My new favorite cooking guy. I appreciate how he makes these recipes a few times and doesn't just film his first try and post it with not so great results.
Im glad you dig that. I would have a hard time taking pride in a crappy recipe. I really want people to cook this stuff and succeed. Thanks for watching.
This is it. You’ve reached the final boss of pizza tutorials. You don’t need to search anymore. This is no joke. If you’ve ever been to a craft pizza restaurant and thought “this is the best pizza I’ve ever had”, then this is that pizza. I made this verbatim. Every gram, every stretch, every turn was mimicked perfectly. I even ate a pickle. If you do as I did and make this, it will change you. Your spouse will sit up in her seat with that look in her eyes. Your friends will treat you differently. You’ll strut around your house like Conor McGregor. Bri, thank you for ending my exhausting and defeating search...
You could also say overcomplicated. I like this channel, even though it’s still a bit amateurish and trying to copy other channels, but this recipe is nothing for me. 3 days in the fridge? That’s not neapolitan-ish.
I made this pizza and it was really amazing. All the recipes I’ve tried from this channel have been great. At this point I just trust that anything you post is going to be really good, you obviously put a lot of work and testing into every recipe. Thank you so much Brian!
This is amazing ! I'm from Napoli and when I'm not with family that has proper oven over here in the US this is a wonderful way to create the next best thing in my own home oven. Brilliant! Thank you for sharing this.
I have to give you props on being the most underrated cooking channel on TH-cam. Every video is professional and informative. Thank you, keep up the good work and may the algorithm be with you.
My dude, I have made at least 2 of your recipes with STELLAR results. Thank you for making our home that much better! You are awesome, so keep doing what you are doing!!
Thank you so much (again). I understand this recipe was designed for home oven but I baked it to perfection on my barbecue: I cranked it to 800 degrees, I put my pizza stone in an old cookie tray and preheated it for 30 minutes. 12 minutes and it was perfect.
@@BrianLagerstrom Yep, but for this to work without ruining your pizza stone or burning your dough with the returning flames from the burners, you have to put it in a cookie tray that is not too thin. regards!
Okay, so I have a confession: when I first tried this recipe, I thought I was going to lose my mind. You made it look so amazingly simple and easy, and I just had this sad, shaggy, sloppy, sticky mess that had no hope of ever coming together, no matter how hard I worked and kneaded it, no matter if I added flour or water or oil. I was totally stumped, at my wit's end, but after a lot of perseverance, I had a stunning realization: I was perfectly clueless about handling dough properly, but if I had just chilled out and trusted the recipe and trusted that the gluten would do its thing given time, it'd work out on its own, without my intervention. And indeed, it ultimately did work out! After a night's rest in the fridge, the gluten was well-developed, I cooked my pizzas with the cast iron skillet and broiler method, and they were truly something special that impressed everybody, even in spite of all my mistakes along the way. I'm giving this recipe another go, knowing a little bit more now about handling dough with light, quick and easy movements, and just committing to the techniques here in this video, and it's obvious now that this really is as easy as it looks in the video. Truly, thank you for making this video and putting in the time and effort and research.
@@BrianLagerstrom As an update, I've now made pizzas this way on three separate occasions, and now it's down to a science. I feel confident about the results, and I've made everything from a margherita style, to a meat lover's pizza, to a seasonal fig pizza. I never have to pay $25 for a fired personal pizza again. Seriously, thanks again!
last time i saw your bread video, and so i incorporate your dough mixing techniques you showed there to my pizza dough i was just preparing and it was the best pizza dough i ever made in my life, really fluffy. thanks for great content.
DUDE. I’ve been around pizza for 5+ years now and like to think I make really good Neapolitan pizza. You are easily the best pizza chef on TH-cam who makes easy, readily accessible videos. People who are starting out are going to have a much easier time hearing instructions from you
I genuinely appreciate Brian's channel. I cook all the time and try many channels on yt. Most channels have lack luster recipes. From a nyr who loves Italian and grew up family wise and locally, his recipes are so yummy, well articulated and I totally relate to his quirkyness and funny personality. Bri you kick ass! Thank you for passing on your Yoda skillsv❤
For sure leave it in! There are lots of cooking channels on YT... your enthusiasm and personality (aside from expertise) is what makes this channel different and fun to watch! You are gaining subs like a boss, keep killing it!
