How to Make Neapolitan Pizza - Ft. Caputo "00" Neapolitan 25kg
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- เผยแพร่เมื่อ 26 เม.ย. 2017
- Check out the full length video of World Champion Pizzaiolo Michele D'Amelio making authentic Neapolitan pizza with Caputo Pizzeria. Step-by-step instructions to take you to amazing pizza!
Love this video! Right down to the dough stretch! Beautiful Pie! Great Work from start to finish! Grazie!
Pies have lids stop calling a pizza a pie.
Beautiful!
Will Try YOUR recipe. THANKYOU! LOVE!
Brilliant thank you for uploading:)
Excellent! Pizza Professor!
Wow that looks amazing! I love Napolitano style 🍕
great job michele, respect the craft . salute;
Thank you for sharing!
great English- refreshing! thank you
What a great video.
Bravissimo complimenti 😃
thank you! respect
That peel twist, though!!!
Thank you
Parabéns.
Impasto e cottura a regola d’arte nessun problema di lievitazione e idratazione ottimale . Bravo . Bonus per la maestria nella parte finale ..
Wow very nice
BRAVO
MOLTO BRAVO
BRAVISSIMO
exellent info and cool thanks wish a happy 2018
The best explanation of making Neapolitan pizza. Thank you!
I use it in Hawai'i its wonderful to work with.
finalmente un video serio in inglese sulla pizza napoletana
YEAH!
Nice vid
beautiful leopardietta !
Excellent. Tell me, if you do double fermentation, the second fermentation is always on the fridge, correct? Thank you
Nice pizza
Reguarding the tomato sauce after crushing the tomatoes did you have to remove any water or seeds from it?
Do you let the double fermentation dough sit outside fridge or cold ferment on the second step of 12 hour waiting period . Once it is balled and in dough tray?
Hi, what model of Pietroberto is the one from the video ? Thank you
just a quick question, if I did same recipe....and I leave alone for 2 days...how would you cook it at 500f in home oven?
like watching PBA before going to the bowling alley with friends
first of all, great video, i have one question: when is it the best time to deepfreeze the dough? fresh, after first fermantation or after the second?
joe turns out, that tipo00/405 dough is not as freezeble as dough from higher mineraled flour (at least 480), no matter in which stadium you freeze it. its getting gummy, and at the thinner parts are very very cross/hard to bite after cooking. i use it freshly done when i want to freeze the dough, i use 480 flour.
how cold is the water? Can I use a water from a cooler?
One of the best videos on Neapolitan pizza! Great job, Michele. One question though...do you normally split the dough and do both fermentations? I'm thinking of the logistics of running the business and timeline of when you actually make, ferment and ball the dough.
jackpast While we wait for Michelle's answer let me share my experience. We use the bench fermentation technique followed by at least 24 hours in the fridge. The double fermentation brings a naughty sourdough flavor that most people like; so we add a biga/poolish to the dough (keep in mind you have to maintain 65% hydration) in order to get the sourdough flavor. Cheers
Sayakou that means that you let the doughball rise to its perfect size and put it in the fridge for 24h. How long do you wait - after you took it out of the fridge - untill you use the doughballs?
@@Samson.Boedefeld a bit late, but maybe still useful for someone. In my experience usually the sweetspot is between 1.5 and 2 hours. At this point the dough should be at room temperature again, but did not start to proof again (if you let it out for too long, it might turn out to be overdone and the gases will escape when you are pressing your doughball into shape)
Hi so what is the difference between 24 hours and 10 hours batch? Does it have a better crust or what?
So the two different methods bulk in box 12 hours then ball then 12 hours balled
Or one hour bench bulk then ball then 12 hours balled Is this correct also which option is better and why thanks
Ciao una domanda se puoi aiutare
Con il mio forno a legna e tempetatura della pietra base a 800f 430c si brucia ma se la tengo a 700f 370c viene perfetta?
Nel video avete detto che si cuoce a 900f o 1000
Dove sbaglio?
Traduzione inglese:
In my wood burning oven I can cook the pizza just fine with the bottom stone at 700f but if I get it up to 800f it burns
In the video you mentioned 900 f or 1000. What am I doing wrong?
I always enjoy watching it. I am Korean. I live in Korea. Your pizza style is very different from Korea. I have a question, can you help me? I'm planning to use 12-hour resting dough. For 25kg of flour, how many grams of dry yeast is appropriate? I think your advice will be of great help to me. thank you
Excellent recipe and explanation. Just one question: where do we buy fresh yeast in the United Sates? We usually work with dry east. Thank you!
