How to make Neapolitan style pizza | Pizza dough and cooking by @pizzajarifinland 🍕
ฝัง
- เผยแพร่เมื่อ 21 ก.ค. 2024
- How to make Neapolitan style pizza from start to finish 🍕
Helppo ohje pizzataikinan tekoon kotona 🍕
You can buy this Pizza Party Ardore oven through this link: www.pizzapartyshop.com/en/por...
Use code PIZZAJARI and you will get a free 34 cm Essenza peel with the oven 🔥
Instagram: @pizzajarifinland
/ pizzajarifinland
Music: www.bensound.com
Amazing! Thanks for sharing this video! Just discovered and I love it!
Excellent! Thanks for sharing!
Your pizzas always look amazing. Thanks for sharing your receipt, will definitely give it a go!
Un grand merci je vais essayer mais je n’en doute pas ça va être super bon .
Merci pour tes conseils et super ta chaîne sur Instagram et you tubes . 💪🏽👍🏽👍🏽👍🏽👍🏽👍🏽👏🏽👏🏽👏🏽👏🏽👏🏽😉 promis di un jour je viens en Finlande je viendrai manger une pizza chez toi 🤣🤣🤣👍🏽👍🏽👍🏽
BRAVO!!! I will try this weekend!!👏🏻👏🏻
Lots of work goes into Neapolitan style, makes the dough by far my favorite flavor. Of course the kids would rather have thick crunchy and meaty style, where quicker methods works for them.
Cheers from California 🥂
Amazing crust as always on your pizza's, thank's for sharing 👍
Looks amazing! I’ve never made a pizza dough with oil. Can’t wait to try your recipe! Thanks for your great video!💔❤️
Thanks for this video Pizza Jari👋🇫🇮
Thanks for sharing!
I tried this pizza and it was really great the only thing i changed is i bulked fermented in the fridge for 2 days after the 10 hour rt fermentation
Waiting so long to see how you prepare your dough. Thank you!
One question - Which flour do you use? Is some videos I see that you use Caputo - but which sort is your favorite one? :-)
Amazing man! Will try this next time 😍
Hi man! How are u? Tks for the best video making a pizza on the youtube! what is the temperature of the room , when you rest the dought for 10 hours? Tks!
That looks like a pretty amazing 24hr dough. Can’t wait to try it!
Do you aim for a certain dough temperature before stretching?
Your pizzas are amazing I’ve been doing this recipe for over a year and every time amazing pizza. Can I use the dough after the 10 hours at room temperature or do I have to store in the fridge. Just because I don’t have time to store in the fridge as I want to use on the same day
Amazing!thank you
Wow!!! ❤️
Brilliant video and a beautiful looking pizza I’m definitely going to try your recipe. Where do you get your 1kg bags of Polselli flour?
Wow
Great video thanks. Do you cook the pizza on full flame on the Ardore? Thanks
Amazing sir
Amazing pizza!
Beautiful crust on your pizza. Thanks for the information you share.
What kind or company name of flour you use?
Thanks
Don't you use the ooni koda nomore because of the stone?
Ottimo lavoro, potresti dirmi a quanti gradi di TA hai fatto la puntata di 10 ore? Con le dosi che hai usato vendono 4 panetti da 260g o sbaglio.
Hello! How long will the dough balls last in the fridge :)
@jari did you have a bunch of dough left over? With 420g water, 600g flour, 15g salt, 12g oil, and 0.6g yeast that's 70% hydration and if you make 4 dough balls they'd be about 260g each.
Does that sound right? Or am I missing something?
Big Jaryyy
Hei Jari, hienoa toimintaa. Itse aloittelen vasta. Kuinka monta treenipizzaa piti alussa tehdä, että homma alkoi sujua? Kiitos vastauksesta etukäteen. Tero
🤤
👏👏👏 congrats! Is it possible to leave more than 24hs at fridge?
Ten hours seems like a long time to proof at room temp, but it’s hard to argue with the results. What’s your room temp?
I´ve tried you recipe but couldnt get such a bubbly dough. By far =(( I have used 12+g protein flour, keeping exactly same recipe... but no way to get that dough. Could you show how to manually knead in more detail? thx
Amazing work of art!