This was hands down, the best pizza me and everyone who came for a pizza night at mine last night have enjoyed! It was a pure pleasure to experience, a sentiment shared between everyone who had one! Though, I did make a couple changes. I used the sauce recipe from your "Delivery Style Pizza" video and that beautiful idea you shared of a garlic butter brushing on the crust. I shared with them your channel as they need their lives enlightned by your cooking wisdom!
Tried this last night and it was amazing. Thank you for your dedication to turning out the best possible recipes and instructions! If you haven’t tried this one, do it now! Thank you!
Hey man! One thing I picked up doing Neapolitan style in the home oven is to parbake the dough with just the sauce on it for a few minutes. Then pull it out, throw your cheese on and then back into the oven for a bit and THEN broil. You'll end up with a little less soupy (your pie WAS NOT soupy but that's the best adjective I could think of) top as a result. I'm really excited to try your technique of putting the stone right on the oven bottom too!
You are a great teacher. Everything you showed left no questions and addressed some I didn't know I had. Loved the very subtle "wet hand before mixing dough" moment on screen, worth a screen capture. It is reminiscent of a 'pop quiz'; "Do you remember what this is?" And every kid in the class is screeming out the answer, trying to be the first to show they know the answer.
Great video. over experimenting myself over 2-3 years I think I have found a few upgrades on this method though if you wanted to revisit this video. 1. Get a 1/2 to 1 inch thick piece of steel cut to the maximum size that fits your oven rack. Pre-heat oven to max, then I preheat broiler as it should be hotter and get the surface temp of the pizza steel up. You will have to find the perfect rack in your oven that cooks using residual heat and broiler heat evenly. Cook pizza with 2/3 of sauce first until dough is mostly cooked. Then take out and finish with the 1/3 of fresh sauce, mozzarella and basil. Cook until mozzarella melted.
Bri I don't know if you get comments on older vids but this is an outstanding pizza recipe. Like Michelin star worthy. I was itching for something different today and tried this. Just magnificent. Among other things, squirting olive oil on the basil to crisp it is genius. Maybe every chef knows these tricks but they don't all share them! Incidentally on a whim I substituted in about 40g of whole wheat for the AP. I was not disappointed. Cheers dude. Very dope. 😆
Your channel popped up in my feed and I’m glad it did. Great and insightful with food that’s very approachable with a charismatic host as well. Get it, chef 👍🏽
Maaaaaannnn, I'm such a big fan of your work now. I have tried baguettes, the rustic bread and now THIS. People search for years to find the right pizza dough recipe. I thank you from the bottom of my heart for this amazing recipe, for your generosity ( we all know best recipes are usually kept in secret and you just gave it like that). I wish I could attach a photo of the pizza. Looks like it's wood oven work. Tastes like....mmmmmmmmmm...... Peeps , roll us your sleeves and just do it! I used my best cast iron pans. Worked a treat. Thank you again. Kat from Melbourne, Australia .
And to add to the busket- my husband is admittedly a very picky italian, to get a compliment from him for cooking it's like winning winter Olympics bobsleigh competition whilst being born in Hawaii. I mean it's not impossible but yeah.. you got the picture, right? So he said it was the best home made pizza he has ever eaten. 🤝🤗
The pizzas turned out brilliantly. I don't have a pizza stone but the alternative stovetop+broiler method worked surprisingly well (no cast-iron, just a regular non-stick pan worked fine). Only issue was the dough was too wet to handle without a bit of extra flour dusting, especially the part where he said not to! I wonder if it was using bread flour instead of AP that made the difference, it was just sticking to my hands/the counter too much to roll into a ball. I think the "slap and fold" section could have been explained better though - it looks like in the video after a few gentle twists(?) in the bowl, it's a nice smooth ball. I tried my best but I still had a shaggy blob after. I've seen "slap and fold" before but that was more like forcefully throwing the dough down from a height and folding it over.