You don't need fresh yeast, just substitute 1g of dry for each 2.5g of fresh that your recipe calls for. If you insist on trying it anyway, you can get fresh yeast at any foodservice wholesaler. It comes in paper-wrapped blocks that look like pounds of butter.
Go to your bakery he/she should sell you some fresh yeast.
@@MrPressPhotographer4 Most bakeries use dry.
One more question please
Which is better and why, the direct or the double fermentation?
Why does he make both?
If I understood correctly coz both methods are explained together
Direct is : 1 hour on the bench then shaped to balls and kept at room temp for 8-10 hours then you can use it.
Double fermentation: 12 hours on the bench then shaped into balls and kept another 12 hours but in the fridge right?
un impasto diretto se ben fatto con la temperatura giusta di acqua e dosaggio lievito è pronta in massimo 4 ore di lievitazione ambiente...dopo 12 comincia a fare i bordoni alti durante la cottura...ed allora meglio farci i bomboloni se la pasta gonfia per la troppa lievitazione....
How can I buy this? I live in south Florida
How much flour I usw for 25 kg ?
Cold water? Sometimes people say room temp. What is the difference?
Tra tutte le ricette su TH-cam la vostra è la migliore, sopratutto tra quelle in inglese, ma non ditemi che il sale uccide il lievito 😁, sappiamo benissimo che se sciogliete il sale nell'acqua e subito dopo il lievito e la farina non succede niente.
Hello chef, can you please make video for 10 kg flour?
What temperature do you maintain your oven whilst cooking?
Original stone furnace should be around 800°F (430°C)
Hola amigo salidos agregame atu familia
Hello very good dough
You said 250/270gm could you please tell me what size pizza that should be thanks
12 inch
He is very handsome..
Size of The Dough BOX Please
pizza experts- ............... kitchen tile setters ...not so much! LOL
Ordered this a couple of days ago online.Looking forward to it trying it.
Hello what do you mean by room temperature?
rafal jermak it's about 25 degrees celsius
after 10 hour if the balls are not ready u will put them in the cooler.how many degree u need in the cooler?
Correction: Now is it in the United States from New York, past the west cost all the way to Hawaii.
What is? New York Pizza sucks balls.. not sure what you people smoke anyways nor is it even remotely close to Neo Pizza.
Deck ovens and some shit ass ingreidents bleck
Hi Michele, what is your room temperature, thanks
Me falni tju beje nje pyetje metode tjeter te beni brumin keni provuar
No sugar in this one like the home oven recipe?
olio? (nell impasto)
Hello every one
I have a few quick questions if anyone can help me out?
I can't get my hands on fresh yeast so,
How much Active dry yeast would I use for 25kg of flour
And how much Instant dry yeast should I use for 25kg flour
And finally which of the two dry yeasts is better to use or does it just depend on preference and availability?
with 25 kilos of flour , you can use up to 6 sachets of dry yeast
Divide by 4 for the active dry
1 sachet of dry yeast. A little less if you use fast rise yeast.
Could you tell me why you didn't put oil into this mixsture wile in the 1 kg mixture you put it ?I would like to work in a pizzeria and I want to be able to prepare big quantity of pizza dough.
i want to learn how to make pizzas
Pizza is the easiest yeast bread to make. Its dirt simple to make and even when you make a mistake it tastes good. As long as you have fresh yeast you seldom have problems.
making some right now.
can this recipe be scaled down to 1kg of flour ( sorry complete newb )
Easy: divide *.* by 25 :-)
The caputo flour is too expensive down here and just not viable. Australia produces great 00 specialist pizza flour for less than a third of the price and is very fresh with a great final result.
I've used caputo and it's really no better than my local flour. Cheers and thanks for sharing your video
did you say 15 or 50 grams of yeast???
Looks like 15 grams. Incredibly little but apparently works as long as you let it proof for 8-10 hours. Not even 0.5 grams yeast in a normal home made pizza dough.
Wow..Only 15 grams of yeast for 25 K of flour. Isn't that very low? Lower than other world champs Neoploitan recipes I've watched. Any thoughts would be greatly appreciated.
Yeah usually its like one gram to one kilo flour its probably hot so they pit less
I've purchased that buffalo mozzarella before but found it to be too watery. Anything you did to make it less watery?
the water evaporates if its hot enough.
if your oven cant get hotter, you can try to put the mozzarella in a clean cloth and wring it out a little bit.
or put salt on it and wait maybe.
It helps to let it sit in a strainer after cutting and before using if you find it watery, however if your oven is hot enough it should not be an issue because much of the moisture evaporates.
