Now that's how a pizza is made, nice ingredients, great handling, and perfectly cooked. Crust slightly tough for a satisfying chew, and cheese just melted without burning. I can only imagine the taste 😋
What I like about your dough, is it isn't a crazy high hydration making it hard to work with, yet your still got an incredible puff on the crust! I think I need to knead mine more after watching your video in order to develop a bigger puff like that.
Trop envie d'en manger après cette démonstration. Merci de nous avoir fait saliver. Je prends note de la recette. Depuis le temps que je voulais manger une pizza à pâte améliorée. Ça vaut bien l'abonnement. A un autre jour
Thank you so much for the straightforward instructions. I will follow your method next time I make pizza dough. The last time I made pizza dough, the final dough was too weak and would stick to the pizza peel. Hopefully your message will work better for me. Thank you my friend.
@@GeorgiosPizza Thank you for the video, very well presented, thank you again, can't wait to try!! No more than 62% hydration if knead by hand, how much hydration if mixed with a machine? Also with the yeast (0.18) as in less than a quarter of 1grm, is this correct?
Now I'm screwed if I'm driving home from the office and decide that I want to make a pizza for supper. OK, it is then. I wish I was half as talented as he is in forming the balls of dough and slapping it around on the table. A week and a half to make half a dozen doughballs is a bit out of the way for me. You've got to admire the talent. We visited Port Alba in Naples and the place where pizza was invented. We saw them make pizza from scratch - you can't improve on perfection.
Hi Skidrow,about 10-15 min for the same amount of flour and water,make the water little bit colder,coz the mixer is increasing the temp faster then hand.thank u for watching 🙏
@@skidrow9067 the yeast amount depend on your RT,if your RT is around 26-27 C°that is the amount you need 0.18,follow the video u wont fail,u can go up to 0.25 yeast with the same RT,no more then that.Good luck 😊
Why do you prefer a long bulk fermentation instead of separation to balls already? What temperature do you leave it at, what is your room temperature in this professional kitchen? What ingredients are in the sauce? Tomatoes, salt, basil? How much protein% does the flour have? How hot is the stone in the oven? The pizza looks fabulous! 👍
Jelly it is in my restaurant,please whatch all the video i explain everything,salt,temp,everything,be pation follow the steps and u will make it i promise,the flour is stagioni 5 "00" napoletana the w is 300
@@GeorgiosPizza thanks! I watched the whole video and some others from your channel. I have not found an answer to the questions: 1. Why do prefer to bulk ferment the whole dough instead of fermenting the separated balls. Almost all chefs I watched are separating the balls before the long ferment. I am curious why you decided not to do it. 2. What's the recipe for the sauce Thanks
@@GeorgiosPizza I know there are many ways 😉 I'm just curious why you decided this way! Have you tried the other way and didn't like it? Did you ever try the long ferment the balls? I just asking because I'm learning all aspects.
Hi Fred the oven is made in thailand,i am not sure if they can ship to other contry,here is the link www.cookingatcasa.com/ the name of the oven is figaro
@@GeorgiosPizza Yes I live in Arizona and my room temperature is typically 80°F which is 26.7°C so that is quite close to your room temperature. And can you tell me please what is the temperature of the water you use?
@@GeorgiosPizza at this stage room temperature, following the process in this video. Also in your opinion, do you believe room temperature is better than refrigerated
@@miladmalkoun4750 ok,so Milad if u go more avpn,then i sugest u to go RT,if u want contemporary will be CT.if your dough balls are 240-260gr u need 4 gr of dry yeast for 10 kg flour that is for RT
@@GeorgiosPizza your a legend, thank you. I multiplied your recipe by 10, so.. 1kg flour to 10kg 600ml water to 6ltrs 20grm salt to 200grm And wasn't sure about the yeast if I multiply .18 to 1.8g but your saying to put 4grm of yeast. Thank you will try it and see how I go, appreciate your quick response and help. God bless 🙏
@@GeorgiosPizza Thank you for clarifying because on the video it sounds like you say. 18 g but it says. 8 g on the pop-up which is the close caption probably just not picking up your accent fully. I plan on trying this as I am trying to perfect making my own though I have had some successes and some very bad failures so hopefully this one works out.
