I've been researching pizza making at home the last couple of weeks and I can confidently say that this is hands down the BEST resource I've come across. You have single-handedly made me a decent pizza baker. Thank you.
Thank you! Thank you! I made pizza by your method and it came out extremely well. Day 1: Puffed dough with dark spots on the edge, slight leopard spots on the bottom, crispy and chewy, and the taste was fantastic. Day 2: I made two adjustments: 1/placed rack and stone in middle of oven to allow slightly more cooking time on the first bake; 2/for the 4-hour rise, put the covered dough in the microwave (small space) next to a cup of boiled water (did NOT turn on the microwave). The proofing result was awesome; perfect Neapolitan crust edge!
Hi, I wanted to let you know that I owe you my happiness. I tried so many different pizza dough recipes, and yours is just so, so good. Simple, to the point, gives me everything I could ever want in a pizza crust. I have made it many times, and every time it comes out consistently good. I'm so, so happy. Thank you so much.
Dude! I know understand the real life difference between ordinary and extraordinary pizza! New York style dough really transformed my pizzas that bake at home. Thank you very very much! I'll definitely buy your pizza oven when I have the chance.
This is something I did a lot of experimentation on years ago. The method I found worked best was a combination of a pre-heated cast iron skillet on the cooker and a hot broiler. Make your base, throw it on the skillet (you can throw some rough semolina or corn meal on the skillet of you’re worried about sticking but it’s probably unnecessary) and top quickly. When the crust bubbles up (probably less than one minute), transfer under the broiler and finish for a couple of minutes until the leopard spots appear. You don’t need New York style dough or double baking. It looks and tastes incredible.
@@nikola0627 Heat the pan on the cooktop whilst preheating the grill/broiler. Throw the base onto the preheated pan and top quickly before putting under the broiler to finish.
Absolutely spot-on. I bought a 1/2" steel that covers my entire oven rack. Best $ I ever spent! Wish I had these tips when I started my pizza journey three years ago. Thanks for ALL your videos Peter!
I don't make many comments on YT.. but this video has the best information on pizza I've ever seen! It also explains a lot why I've been struggling to make the move from electric oven pizzas. to wood-fired oven pizzas. I'm going to try your simpler neopolitan recipe and see if things improve!
Champion stuff as usual. I do a variation when I have no baking steel which is to pan fry the pizza to sort the bottom then finish under the oven grill. A thin pan works good as it doesn’t hold to much heat and cause the bottom to overcook while the top is getting the grill treatment
I'm new to pizza craziness..so many problems and obsticles, even more unanswered questions.. The most analytical video so far, very very HELPFUL. THANKs.
in america most commercial orientated flour bags (25-50lbs bags being ap or bread flour) have malt added for better browning. a lot of ovens preheat from the bottom so u can preheat the steel at a low rack. i tried the lowest rack and it literally incinerated my dough black instantly, so probably not the lowest. u can transfer the steel up to the boiler holding the steel on the grates (holding the steel directly will melt or heat through whatever ur using). preheat ur broiler to hottest 2-10 minutes depending, then i like to throw in just a little water for some steam when i put in the pizza to aid in the crust rise. not too much water or else it wont brown in time when the toppings and sauce are cooked
Buying a firewood pizza oven has been a game changer. I literally was dealing with this issue, where my pizzas were coming out as complete failures in conventional ovens. It would take 20 minutes for the pizza to bake in a regular oven, firewood cooks it in literally 2 minutes and it tastes amazing.
When cooking small pizzas in my home oven I was concerned that I had such a large crust and only a couple bites with ingredients per slice. But seeing that yours comes out with the same proportions makes me feel better.
You may put sauce on the edge and cheese and peperoni, and you will have more stuff to eat. The crust is only caramelized starch (sugar) (carbohydrates), little protein and very little fat, nothing else, has no food value, only look. So, don't be afraid to use it for something better. I hope you don't have an obliging Verace Pizza certificate from AVPN to change your pizza making.
Hi, just made the pizza exactly how you did it in your video. It‘s really a gamechanger. Never thought, that I could bake such a pizza in my home oven. Thank you very much!
Wow this is awesome and now I want to build an outdoor pizza oven! Thank you for all of your inspiring pizza videos! I trust no one else but you with my pizza process now!