Brian Cole >> 30 minutes before making the pizza, slice or tear the buffalo mozzarella and put between a couple layers of paper towels on a plate. Top with another plate and a weight...like a 28 oz can of tomatoes. In 30 minutes, all of the excess water will be absorbed by the paper towels.
Drain it you fucking useless clown.
How many grams of salt do you put in your large tins of tomatoes?
in italy 1gr of salt in 100gr of tomato
illeo74 I thought they didn’t use salt at all
There is no oil and sugar?
hahahahaha! I hope you are joking...
Italians dont make sugar an oil in the dough
Sugar and oil are browning agents used to caramelize and brown 00 flour is used in 700 degree ovens and oil and Sugar will burn and turn to ash at those temps
Yeast in dough? Already in flour
Lol no it's not.
you put 15 grams of fresh yeast on 25 kg of flour! what is i want to apply this at home on 1 kilo flour how many grams of yeast should i use?
divide 15 x 25 = 0.6g of fresh yeast
duhaskfhawkfhkawbh. This recipe is using 0.06% of yeast. Just find 1% of the amount of flour you're using and multiply it by the percent you want. For example 25kg of flour is 25000g; 1% of 25000 is 250 therefore multiply 250 by 0.06 (0.06 being the percentage) and you get 15 which is 15g yeast. This recipe has 60% hydration so again multiply 250 by 60 = 15000 which is 15 litres of water and 3% salt 250 x 3 = 750g. So for your recipe find the 1% of 1kg of flour which is 10 (1000g divided by 100 = 10) so now you can find what percentage you need. 10 x 60% hydration is 600 so you need 600ml water, 10 x 0.06% is 0.6g of yeast and 30g salt. If you're unsure of the percentage in a recipe, just find 1% of the flour used and start multiplying till you find it!
duhaskfhawkfhkawbhf do you mean one kilo of flour or one kilo of pizza dough? I scaled down this recipe for home use thinking of four 250 gram dough balls with 100 extra grams of dough for patches or in case you lose some dough in the process (always happens to me)
The amount of flour for this would be 675 grams, with 405 grams of water, 0.405 grams of fresh yeast and 20.25 grams of salt. Or if you use instant yeast then use 0.162 grams of instant yeast and replicate the whole process he does on a kitchen aid type mixer. It works great :)
thank you very much for this valuable info
thanks man really appreciate your help
3 day fermentation is best
I tried a 5 day ferment in the cooler a few weeks ago. that was insane. mixed the dough -> 24 hour bulk ferment at room temp -> shaped into 220g balls -> ferment in fridge for 5 days -> take out of fridge 3 hours before use. SO GOOD! :D
One pizza 32$😱
10:21 you will hear illuminati
no olive oil????
JACOBI786 no
日本語で聞きたい。。。
When you make the sauce do you include the juice from the can or do you just run the whole pealed tomatoes through the food mill?
you use the whole can, if you happen to come across a can which seems to have more water than keep the lid on after opening and drain the wet liquid out till you get a smooth tomato juice
a good italian can of tomatoes will be nice and thick and not need draining of excess water, cheaper tins will be watery, you can usually use the whole tin, just add your sea-salt and some basil if you wish
Richard Sunday thank you for the clarification.
non vero ad un buon pomodoro troppo acquoso puoi fare un aggiunta di un buon pomodoro di tipo concentrato!
Saluti da Napoli!
11:35 oxygen? Isn't that CO2 ?
should just called it air bubble xD
25kg... 15g yeast. thats the real secret.
Isn't that a very low amount of yeast?
Accento americano....
How much fresh Yeast, salt and water for 8 Kilograms of 00 Flour my friends. For business not for home.
10g yeast, 250g salt, 5l water.
Why do you call it a pie ? Parmimiz? Dai!! Si chiama una pizza !!! E parmigiano!! The pizza looks great by the way!
13:24 The way he slid that peel out could make any girl wet on the spot...
This dough will be a plastic
14 minute video of making this pizza and your scared to show the final product under the camera..3 seconds from the worst angle. I'm sure it's delicious
Don't trust professionals...they never give the right recipe :)
Best Comment..^^
Oh yeah u can say it
@Sixgorillionshekelbergswindler Shlomo-Moshe-Ara i bought some in San Francisco. It costs about $34 USD for a 25kg bag. It's double the cost as regular flour out here.
with his recipe if you are not artist you can.t do like him
@Sixgorillionshekelbergswindler Shlomo Basic 00 flour (actually 99% are 00) will do the job. The trick to the perfect dough is to use small amount of yeast, tap cold water, flour and salt. Nothing more. Then you knead the dough properly and leave it rest for an hour and the most important thing is to let it rest over night in the fridge - THAT MAKES THE DIFFERENCE.
