸 Hi! I like Gino very much. The trick of heating the oven to the maximum before putting the pizza in has helped me to avoid burning them or leaving them uncooked. What I like most about him is that the recipes he teaches are easy and "quick" and the detail of giving the cooking times is what I value most. At home we don't stop eating his minestrone soup
and his meatballs in tomato sauce, etc...
Italian cuisine is "easy" and balanced that's why it is good.
For anyone actually looking for the recipe:
Ingredients
For the pizza dough
550ml water
800g “00” flour
25g salt
3g fresh yeast
10g caster sugar
25ml extra virgin olive oil
For the topping
2 x 400g tinned chopped tomatoes
15 basil leaves, plus 10 extra leaves to scatter on top
5 tablespoons extra virgin olive oil, plus extra to drizzle on top
1 teaspoons salt
3 mozzarella balls, drained and cut into ½ cm strips
Ma come! No poolish?🤌🏼 great video!🎉
how much time the reading journal part?
How much yeast and salt? Please give the recipe
How much yeast in the water? One package, 1/2 package...? AND, do you add to flour right away without letting the yeast bubble up (as per your video)?
Mamma mia!
On what planet does traditional Neapolitan use sugar and olive oil in the dough?
The yeast and water mixture, is that water at room temp? Or is it warm/hot water?
please dont do it like he did, start with the water first and then add the yeast from 1-5 grams of fresh yeast, then 700g of 00 flour and mix, after you mix you add 30 grams of salt and if you want some olive oil, thats it, and make it rest at least 8 hours in normal tempoerature, the water is also normal temperature, for the tomatoes each 100 grams is 1g of salt, and the mozzarella, cut it 3 hours before and make it lose some of the water, cook the pizza and when its 80% coock then you add the mozzarella.
Warm water. Ignore the guy above, if you see “correct order” then they’ll just be quoting a version they’ve seen, there is no right or wrong way.
@@HydroSnipswarm water will kill the dough. Come on people! These are basic stuff, stop giving advices if you don’t know the least about neapolitan pizza.
30g of salt is excessive @@ClashHD
Margherita Pizza is still THE BEST! too many ingredients take away from a good pizza!
can you write down the ingredient? 800gr flavor, etc....
Dough doubles in 20 mins ?? 😂😂, seriously? 😅😅
San Marzano tomatoes only please...you can get them canned if you have to.
Not everyone has canned San Marzanos near them, o Canada, does that mean they’re forbidden from making pizza? lmao
No recipe. The crust isn't cooked all the way. it's almost raw on the bottom. no crispy "test"...
4:30 you can literally see the raw dough. This was like Gordan Ramsey's grilled cheese sandwich, a complete fuck-up of a basic dish with the chef too arrogant to do a reshoot.
No poolish?
This pizza will make you feel more like you're in Brixton rather than Naples. The dough should have higher hydration and more fermentation time. Should be airy and soft inside, crunchy outside, also he burned the basil. Definitely not Neapolitan Pizza. He's a good chef though.
Sugar?😢😢😢
Come on Gino you can do better than this!
Gino: “If you follow my instructions trust me everything is going to be ok”.
Audience: “What instructions? All you said is 800g flour. No other details.”
😢
well if you can read you will find the instruction details written in his mind
@@matthewjackson2656koooo 4:39
As soon as you put in the oil and sugar I knew you are not true to the traditional Neapolitan Pizza. I hope @Vincenzo's Plate sees this.
How is this guy Italian lol
No no no! Wrong dough and seems overcooked on top compared to bottom.
This "recipe" is useless. How much oil, sugar and yeast?????!!!!!!!!
Oil, zero, neopolitan doesnt have oil... Sugar, zero, Neopolitan does not have sugar. This would fail the certification.
@@zsoltvincze5581 What a retarded comment. Did you even watch the goddamn video?
@@zsoltvincze5581 Not to mention he doesnt use San Marzano tomatoes.
It’s just a pizza guys ffs.
@@mysticgeneie4668 No, it's not a pizza. It's a fucking recipe. And an incomplete one at that. In the end, this is a clickbait video.
That’s ah nicea homemade pizza.
But it’s not Neapolitan.
Gino!….I love you. You make me smile so much… but this is NOT pizza Napoletana!!!!! I am a professional pizzaiuolo and you’ve broken every rule there is. Please let me show you how it’s done properly.
too much flour, not hot enough oven/stone. why chopped tomatoes, sad
this is NOT neapolitan pizza! Do your own research. Doesn't folows AVPN rules!
I used 3 litres of oil and it didn’t work 😏 I’m not buying your book
Terrible.
Italian pizza is terrible, been to italy and the pizza was rubbish too thin no sauce soggy bottom. Rubbish
Ma che fai, Olio e zuccero, in la pasta? no!