I've tried a lot of variations of pizza doughs and your Neopolitan is really one of the best! Easy to work with, great hydration, nice texture... very very good. Thanks for sharing!
The most informative clip, dealing with electric oven pizza making. I am also adding a stone on top of a heavy steel. Prebaking lowers the temperature on the steel, leaving the bottom pale. The stone on top of the steel will hold high temp better for the second stage. This configuration needs more heating time.
Hey mate, I've only just started making pizzas but love your videos and the information you give, demonstrating your take but at the same time not discounting other people's thoughts. Great work.
Making good pizza in a home oven is a craft in and of itself. The entire process and technique changes for EVERY single home oven on Earth. Each of them exists in their own unique environments that affect how they cook. Ambient temperatures, humidities, altitude, etc. There is a LOT of physics involved. I’ve got it down near perfectly with MY oven, but if you stuck me with someone else’s oven I’m not confident I could get results that are up to my standards after just a single try. I’m pretty good, but I’m not a magician lol.
Before video: Hmm, I already know how to make Napotilatan Pizza at home... Well I might learn something... During: Oh!...Thats a good idea! Thank you. Learned alot. Have to try it!
Excellent series. Really well done man. Inspired me to try this. Btw. I get the thin steel bake sheet isn’t good..but for the video, not using parchment paper under pizza for that example would’ve been more convincing to show the difference..since you didn’t use it under your pizza steel imo. Cheers
Thank you for the content. Minor comment -- New York-style pizza came about because the coal ovens they found couldn't get hot enough? Have you been to John's of Bleecker street? I like your enthusiasm, but you may want to do some more research. Gas-fired deck oven brands like Blodgett and Baker's Pride dominated early pizza restaurants in the Northeast. These ovens operated at a maximum of 600-700 degrees if you really pushed them. Coal-fired ovens back then could easily maintain temperatures of 700-900 plus. Hardly anyone could afford to buy and operate a coal-fired oven, even if they could find one. And as you mentioned, wood-fired ovens were completely out of the question. Net, net -- you are correct about pizza makers having to evolve to New York-style because the high temperatures necessary for Neapolitan-style pizza weren't feasible. New York or Neapolitan? Their both wonderful.
Did you know that in Argentina ( buenos aires ) is the country and the city with more pizzerias in the world? You like onion ? Have a look in the Fugazzeta pizzas from any pizzeria porteña ! Will blue your mind! Regards
Having enough heat is such a big part of the secret. If you are planning to make a lot of pizzas, Ooni, Effeuno, Sage etc has electric ovens that gives you the neapolitan result you want. One of the criteria of the neapolitan pizza association is that it needs to be cooked in around 90 seconds on very high heats. If you got space, and money it's worth investing in a high heat pizza oven.
His pizza steel is 0.6mm thick, has anyone tested even thicker for example? Like would 0.8mm be better? I'd think so, but maybe to heat up 0.8mm might take too long, and the increase in heat retention might be not worth the time/negligible between the two at home electric oven temps?
You're my pizza guru. Danke ! Been on a similar journey to Napoli and experimented a bit to finally using Ferrari oven which gets to 400 degrees for a perfect neopolitan. Peace !
I use a flat cast iron pan...heat the pizza on the top stove to store max heat on the cast iron base...after a few minutes I put it in the oven. Bottom is always well cooked.
Thank you! I recently bought 3/4" mild steel slab, but didn't realize the dough recipe should also change according for a home oven. Will try this and post the results ✌🏾
I watch Vito he has aA channel that teaches Neapolitan style pizza with the dounke ferment I just subscribed to u so now I’m gonna watch ur how to make dough recipe and see if I do it like he does. He teaches this method . How to cook a homemade pizza too with double baking pizza crust. Thank u
I'm confused, when exactly do we use the broiler? My oven doesn't allow me to use it while the rest of the oven is on. So do I use it for preheating or while baking the pizza?
The Persians used to make the earliest forms of pizzas with flatbreads on their shields held over a fire. They were usually topped with pomegranates, dates etc, but they are regarded as the first pizzas. Tomatoes etc had not yet been discovered as they came from South America...