This is better then any cooking channel I've ever watched on any TV channel. You've basically taken Alton's Good Eat's and continued the tradition. Simple recipes taught simply.
not one to comment usually - just made this dough, and it's absolutely spot on. The search is over, this is the one that gets results! Pizza stone goes a long way as well. :)
hi just wanted to say when your separating your dough into different containers try pouring in the olive oil and using the ball as a brush to cover itself and the bowl:)
I’ve been using this dough recipe a lot. Three days in the fridge is definitely worth the wait. I cook it in my home oven at 550 with just a light layer of sauce for about 4 minutes then I take it out to add a bit more sauce and cheese it up. I give it another minute or 2 at 550 and then switch the oven to broil and after a few minutes it comes out looking pretty awesome.
dude I literally was searching your channel for a neapolitan pizza recipe last night and lo and behold, you post one the very next morning! You answered my prayers 🙏 Really digging all your content, man- thank you so much
Made this with bread flour in a home oven that gets to 300C and it was a delight to make and eat. I always end up adding too much water when I'm trying to mix with a wet hand but it was so spot on. Since I put the dough in a Ziplock bag for the cold ferment, I save the final shaping for the day I want to make the pizza. Also used baking paper to protect the base because I've been burned too often by relying just on flour... I'm definitely going to keep this in the rotation this winter!
Wow, this was a great and detailed video. i don’t know how this channel hasn’t blown up yet. Quality of this video is incredible i’m sure you’ll get the recognition you deserve soon
I loved this, Brian. Thank you very much for showing best simple tricks for professional level "home" cooks. When you showed the home oven temperature trick here, I felt it was the best detail!!🍕
I really like how you highlight your mistakes, and for the couple reasons why you do. Respect bro. Great channel! I’m a new reg and sticking around👍🏻✌🏻
I've been doing homemade pizza at home for the better part of 5 years or so and this recipe looks great. Just did a batch of pizza dough last night and have it cold rising in the fridge now. I was already thinking about doing Neapolitan style pizza but this video sealed it. That's next, great video!
Dude you're awesome, I've been searching for pizza tutorials for about a year now and this is finally it. I can't wait to try your recipes at home. Keep up the good content and hope you're doing well :D
Hey Andrew, thanks! That's exactly how I ended up on this method. Super excited to get outside and use my Ooni, but this one will get me through the rest of the cold season.
Yeah, on an electric oven: the element is usually exposed at the bottom and things can literally catch on fire if placed too close to it. So, you'd probably have to be more careful with it.
Yo Bri - not sure if you are still checking comments on your older videos but first - this recipe is a banger. Made it with my kids last night and it was a huge success, so thanks for making me look like a stud. Any idea how long the extra dough can chill in the fridge, it’s on day 4 right now but they probably won’t want more pizza for a couple more days at least… thoughts? Thanks duuuuuude
Nicely done sir! In most households the broiler is so underutilized I feel. My parents stored pans in the broiler drawer. I didn’t even know what one was until I bought my first oven. I was like, you mean you can grill inside? *mind blown*
I must say... they are the best homemade pizzas I ever had. I made pizza marinara with them (just tomato oregano and basil). The best thing about this recipe: such clear and simple instructions, I am confident I can make them again. Thank you so much.
Invest in a high gauge Pizza Steel. You won't go back. They never break. I leave mine in the oven 24/7. It helps to regulate the temperature while baking so you don't lose as much heat when you open the oven door...
Brilliant use of your regular domestic oven! I also loved the way you used the cast iron pan to do the alternative method. As always, your recipe was faultless. I can hardly wait to try this! (Watching before breakfast, as hunger is the best aperitif!)
Thanks for the good video, love your channel! Just did your recipe, but with the Type 00 flour... actually thought it looked chewier and more like Neapolitan Pizza, consistency wise.. excited to try!
I just gave up on doing neapolitan pizza at home. The pan trick is really popular here in Italy. Btw I'm obsessed with your detroit style pizza, it's my new favourite! I also made a perfect panettone using your refreshment feedings technique. Thank you so much ❤️
Caputo makes a 00 that contains malted barely. It is specifically designed for lower temp ovens used in restaurants with deck ovens. It is called Americana Style Pizza 00. Probably the best flour for home ovens when making pizza.
Been going down my own pizza journey and stumbled upon your channel + subbed. Love the content and am already attempting your tartine sourdough recipe! I don't even have any critiques keep it up you'll get to 1M.