@@GeorgiosPizza Please don’t apologize. I heard you correctly but when you watch the videos without opening them fully it inserts close captioning with what YouTubs interpretation of what you’re saying is so their computer system misunderstood you. It’s all good. You speak very well in my opinion!!!
Hi Janet,u can do that as well,i like to do this way,the amount of yeast is very low,if u dont need the dough for next day,then sure u can do that.Thank u for watching my videos 🙏
I just went to the wikipedia page on this subject and it is just too complicated. I will have to stick with an American style.>>>> en.wikipedia.org/wiki/Neapolitan_pizza
That's what a video should be about. Straight to the point. No nonsense. Great job.
Now that's how a pizza is made, nice ingredients, great handling, and perfectly cooked.
Crust slightly tough for a satisfying chew, and cheese just melted without burning.
I can only imagine the taste 😋
Wonderful , thanks
Great instructional video!!!
Looking forward to trying this.
Ciao !!!
Very well explained 👏
What I like about your dough, is it isn't a crazy high hydration making it hard to work with, yet your still got an incredible puff on the crust! I think I need to knead mine more after watching your video in order to develop a bigger puff like that.
Thank u Brad
Genuine question.. I don't understand how it is a crazy high hydration. Is it not 60% hydration?
@@miladmalkoun4750 hi Milad,yes is 60 % hydro
Trop envie d'en manger après cette démonstration.
Merci de nous avoir fait saliver. Je prends note de la recette.
Depuis le temps que je voulais manger une pizza à pâte améliorée.
Ça vaut bien l'abonnement.
A un autre jour
great!!!
My all-time favorite pizza!!!! Thanks for making this vdo :)
Thank you so much for the straightforward instructions. I will follow your method next time I make pizza dough. The last time I made pizza dough, the final dough was too weak and would stick to the pizza peel. Hopefully your message will work better for me. Thank you my friend.
My Pleasure Salvatore,try no more then 62% hydro if u knead by hand,and also u can use semola to open the pizza,it wont stick to the peel
@@GeorgiosPizza Grazie Molto, Georgio!
@@sjcafiero Prego Amico 🍻
@@GeorgiosPizza Thank you for the video, very well presented, thank you again, can't wait to try!!
No more than 62% hydration if knead by hand, how much hydration if mixed with a machine?
Also with the yeast (0.18) as in less than a quarter of 1grm, is this correct?
Now I'm screwed if I'm driving home from the office and decide that I want to make a pizza for supper. OK, it is then. I wish I was half as talented as he is in forming the balls of dough and slapping it around on the table. A week and a half to make half a dozen doughballs is a bit out of the way for me. You've got to admire the talent. We visited Port Alba in Naples and the place where pizza was invented. We saw them make pizza from scratch - you can't improve on perfection.
Thank u so much for the good words Tony,i am here to share my knowledge with u guys,feel free to ask,i will do my best to help cheers
Great video! Informative and to the point. Love it! Keep it up :)
Thank u for watching my video Kenneth 🙏
Many thanks! Please post the details of the tomato sauce (or do a separate video of you made it.)
Bravissimo!!!
Grazie mille
This Pizza Looks so delicious dear
Hi Georgio, great video, thanks for your time. How long would you knead this recipe in a mixer?
Hi Skidrow,about 10-15 min for the same amount of flour and water,make the water little bit colder,coz the mixer is increasing the temp faster then hand.thank u for watching 🙏
I was about to start making this recipe but 0.18g of yeast seems very low, is it meant to be 1.8g?
@@skidrow9067 the yeast amount depend on your RT,if your RT is around 26-27 C°that is the amount you need 0.18,follow the video u wont fail,u can go up to 0.25 yeast with the same RT,no more then that.Good luck 😊
Ok, thankyou for your help and quick replies, I’ll try it and let you know how I go!!!