The modern pizza (before it was a type of flatbread) is about 130 years. The Mill of Naples is 100 years old this year since 1924. The yeast is 170 years old. The pineapple is from Hawaii. The peperoni is from the USA. The tomato is from Mexico. The pizza is a world heritage. Some pizzas have figs, so they are probably from Persians.
I've been making pizza all wrong. From making the dough to proofing to making dough balls to positioning my stone in the oven to not using convection. It's all been wrong. I need to start all over!
Just found your website and I love your videos. Just bought a pizza steal and I’m going to make your pizza! Two questions. If I wanted to freeze some of this for later, at what point in the process would I freeze it? And since I have arthritis in my wrist and hand can I use my KitchenAid dough hook for the initial kneading. Thank you!
I'm no pizza expert but I've seen in a couple videos that directons include how to make the dough in a KithchenAid mixer. For me it's also hard to knead by hand.
Love your videos! Do you think you could make a traditional cooking video showing all the steps and giving tips? I use your calculator but I still cannot get a decent pizza. Sometimes it is not rising, sometimes doesn't stretch...
hi. Shuould i make pizza dough like normal neapolitan pizza ( dissolve salt and sugar in water or put sugar in to flour or something?) update: i made this like mixed sugar and salt with flour and dissolve yeast with water and i continued like normal pizza dough
Have you tried a 50 or 55% Hydration Dough with same high flame high temperature cooking? I feel you will get a good oven spring still while a crunchier pizza entirely. - Your thoughts?
what an incredible video! I have a question, I have a .6 CM pizza steel. Would my pizza baking benefit if I used two .6 CM pizza steels on top of each other? :D
Hi, can you make a pizza in a electric oven with a stone pizza? i have a stone for pizza and i would like to know how i would make the perfect pizza with it. Thanks!
Really taking my advantage of all your well educated information. Thanks for that. However it is very clearly visible that the pizza you took out of your conventional oven dit not have the charing or crispy crust as the pizza shown in the last frames.
Will this idea work with a pizza stone instead of thick steel? The thickness of the steel and the stone are similar! I like the idea of using the grill AND oven fan. Will try this next time. Still haven’t mastered the perfect home pizza but will keep trying. Just bought some 00 flour but shame to read that it doesn’t work best in the oven 😢
THE KING HAS RETURNED
And hes gone
I think this is the best channel in whole TH-cam. I can not think of anyone who teaches things better than you do.
I've been researching pizza making at home the last couple of weeks and I can confidently say that this is hands down the BEST resource I've come across. You have single-handedly made me a decent pizza baker. Thank you.
Thank you! Thank you! I made pizza by your method and it came out extremely well. Day 1: Puffed dough with dark spots on the edge, slight leopard spots on the bottom, crispy and chewy, and the taste was fantastic. Day 2: I made two adjustments: 1/placed rack and stone in middle of oven to allow slightly more cooking time on the first bake; 2/for the 4-hour rise, put the covered dough in the microwave (small space) next to a cup of boiled water (did NOT turn on the microwave). The proofing result was awesome; perfect Neapolitan crust edge!
Hi, I wanted to let you know that I owe you my happiness. I tried so many different pizza dough recipes, and yours is just so, so good. Simple, to the point, gives me everything I could ever want in a pizza crust. I have made it many times, and every time it comes out consistently good. I'm so, so happy. Thank you so much.
I'm a pizza nerd and this is definitely the best explanation for making pizza at home I've seen .
Dude! I know understand the real life difference between ordinary and extraordinary pizza! New York style dough really transformed my pizzas that bake at home. Thank you very very much! I'll definitely buy your pizza oven when I have the chance.
but you have changed the pizza. 9:22 and 9:54 tells the story. Count the number of basil leaves😀😀😀
wow disappointed really. I know many cooking youtube do suck tricks. but didn't expect from this guy
This is something I did a lot of experimentation on years ago. The method I found worked best was a combination of a pre-heated cast iron skillet on the cooker and a hot broiler. Make your base, throw it on the skillet (you can throw some rough semolina or corn meal on the skillet of you’re worried about sticking but it’s probably unnecessary) and top quickly. When the crust bubbles up (probably less than one minute), transfer under the broiler and finish for a couple of minutes until the leopard spots appear. You don’t need New York style dough or double baking. It looks and tastes incredible.