Do you vary the recipe much depending on the brand/type of flour you use?
Thank you! I just change the amount of water because some flours absorb water better than others 😊
@@pizzajarifinland if I use caputo blue would I have to use less water or more?
Ottimo il risultato finale, che tipo di farina hai usato, con quale w? Quante proteine nella farina? Grazie e complimenti
La farina è Polselli Classica, I think.
@@pasiera7397 grazie
The music? Whos the band?😊
Fantastic. Butbi dont get the oil thing? For what does it help?
Probably excessive leopard spotting
Which flour did you use?
Moi ja kiitos videosta.Haittaako mielestäsi että taikina on palloina jääkaapissa n.35h? Vaikuttaako lopputulokseen?
Ei juuri vaikuta lopputulokseen, voi olla jopa parempikin! :) Mitä pidempi kohotus, sitä vahvempi jauho siihen kannattaa valita.
mitä perseilyä on käyttää saksia ja sit sen jälkee pizza leikkuria?
So I followed every single step in this recipe but the outcome of that bulk fermentation was nowhere near your result. Mine looks like a flattened ball. I used caputo flour for this. I might have used even less yeast than you, could that be the problem?
Excellent 🔥🍕
Thanks! 🙌🤩
Great video. What is your room temperature that the dough ferments in?
Also would love to know!
Me too!
Hei! Mitå semolaa käytät? Kokeilin kerran Myllyn paras- durumia, ja tuli mielestäni kitkerä maku pintaan.
Kitkerä maku tulee siitä kun jauho palaa. Pitäisi yrittää tasapainoilla sen suhteen että on tarpeeksi jauhoa että pizza lähtee lapiosta irti, mutta ei liikaa ettei se pala kiinni pohjaan.
Minkä vinkin antaisit kotileipojalle joka joutuu tekemään tavallisella uunilla? Millä tavalla paistotuloksesta tulisi vähiten huono? Oma taktiikkani on tämä: Pizzakivi alle, ja grillivastuksilla täydellä lämpötilalla niin kauan että näyttää kypsältä, ei kannata jäädä odottelemaan että saisi hieman palaneita reunoja, koska silloin pizza on jo kuiva. Voisikohan vesiastia uunin pohjalla auttaa kuivumiseen?
Also, was the small dough box airtight? Does it need to be?
Is it OK to have the dough in the fridge for 48h or more? Or is 24h optimal?
Depends on many factors such as the strength of the flour used, amount of yeast, hydration of the dough etc. 48 hours is completely fine as long as you take this things into consideration.
Very professional 👍
Can you explain that how a little yeast can works very goooood?
I use to much instant yeast in my dough, but doesn't work like it😔
If you use too much yeast it will digest the starches and sugars and gluten too fast before it can trap the carbon dioxide that it’s creating
A little yeast over a longer period of time is preferable. For Neapolitan the rule is 1g of fresh yeast to every 1kg of flour
@@drewhuston6242 I agree. I was using too much yeast for a long time and now HSE about 1g per 1000g flour with 20 hour cold proof and it is great. Too much yeast blows up the dough balls. Cheers!
Why do you prefer instant dry yeast to fresh yeast?
Just because dry yeast is easier to store :) I have used fresh yeast and the results are very much the same with dry and fresh yeast. Just use about 2,5 times more yeast if you use fresh yeast 👌
oh man 6 ppl doesnt like pizza 😅 hyvä video! 👌 tilasin just mypizzan teräksen sähköuuniin ja tästä sain pari vinkkiä taikinan tekoon🔥🔥🔥
Hienoa! 💪🔥
If using fresh yeast for this, what would be the amount needed?
1.8 gr
Hey! Can you tell me the ingredients to do 50 or 100 doughs pizza please
You can find many calculators online for that
How long did you cook the pizza for? thanks
60-90 sec
Is it okay to knead the dough in a mixer?
Yes it is OK.
Nice video, thanks for sharing your method! Have you tested with and without oil and differences in crust and leopard spotting? Just wondering the oven temp is so high that oil burns pretty quick 🤔
You're right! In fact, you never ever use olive oil to make true Neapolitan pizza 😅
Which flour you use for that pizza?