@@skidrow9067 No worries Skidrow,you are welcome,good luck
Why do you prefer a long bulk fermentation instead of separation to balls already? What temperature do you leave it at, what is your room temperature in this professional kitchen? What ingredients are in the sauce? Tomatoes, salt, basil? How much protein% does the flour have? How hot is the stone in the oven? The pizza looks fabulous! 👍
Jelly it is in my restaurant,please whatch all the video i explain everything,salt,temp,everything,be pation follow the steps and u will make it i promise,the flour is stagioni 5 "00" napoletana the w is 300
@@GeorgiosPizza thanks! I watched the whole video and some others from your channel. I have not found an answer to the questions:
1. Why do prefer to bulk ferment the whole dough instead of fermenting the separated balls. Almost all chefs I watched are separating the balls before the long ferment. I am curious why you decided not to do it.
2. What's the recipe for the sauce
Thanks
@@jelly.1899 jelly there is many ways of making pizza,this is the one i prefer.
@@GeorgiosPizza I know there are many ways 😉 I'm just curious why you decided this way! Have you tried the other way and didn't like it? Did you ever try the long ferment the balls? I just asking because I'm learning all aspects.
gracie mile, amici!
Beautiful !!!
Try it with poolish, you will be addict of that recipe ;)
;)
Hi. How many grams of dry east ? 0.18 ? Or 8g ? Was not sure. Because 0.18g is not even a 1 g? Please let me know and thank you
@@MIAMIDJ555 I put 5 grams of fresh east for 1 Kg of flour.
Let's see Vito Iacopelli recipe in this video :
th-cam.com/video/u7Hd6ZzKgBM/w-d-xo.html
@@Geronimauron thank you very much and if it's dry yeast?
@@MIAMIDJ555 It is necessary to put 2.5 to 3 times less dry yeast than fresh yeast.
Thanks for good video, look delicious.
How many degree is this oven.
Hi Fouaad Bottom is around 320
Good VDO bro, mouth watering now
Thank u bro 🍻
what is this oven?
thanks bro
Pleasure brother
Great Vid - great Pizza!
I also want to know the Name of the Oven or where i can get this part. PLEASE!
Hi Fred the oven is made in thailand,i am not sure if they can ship to other contry,here is the link www.cookingatcasa.com/ the name of the oven is figaro
@@GeorgiosPizza THANK YOU!
I am based in Thailand. Is the oven insulated?@@GeorgiosPizza
@@Madasafish2 yes it is,if u are interested please visit "Cooking at Casa Riviera "i bought it from there,very happy with the oven
thanks for the video! Well done! What type of yeast? Active Dry Yeast?
Thank u for watching my videos Bones,it's IDY (Instant dry yeast)
Great video! If I would want to make less dough can I just decide all ingredients in half?
Yes Maiko u can,give it a try.If u go half of the recipe try 320 hydration and 0.10 yeast
the final result looks perfect. real neapolitan style
Excellent! What temperature are you baking at, my friend?
Hi Andy,thank u for watching my video,the bottom was 320,the top u can just rotate the pizza,lift up,or put it closer to the flame
What can I use instead of a pizza stone ?
How come you dont dissolve salt in water first before adding flour?
@@steveniannelli2756 as long as u don't put salt together with the yeast you are good
So to be clear, you never place your dough in the refrigerator?
No never went to refrigerator,RT around 26 c thats why i put very less yeast,if u RT is higher go with 0.10 yeast (less then the video)
@@GeorgiosPizza Yes I live in Arizona and my room temperature is typically 80°F which is 26.7°C so that is quite close to your room temperature. And can you tell me please what is the temperature of the water you use?
@@sjcafiero As i said on the video Salvatore the water is 15 c
How long did you knead the dough for?
Knead until you create strong gluten,check the temp of your dough,should be between 24-26 C° thank u for watching🙏
Is it ok to use a mixer?