6:09 well that usually happens with the first pizza when the stone it’s hot. The fist one it’s mostly supposed to burn, in order to temp it for the rest of the pizzas. Great channnel btw
Dude i just came across your channel and i gotta say you definitely got way too few subs for that quality and effort you put into your videos! I really love the visuals, music and ur calm voice and that makes you too one of the best food TH-camrs for me. Keep up the work, greetings from germany 🤘🏼
Good call out. I missed hitting record for that part and didnt have the gusto to reamke the dough to shoot it haha. I like that part oft he video too. Thanks
Brian, great geat stuff (as always) and in line with many other great recipes - after looking it up in my lovely "pizza dough benchmark XLS"... Only two spikes worth mentioning ... >Dry yeast: significantly higher (1.25% of flour vs. ~0.25% I have for some recipes) > this requires less time but also changes the flavor profile slightly >Flour mix: no Semolina in the dough (vs. 20% that is often recommended) > this will increase the crunchhhh and is something you gotta check out :)
What a great channel! I've got a double oven and this gave me the idea to do the broil in one and the bake in the other! Also, can I say I appreciate you using things like reusable containers and a simple metal lid on your bowl for proofing instead of yards of plastic wrap?
I hope you give a try! let me know how it works for you. Also dont watch my old vids because I used ALOT of wrap...old chef habits die hard...Thanks for watching Damian.
B, I cook my pizzas in my ceramic cooker with a stone temperature approaching 600 degrees. Thy take about 8 minutes and taste wood oven fired delicious! Everything else exactly as you instruct.
No B, it’s like a Big Green Egg only a brand Called Pit Boss. It s my go to for a great deal of cooking. I’m going to try the sour dough on it and see how that works, cooler stone of course as will need to remain longer. I’ll let you know how that goes.
My new favorite cooking guy. I appreciate how he makes these recipes a few times and doesn't just film his first try and post it with not so great results.
Im glad you dig that. I would have a hard time taking pride in a crappy recipe. I really want people to cook this stuff and succeed. Thanks for watching.
This is it. You’ve reached the final boss of pizza tutorials. You don’t need to search anymore. This is no joke. If you’ve ever been to a craft pizza restaurant and thought “this is the best pizza I’ve ever had”, then this is that pizza. I made this verbatim. Every gram, every stretch, every turn was mimicked perfectly. I even ate a pickle. If you do as I did and make this, it will change you. Your spouse will sit up in her seat with that look in her eyes. Your friends will treat you differently. You’ll strut around your house like Conor McGregor.
Bri, thank you for ending my exhausting and defeating search...
so you like the pizza? haha this is awesome. thanks!
HAHA greatest comment ever! Made my day! Laughed after every sentence.
@@BrianLagerstrom Can confirm! And I messed up the recipe beyond repair, still the best scratch pizza I’ve ever made at home!
You’ll strut around your house like Conor McGregor.
lmao
That's the secret ingredient. Want to make perfect Pizza? You've just GOT to snack a pickle while making it. Just like the OG italians did.
This is honestly my new favorite cooking channel. So much detail in everything
Agreed. Passed this guy on to friends
@@garethstanden3732 same here. Also, why didn't they make another deus ex?!?!🥲
Me too!
Wow, thank you Jab.
You could also say overcomplicated.
I like this channel, even though it’s still a bit amateurish and trying to copy other channels, but this recipe is nothing for me. 3 days in the fridge? That’s not neapolitan-ish.
I made this pizza and it was really amazing. All the recipes I’ve tried from this channel have been great. At this point I just trust that anything you post is going to be really good, you obviously put a lot of work and testing into every recipe. Thank you so much Brian!
Great video as always Bri. Criminally underrated channel. The effort and quality you put into your work is outstanding.
I appreciate that! Thanks Paul.
This is amazing ! I'm from Napoli and when I'm not with family that has proper oven over here in the US this is a wonderful way to create the next best thing in my own home oven. Brilliant! Thank you for sharing this.
All I can say is you're the best bread/pizza baking channel.
Wow, thank you Mr. Tech! Thanks for watching.
I have to give you props on being the most underrated cooking channel on TH-cam. Every video is professional and informative. Thank you, keep up the good work and may the algorithm be with you.