Please answer me if you can..or someone who knows..
Polselli Classica 👌
@@pizzajarifinland if I use the caputo blue it's the same with hydration? I mean 420 ? Or need more water?
mitään erityistä syytä miksi öljy ja suola vasta pöydällä mukaan?
Suolaa ei ainakaan saa lisätä liian aikaisin ettei tapa hiivaa. Suolan tarkoitus on ensisijaisesti toimia säilöntäaineena koska kohotusaika on pitkä. Toki tuo myös makua pizzaan. Öljyn suhteen pitää arvata, että liittyisi siihen että taikina ei pääse kuivumaan pinnasta.
Onks tää nyt vähä niinku poolish metodilla tehty mut laitat vaan kaikki jauhot heti? Ootko kokeillu koskaan sillä biga metodilla tehdä? Tosi hyvän näköistä jälkee kyl
Ei oo mitään tekemistä Poolishilla tämän kanssa.
I find the dough really sticky and it is difficult to make into balls because of that, why is that? Thanks!
The first few minutes are most sticky. Be confident with the dough and put a small amount of olive oil on your hands. It doesn’t need much kneading. Then leave for 20 minutes covered and it will be significantly easier to manipulate once some gluten has formed.
@@trwpizza3021 I found even when I was about to turn the dough in to balls it was still really sticky ....
Moi, kiitos hienosta opetusmateriaalista. Kokeilin ja toimi loistavasti. Tuo ensimmäinen 10h kohotus tuntuu välillä haastavalta toteuttaa, töiden ym. takia. Vaikuttaako heikentävästi lopputulokseen jos se olisikin esim 5h tai vastaavasti huomattavasti pidempi aika? Kiitos vielä tästä videosta, taikina oli todella helppo käsitellä ja pizzan maku oikein hyvä🙂
5h on ihan ok, mutta tämä pitää sitten huomioida hiivan määrässä, eli vähän enemmän hiivaa koska nostatusaika huoneenlämmössä on lyhyempi. Päinvastoin sitten taas jos on pidempi.
Hi, this is cool. Let's fight against corona together, bake pizza! Do you know the tune? "Antilopen Gang - Pizza" (TH-cam)
Onko pizza party ollut hyvä uuni? Itsellä hankintalistalla kesäksi.
Oon ollut tosi tyytyväinen! 🔥
Joko ehdit hankkia? Koodilla pizzajari saat mukaan 34 cm Essenza-lapion eli tuon saman joka tässä videollakin näkyy 😊
Tried this recipe to the letter.. after 10 hrs came out like sticky slime... What happened?
What flour did you use?
@@Zureiyaa i use the Caputo Blue pizzeria flour on wood fired oven?
How do you make tomato sauce? It is most important in pizza.
You can find a video on my Instagram 💪 @pizzajarifinland
@@pizzajarifinland Pyysin vastausta tällä foorumilla.
Y do u keep saying the dough is ready when it’s not ready lol
Are you self taught? How long have you been practicing the way of the pizza?
Yes I am 😊 I started making pizzas about a year ago
it was too sticky after 10 hours!! it looks so easy when you're making the balls after 10 hours
Hyvän näköistä mutta eikö sääntösuomessa(oletan maisemista päätellen että asut ihan täällä) ole tullut ongelmia ton parvekkeella pizzan paistamisen kanssa 😅😅
Ei ole ongelmia, kyllä se on ihan sallittua hommaa 😊
saattaa olla osittain taloyhtiökohtaisia nuo säännöt mutta kyseessähän ei varsinaisesti ole esim grilli eikä siinä polteta/grillata mitään mikä savuttaa runsaasti joten naapuri ei varmaan edes huomaa että käytät uunia.
Mitä jauhoa käytät tässä.?
Polselli Classica 👌
@@pizzajarifinland Selvä homma👍🏼kiitos. Aika vasta oon alkanu tekemään kunnon pizzoja nyt caputon sinisellä tehny useamman. Pitihän se tällä reseptillä kokeilla ja caputon sinisellä.
You'd save yourself a lot of hassle using a mixer 😉
I know! But they are so damn expensive 😂
No need for such little amount