@@FlyingSnoopy Yes,make sure u take the dough out from the mixer when is around 20-22 degrees C°
@@GeorgiosPizza thank you
Great tip, thanks Giorgi! Ps: i am sure it’s better than the Brandon pizza’s :))
Thank u Brother 😊
Very nice video, what size are your pizzas at 240 grams?
Thank u Gary,yes is around 240 gr
@@GeorgiosPizza I actually mean size of your pizzas, 10 inches/12 inches/14 inches?
@@garyjohnson9196 the one on the video is 10 inches
@@GeorgiosPizza Thanks! 👍🏾
so do you do the dough upside down? while stretching making the top of the ball now on the bottom when adding the ingredients?
No Mychael,when u start streching the dough make sure the top end up as top,then u put the ingredients.thank u for watchimg my video 🙏
How much are 0,18 grams yeast meaning ?
0,18 grams of yeast,not even half gram,make sure u have special scale for that ,smaller one they are more precise
@@GeorgiosPizza
Ok thank you 🙏
Nice Video
Hi there ! I notice that the maturation was at RT how do you stop the dough Over Fermentig??? if everything is done at RT!!!
Hi Mimo,u lower the yeast amount or u make the water colder.My RT was 26 C°
@@GeorgiosPizza Grazie Ciao
Hi Georgio, can you tell me the amount of yeast I should use if I were doing 10kg of flour, 200grms salt and 6 liters of water please?
Hi Milad,how would u ferment the dough?CT or RT
@@GeorgiosPizza at this stage room temperature, following the process in this video.
Also in your opinion, do you believe room temperature is better than refrigerated
@@miladmalkoun4750 ok,so Milad if u go more avpn,then i sugest u to go RT,if u want contemporary will be CT.if your dough balls are 240-260gr u need 4 gr of dry yeast for 10 kg flour that is for RT
@@GeorgiosPizza your a legend, thank you. I multiplied your recipe by 10, so..
1kg flour to 10kg
600ml water to 6ltrs
20grm salt to 200grm
And wasn't sure about the yeast if I multiply .18 to 1.8g but your saying to put 4grm of yeast.
Thank you will try it and see how I go, appreciate your quick response and help. God bless 🙏
@@miladmalkoun4750pleasure Milad,i guess you would mix the dough in the mixer,if so u can even go 58% hydro
Do you ever add olive oil to
The dough? Why do some do this?
Also how many grams of active yeast?
Hi Nicholas,please watch the video until the end,i explain everything,is dry yeast 0.18 gr
@@GeorgiosPizza Thank you for clarifying because on the video it sounds like you say. 18 g but it says. 8 g on the pop-up which is the close caption probably just not picking up your accent fully.
I plan on trying this as I am trying to perfect making my own though I have had some successes and some very bad failures so hopefully this one works out.
@@alanmahler277 hi alan sorry for my accent,the yeast is 0.18 gr
@@GeorgiosPizza Please don’t apologize. I heard you correctly but when you watch the videos without opening them fully it inserts close captioning with what YouTubs interpretation of what you’re saying is so their computer system misunderstood you. It’s all good. You speak very well in my opinion!!!
Water is 15 degrees ?
@@gadbaddas1 yes sir,u can even go lower temp then that,on the video is 15 degree C°
@GeorgiosPizza Dry yeast is 0.18 gm for 600 gm flour ?
@gadbaddas1 for 1000 gr(1kg)
@@gadbaddas1 600 gr water
prav struchnjak si zlaten, ti kaa shto objasnuvash nikoj ne moze 😁
Sine be 🤣🤣
Why refrigerate some pizza dough, you did not
Hi Janet,u can do that as well,i like to do this way,the amount of yeast is very low,if u dont need the dough for next day,then sure u can do that.Thank u for watching my videos 🙏
Dude, do you have Instagram?
I just went to the wikipedia page on this subject and it is just too complicated. I will have to stick with an American style.>>>> en.wikipedia.org/wiki/Neapolitan_pizza