@@ETPittAgreed 👍
This ^
Lot of unknown words here but I assume main point is you cook pizza base out of oven, in pan, and after you put it in oven? Correct?
@@nikola0627 Heat the pan on the cooktop whilst preheating the grill/broiler. Throw the base onto the preheated pan and top quickly before putting under the broiler to finish.
Absolutely spot-on. I bought a 1/2" steel that covers my entire oven rack. Best $ I ever spent! Wish I had these tips when I started my pizza journey three years ago. Thanks for ALL your videos Peter!
Do you mean a dollar or lots of dollars?
@@julianshepherd2038 Not a lot, probably $10-15
He means "the best money I ever spent"
@@julianshepherd2038, use your brain. Not $1, but just money in general.
I don't make many comments on YT.. but this video has the best information on pizza I've ever seen! It also explains a lot why I've been struggling to make the move from electric oven pizzas. to wood-fired oven pizzas. I'm going to try your simpler neopolitan recipe and see if things improve!
Great to see you back! Still love your Pizza dough calc
me too
This will actually help so many people make better pizza in their kitchen oven.
Champion stuff as usual. I do a variation when I have no baking steel which is to pan fry the pizza to sort the bottom then finish under the oven grill. A thin pan works good as it doesn’t hold to much heat and cause the bottom to overcook while the top is getting the grill treatment
I'm new to pizza craziness..so many problems and obsticles, even more unanswered questions..
The most analytical video so far, very very HELPFUL.
THANKs.
in america most commercial orientated flour bags (25-50lbs bags being ap or bread flour) have malt added for better browning.
a lot of ovens preheat from the bottom so u can preheat the steel at a low rack. i tried the lowest rack and it literally incinerated my dough black instantly, so probably not the lowest. u can transfer the steel up to the boiler holding the steel on the grates (holding the steel directly will melt or heat through whatever ur using). preheat ur broiler to hottest 2-10 minutes depending, then i like to throw in just a little water for some steam when i put in the pizza to aid in the crust rise. not too much water or else it wont brown in time when the toppings and sauce are cooked
Buying a firewood pizza oven has been a game changer. I literally was dealing with this issue, where my pizzas were coming out as complete failures in conventional ovens. It would take 20 minutes for the pizza to bake in a regular oven, firewood cooks it in literally 2 minutes and it tastes amazing.
When cooking small pizzas in my home oven I was concerned that I had such a large crust and only a couple bites with ingredients per slice. But seeing that yours comes out with the same proportions makes me feel better.
👏
You may put sauce on the edge and cheese and peperoni, and you will have more stuff to eat. The crust is only caramelized starch (sugar) (carbohydrates), little protein and very little fat, nothing else, has no food value, only look. So, don't be afraid to use it for something better. I hope you don't have an obliging Verace Pizza certificate from AVPN to change your pizza making.
Hi, just made the pizza exactly how you did it in your video. It‘s really a gamechanger. Never thought, that I could bake such a pizza in my home oven. Thank you very much!
👏
Wow this is awesome and now I want to build an outdoor pizza oven! Thank you for all of your inspiring pizza videos! I trust no one else but you with my pizza process now!
I've tried a lot of variations of pizza doughs and your Neopolitan is really one of the best! Easy to work with, great hydration, nice texture... very very good. Thanks for sharing!
The best period. You are a genius man. This double bake solution perfection.
The most informative clip, dealing with electric oven pizza making. I am also adding a stone on top of a heavy steel. Prebaking lowers the temperature on the steel, leaving the bottom pale. The stone on top of the steel will hold high temp better for the second stage. This configuration needs more heating time.
Hey mate, I've only just started making pizzas but love your videos and the information you give, demonstrating your take but at the same time not discounting other people's thoughts. Great work.
Awesome! I can't wait to try this at home.
Thanks a lot!
Instead of a thick metal plate I use a mesh tray. So the bottom of the crust is opened to conduction and convection heat.
dude this was a grat video , thank you, entertaining and enlightening
Best infomercial I have ever seen. Bravo.
Making good pizza in a home oven is a craft in and of itself. The entire process and technique changes for EVERY single home oven on Earth. Each of them exists in their own unique environments that affect how they cook. Ambient temperatures, humidities, altitude, etc. There is a LOT of physics involved. I’ve got it down near perfectly with MY oven, but if you stuck me with someone else’s oven I’m not confident I could get results that are up to my standards after just a single try. I’m pretty good, but I’m not a magician lol.