I really appreciate that! 🙏
My dude, I have made at least 2 of your recipes with STELLAR results. Thank you for making our home that much better! You are awesome, so keep doing what you are doing!!
This pizza comes out so good. I’ve been doing it for months and it is our standard Sunday night dinner. Thanks Brian
Thank you so much (again). I understand this recipe was designed for home oven but I baked it to perfection on my barbecue: I cranked it to 800 degrees, I put my pizza stone in an old cookie tray and preheated it for 30 minutes. 12 minutes and it was perfect.
Woah that’s bad boy. Thanks for trying good to know
@@BrianLagerstrom Yep, but for this to work without ruining your pizza stone or burning your dough with the returning flames from the burners, you have to put it in a cookie tray that is not too thin. regards!
Okay, so I have a confession: when I first tried this recipe, I thought I was going to lose my mind. You made it look so amazingly simple and easy, and I just had this sad, shaggy, sloppy, sticky mess that had no hope of ever coming together, no matter how hard I worked and kneaded it, no matter if I added flour or water or oil. I was totally stumped, at my wit's end, but after a lot of perseverance, I had a stunning realization: I was perfectly clueless about handling dough properly, but if I had just chilled out and trusted the recipe and trusted that the gluten would do its thing given time, it'd work out on its own, without my intervention. And indeed, it ultimately did work out! After a night's rest in the fridge, the gluten was well-developed, I cooked my pizzas with the cast iron skillet and broiler method, and they were truly something special that impressed everybody, even in spite of all my mistakes along the way. I'm giving this recipe another go, knowing a little bit more now about handling dough with light, quick and easy movements, and just committing to the techniques here in this video, and it's obvious now that this really is as easy as it looks in the video. Truly, thank you for making this video and putting in the time and effort and research.
Wow, so glad you got it figured out. This by hand method is a classic once you get The hands for it. Cheers
@@BrianLagerstrom As an update, I've now made pizzas this way on three separate occasions, and now it's down to a science. I feel confident about the results, and I've made everything from a margherita style, to a meat lover's pizza, to a seasonal fig pizza. I never have to pay $25 for a fired personal pizza again. Seriously, thanks again!
@@ExterminatorElite that’s great though with rising energy bills preheating the stone will cost a lot of 💰.
the best cooking channel on youtube by a mile. keep it up!
Wow, thanks!
last time i saw your bread video, and so i incorporate your dough mixing techniques you showed there to my pizza dough i was just preparing and it was the best pizza dough i ever made in my life, really fluffy. thanks for great content.
Thanks for watching. Truly
DUDE. I’ve been around pizza for 5+ years now and like to think I make really good Neapolitan pizza. You are easily the best pizza chef on TH-cam who makes easy, readily accessible videos. People who are starting out are going to have a much easier time hearing instructions from you
Thats great to hear. Thanks man.
I genuinely appreciate Brian's channel. I cook all the time and try many channels on yt. Most channels have lack luster recipes. From a nyr who loves Italian and grew up family wise and locally, his recipes are so yummy, well articulated and I totally relate to his quirkyness and funny personality. Bri you kick ass! Thank you for passing on your Yoda skillsv❤
I can't believe how good this content is. You really know what you're doing and you're such a good teacher.
Thanks Paula!
You performed the cardinal sin of not trying your creation on camera! Bad Bri! Looks legit though man keep it coming.
i've been thinking about whether or not to keep that part in. do you like hearing about the food too or you just want to see me try it?
Gotta try it on camera I'm always disappointed when we don't get to see a sampling.
For sure leave it in! There are lots of cooking channels on YT... your enthusiasm and personality (aside from expertise) is what makes this channel different and fun to watch! You are gaining subs like a boss, keep killing it!
@@akirch9 that's really nice of you to say. very stoked that you like what i'm doing
@@Opusss haha got it! thanks for the feedback.
This was hands down, the best pizza me and everyone who came for a pizza night at mine last night have enjoyed! It was a pure pleasure to experience, a sentiment shared between everyone who had one! Though, I did make a couple changes. I used the sauce recipe from your "Delivery Style Pizza" video and that beautiful idea you shared of a garlic butter brushing on the crust. I shared with them your channel as they need their lives enlightned by your cooking wisdom!