Don Michele is NOT the best pizza in napoli, it only became famous because of julia roberts while filming there, the best pizza in italy and the world is in Caiazo
Or Lucali's in the Brooklyn USA.
Franco peppe in grani the best
measles pizza. The Gods are crying at this blasphemy in Caputo's name.
Brucciata la base
da michele isnt the best pizza in the world, you can get the same piza at 40 other pizerias in and around napoli such as pizzeria abbrussio, 50kalo which is owned by ciro salvo, and many more , the only reason everyone keeps pumping up da michele is because of julia roberts ..
dalla cottura si vede l'impasto troppo lievitato dalle macchioline di bruciatura nei bordi...come del resto anche le palline in precedenza nella cassetta """si vedevano troppo lievitate tanto da toccarsi fra loro"""...e la mozzarella di Bufala non è adatta per la pizza napoletana in quanto durante la breve cottura non si quaglia come la fior di latte più adatta!
quel tipo di impasto è più adatto per la pizza alla romana cioè in teglia...ma occhio sempre alla lievitazione eccessiva o al peso degli ingredienti....poi è ovvio io sono stato in America e saper fare una pizza Buona con la B maiuscola sarebbe una presunzione!
ROBERTO Studiare ed applicarsi prima di scrivere fregnacce in giro per youtube. Le macchioline sono segno di maturazione e giusta temperatura di cottura, la caputo blu notoriamente tiene benissimo le 24h a ta e quindi figuriamoci in frigo, i panielli nella cassetta sono al punto giusto ed è bene che si supportino tra di loro.
Infatti, poi i panetti sono 15 in ogni tiretto ed è normale che si tocchino tra di loro
@@staz334 e l invidia!! inve come dici tu e fatta bene e la farina tiene le 24 ore perche ha una forza di 270
Bad no good dont teach others if u are just a learner
What is the matter he is a great pizza maker
You who is learning
Italians are stuck in the old style making pizza maybe you say he is good because you dont know much about it
Aiham Elhalabi did you not read the world champion bit ?
a learner? hahahaha there are many kinds of pizza styles, this guy is a master of his trade, shows how much you know u trainee.
You don't have to use Caputo flour, just use whatever bread flour. It's the same shit.
No it's not ahaha
Ive tried bread flour before. It burns easier. Once you burn a little bit, the whole pizza is bitter and acrid. You can burn this stuff all day and it doesnt have an offensive flavor. Even dusting with bread flour will ruin it when putting it in a 850f(454c) oven.
BF10. You're only supposed to cook it for about 3 minutes, and that's it. You have to keep rotating it so it doesn't burn on one side. It's ok if it's a little charred. It actually tastes better.. it also helps if you don't make the crust super thick.
I dont exceed 3 mins. Usually 1.5-2.5 mins with a 255g dough ball at a little over 30cm in diameter. The issue is mainly when the bread flour contacts the stone, and the bubbles that form. Bread flour will give it that nasty bitter taste on the bottom, and on the bubbles.
Nope
Mixture is wrong (salt should be added to the water / yeast mix before flour) and way too much cheese. If I was served this in Naples I'd be pissed. Fortunately I have never been served a pizza in Naples like the one in this video so we can ignore matey boy above.
You are incorrect and clearly haven't worked in a restaurant.. or taken basic culinary school classes.
You do not add salt to the water with the yeast, because you will create a reaction which will change your dough consistency and mechanical rising.
Based on your "knowledge" Im not sure you've ever eaten in Naples period.
No real Pizza.... you use a industrial mixed Flour with cheap ingredients which normally are not in a real italian Pizza. Also all your other ingredients are industrial products..... - I think its easier to take a Pizza from the freezer -> it´s exactly the same! I never would eat that in your Restaurant...
What are you on?
What a stupid uninformed comment. Caputo flour, San marazano tomatoes and the buffalo mozzarella he used are all imports from Italy. No preservatives in that pizza unlike your shitty frozen pizza idea
Brian Cole - Is not stupid, it's reality. Live in your World of Dreams.
Are you stoned? All the ingredients are Italy imported.
Wayne Clark - Great. Imported industrial Food.
Your crust is to big and you know people in America don't eat the crust,so what are going to eat on your pizza if it all it is,is crust sorry but your pizza from one to ten it's a three you must make a smaller crust.
I love the know it alls that haven't ran their own pizzeria making corrections from a fucking youtube video rofl