Before video: Hmm, I already know how to make Napotilatan Pizza at home... Well I might learn something...
During: Oh!...Thats a good idea!
Thank you. Learned alot. Have to try it!
Excellent series. Really well done man. Inspired me to try this.
Btw. I get the thin steel bake sheet isn’t good..but for the video, not using parchment paper under pizza for that example would’ve been more convincing to show the difference..since you didn’t use it under your pizza steel imo.
Cheers
deserves more likes,, great video dude!
Pizza is one of my top 3 foods…..Medium rare steak (Strip, Ribeye, or tender loin) and xtra spicy chicken curry w/ rice are the other two faves
Thank you for your amazing videos. With your testing and videos you help us a lot to make amazing pizzas.
Thank you for the content. Minor comment -- New York-style pizza came about because the coal ovens they found couldn't get hot enough? Have you been to John's of Bleecker street? I like your enthusiasm, but you may want to do some more research. Gas-fired deck oven brands like Blodgett and Baker's Pride dominated early pizza restaurants in the Northeast. These ovens operated at a maximum of 600-700 degrees if you really pushed them. Coal-fired ovens back then could easily maintain temperatures of 700-900 plus. Hardly anyone could afford to buy and operate a coal-fired oven, even if they could find one. And as you mentioned, wood-fired ovens were completely out of the question. Net, net -- you are correct about pizza makers having to evolve to New York-style because the high temperatures necessary for Neapolitan-style pizza weren't feasible. New York or Neapolitan? Their both wonderful.
Did you know that in Argentina ( buenos aires ) is the country and the city with more pizzerias in the world?
You like onion ? Have a look in the Fugazzeta pizzas from any pizzeria porteña ! Will blue your mind! Regards
Having enough heat is such a big part of the secret. If you are planning to make a lot of pizzas, Ooni, Effeuno, Sage etc has electric ovens that gives you the neapolitan result you want. One of the criteria of the neapolitan pizza association is that it needs to be cooked in around 90 seconds on very high heats. If you got space, and money it's worth investing in a high heat pizza oven.
What are your thoughts on poolish?
His pizza steel is 0.6mm thick, has anyone tested even thicker for example? Like would 0.8mm be better? I'd think so, but maybe to heat up 0.8mm might take too long, and the increase in heat retention might be not worth the time/negligible between the two at home electric oven temps?
You're my pizza guru. Danke !
Been on a similar journey to Napoli and experimented a bit to finally using Ferrari oven which gets to 400 degrees for a perfect neopolitan.
Peace !
Oh! Long time no see brother,i'm a huge fan.
Epic, glad to see how far you've come from your first Kickstarter, keep it up!
I use a flat cast iron pan...heat the pizza on the top stove to store max heat on the cast iron base...after a few minutes I put it in the oven. Bottom is always well cooked.
Thank you! I recently bought 3/4" mild steel slab, but didn't realize the dough recipe should also change according for a home oven. Will try this and post the results ✌🏾
I watch Vito he has aA channel that teaches Neapolitan style pizza with the dounke ferment I just subscribed to u so now I’m gonna watch ur how to make dough recipe and see if I do it like he does. He teaches this method . How to cook a homemade pizza too with double baking pizza crust. Thank u
What setting do you use on the oven?
So your pizza doe calculator doesnt have sugar as ingredients but in video u mention sugar to gove brown color to crust?
You are true master and teacher of love. 🙏
I have tried a lot of other recipes, only this one is working. The dough is perfect 👍, thank you for sharing.
That's amazing to hear. Happy baking!!
@@stadlermade Can I use a baking stone instead of steel? e.g. granite
Thank you so much! I just made pizza, and it turned out perfectly. You're the best.😊
Can you make a video about the difference between making bread and pizza? please
Thank you so so much. 😭 The "pizza and electric oven dilemma" is finally solved. 🙏
You got to love this guy
Bester Mann für beste Pizza! Thank you, Pieter
Definitely subbed, you're a genius mate!
Can you make a video on making Roman style thin crust pizza
So do you dissolve the sugar (together with salt) in the water before dropping in the yeast?
