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.
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.
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, 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!
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!
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.
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
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.
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.
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.
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
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.
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.
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!
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.
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!
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
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
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 !
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!
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.
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...
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.
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.
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
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.
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?
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.
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.
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
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 😢
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!
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.
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.
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.
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, 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!
👏
Great to see you back! Still love your Pizza dough calc
me too
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.
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.
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 a pizza nerd and this is definitely the best explanation for making pizza at home I've seen .
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.
This will actually help so many people make better pizza in their kitchen oven.
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.
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.
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
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.
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.
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!
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.
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!
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
Awesome! I can't wait to try this at home.
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
Oh! Long time no see brother,i'm a huge fan.
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.
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
dude this was a grat video , thank you, entertaining and enlightening
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
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 !
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
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!
Epic, glad to see how far you've come from your first Kickstarter, keep it up!
Best infomercial I have ever seen. Bravo.
Thank you for your amazing videos. With your testing and videos you help us a lot to make amazing pizzas.
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.
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...
Definitely subbed, you're a genius mate!
Thank you so so much. 😭 The "pizza and electric oven dilemma" is finally solved. 🙏
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.
Bravo! great work! greetings from Rome, Italy
You got to love this guy
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 so much! I just made pizza, and it turned out perfectly. You're the best.😊
You are true master and teacher of love. 🙏
Great job! Thank you very much for sharing! 👍👍👍
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
Perfect technique here!
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.
Bester Mann für beste Pizza! Thank you, Pieter
Amazing tipps and video edit!!
Can you make a video about the difference between making bread and pizza? please
You are a Champion
I love your videos!!
Can you make a video on making Roman style thin crust pizza
What are your thoughts on poolish?
What setting do you use on the oven?
Great video. Thanks
Amazing. Hats off!
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?
Loved your videos. Very well done. What dough recipe would you use for a ooni pizza oven?
Where is the pizza dough recipe located?
Bro you are amazing, thank you !
Fantastisch kanaal man !
Biggest master of Pizza💯
*napoletana - mit viel Respekt und Liebe für deine Arbeit
Bro THANK YOU for all your hard work!! Because of you I make pizza for my family. I always was to scared to try and make dough.
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.
You're freaking awesome dude 😎
Real nice guide
Кайфую от таких видео
I'm great ful my oven can go to 350 degrees Celsius, helps a lot
A masterpiece
fantastic
How passionate you're about Pizza! Greay job man 👏🏼
I love your film and I hope you keep creating🥵🔥
So do you dissolve the sugar (together with salt) in the water before dropping in the yeast?
what is about poolish or biga ! ?
Bravo bravo
Hi chef It is said that after preparing the Neapolitan pizza dough, we leave it for 3 days to rest. Is this true?
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.
Perfect❤
Great video!
Pizza Einstein ❤
Amazing video! Subscribed!
wow
Great vid.. PEACE!
What kind of cheese is that ?
Need new video!
Song at 5 minutes?
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
This is awesome
The question is how do you use a sugar dough and still cold ferment it? The yeast will eat it up and go nuts!
And this is of course answered in the New York style video!
Always use a pizza stone or steel in your home oven and never use paper between the steel and the pizza. There are a million great videos on TH-cam.
Why no paper between pizza and steel?😂😂😂😂😂
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
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
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!
Turn on broil near the end to avoid double bake.
Congrats for your videos!🎉
How can i make this dough, with poolish ?