Perfect technique here!
Hi chef It is said that after preparing the Neapolitan pizza dough, we leave it for 3 days to rest. Is this true?
I'm confused, when exactly do we use the broiler? My oven doesn't allow me to use it while the rest of the oven is on. So do I use it for preheating or while baking the pizza?
Loved your videos. Very well done. What dough recipe would you use for a ooni pizza oven?
Amazing tipps and video edit!!
The Persians used to make the earliest forms of pizzas with flatbreads on their shields held over a fire. They were usually topped with pomegranates, dates etc, but they are regarded as the first pizzas. Tomatoes etc had not yet been discovered as they came from South America...
No pineapple?
The modern pizza (before it was a type of flatbread) is about 130 years. The Mill of Naples is 100 years old this year since 1924. The yeast is 170 years old. The pineapple is from Hawaii. The peperoni is from the USA. The tomato is from Mexico. The pizza is a world heritage. Some pizzas have figs, so they are probably from Persians.
I've been making pizza all wrong. From making the dough to proofing to making dough balls to positioning my stone in the oven to not using convection. It's all been wrong. I need to start all over!
Just found your website and I love your videos. Just bought a pizza steal and I’m going to make your pizza! Two questions. If I wanted to freeze some of this for later, at what point in the process would I freeze it? And since I have arthritis in my wrist and hand can I use my KitchenAid dough hook for the initial kneading. Thank you!
I'm no pizza expert but I've seen in a couple videos that directons include how to make the dough in a KithchenAid mixer. For me it's also hard to knead by hand.
Love your videos! Do you think you could make a traditional cooking video showing all the steps and giving tips? I use your calculator but I still cannot get a decent pizza. Sometimes it is not rising, sometimes doesn't stretch...
what is about poolish or biga ! ?
Where is the pizza dough recipe located?
Bravo! great work! greetings from Rome, Italy
Great video. Thanks
hi. Shuould i make pizza dough like normal neapolitan pizza ( dissolve salt and sugar in water or put sugar in to flour or something?)
update:
i made this like mixed sugar and salt with flour and dissolve yeast with water and i continued like normal pizza dough
I love your videos!!
Great job! Thank you very much for sharing! 👍👍👍
What if I use type "00" flour instead of "0" ? I bought 00 and would like to try...Thank you for all the amazing videos!
Have you tried a 50 or 55% Hydration Dough with same high flame high temperature cooking? I feel you will get a good oven spring still while a crunchier pizza entirely. - Your thoughts?
Amazing. Hats off!
what an incredible video! I have a question, I have a .6 CM pizza steel. Would my pizza baking benefit if I used two .6 CM pizza steels on top of each other? :D
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You are a Champion
Bro you are amazing, thank you !
Hi, can you make a pizza in a electric oven with a stone pizza? i have a stone for pizza and i would like to know how i would make the perfect pizza with it. Thanks!
A masterpiece
Congrats for your videos!🎉
How can i make this dough, with poolish ?
I'm great ful my oven can go to 350 degrees Celsius, helps a lot
What kind of cheese is that ?
Can you recommend any good pizza books?
what is the difference between home neapolitan and new york style pizza ? on your pizza calculator the ingredients are the same ratios
*napoletana - mit viel Respekt und Liebe für deine Arbeit
Real nice guide
Which sauce are u using
I just found out about your channel , just a small question the same method with a ceramic stone does it work? I dont have steel (yet!), good job btw
Really taking my advantage of all your well educated information. Thanks for that. However it is very clearly visible that the pizza you took out of your conventional oven dit not have the charing or crispy crust as the pizza shown in the last frames.
Song at 5 minutes?
Do you have paid video series?
You're freaking awesome dude 😎
Can you used pizza stone instead of steal?
I love your film and I hope you keep creating🥵🔥
Perfect❤
fantastic
How passionate you're about Pizza! Greay job man 👏🏼
Will this idea work with a pizza stone instead of thick steel? The thickness of the steel and the stone are similar! I like the idea of using the grill AND oven fan. Will try this next time. Still haven’t mastered the perfect home pizza but will keep trying. Just bought some 00 flour but shame to read that it doesn’t work best in the oven 😢
With small Pizza Stone i had not that great of an experience with a thick stone it works great