Tried this last night and it was amazing. Thank you for your dedication to turning out the best possible recipes and instructions! If you haven’t tried this one, do it now! Thank you!
Just started watching your channel. It's really cool that you mentioned all the try-and-error results. One of my fav channels now
Thanks for being here. I try to include R and D when I can get the footage. I always put a lot of trial and error into developing these recipes
Thanks!
Thanks so much, the Struggle is Real!
Hey man! One thing I picked up doing Neapolitan style in the home oven is to parbake the dough with just the sauce on it for a few minutes. Then pull it out, throw your cheese on and then back into the oven for a bit and THEN broil. You'll end up with a little less soupy (your pie WAS NOT soupy but that's the best adjective I could think of) top as a result.
I'm really excited to try your technique of putting the stone right on the oven bottom too!
Good luck and great tip
It's surprising how fast your channel became my go-to source for recipes. I watch you almost daily and enjoy your videos immensely.
Oh dude thanks for being here! Glad the recipes are interesting for you.
Outstanding work as always.
Thank you! Cheers!
You are a great teacher. Everything you showed left no questions and addressed some I didn't know I had. Loved the very subtle "wet hand before mixing dough" moment on screen, worth a screen capture. It is reminiscent of a 'pop quiz'; "Do you remember what this is?" And every kid in the class is screeming out the answer, trying to be the first to show they know the answer.
Glad it was helpful! Thanks for watching!
extremely talented as always , u never let us down by your dazzling recepies !
So nice of you thanks for watching.
Great video. over experimenting myself over 2-3 years I think I have found a few upgrades on this method though if you wanted to revisit this video. 1. Get a 1/2 to 1 inch thick piece of steel cut to the maximum size that fits your oven rack. Pre-heat oven to max, then I preheat broiler as it should be hotter and get the surface temp of the pizza steel up. You will have to find the perfect rack in your oven that cooks using residual heat and broiler heat evenly. Cook pizza with 2/3 of sauce first until dough is mostly cooked. Then take out and finish with the 1/3 of fresh sauce, mozzarella and basil. Cook until mozzarella melted.
Bri I don't know if you get comments on older vids but this is an outstanding pizza recipe. Like Michelin star worthy. I was itching for something different today and tried this. Just magnificent.
Among other things, squirting olive oil on the basil to crisp it is genius. Maybe every chef knows these tricks but they don't all share them!
Incidentally on a whim I substituted in about 40g of whole wheat for the AP. I was not disappointed.
Cheers dude. Very dope. 😆
Your channel popped up in my feed and I’m glad it did. Great and insightful with food that’s very approachable with a charismatic host as well. Get it, chef 👍🏽
Thanks so much for watching
Maaaaaannnn, I'm such a big fan of your work now. I have tried baguettes, the rustic bread and now THIS.
People search for years to find the right pizza dough recipe.
I thank you from the bottom of my heart for this amazing recipe, for your generosity ( we all know best recipes are usually kept in secret and you just gave it like that).
I wish I could attach a photo of the pizza. Looks like it's wood oven work. Tastes like....mmmmmmmmmm......
Peeps , roll us your sleeves and just do it!
I used my best cast iron pans. Worked a treat.
Thank you again.
Kat from Melbourne, Australia .
Thanks so much for watching and for the kind words!!!! Cheers from St. Louis USA
And to add to the busket- my husband is admittedly a very picky italian, to get a compliment from him for cooking it's like winning winter Olympics bobsleigh competition whilst being born in Hawaii. I mean it's not impossible but yeah.. you got the picture, right?
So he said it was the best home made pizza he has ever eaten. 🤝🤗
so glad i just found your channel.. high quality, not pretentious, and interesting
Thanks so much for watching
The pizzas turned out brilliantly. I don't have a pizza stone but the alternative stovetop+broiler method worked surprisingly well (no cast-iron, just a regular non-stick pan worked fine). Only issue was the dough was too wet to handle without a bit of extra flour dusting, especially the part where he said not to! I wonder if it was using bread flour instead of AP that made the difference, it was just sticking to my hands/the counter too much to roll into a ball.
I think the "slap and fold" section could have been explained better though - it looks like in the video after a few gentle twists(?) in the bowl, it's a nice smooth ball. I tried my best but I still had a shaggy blob after. I've seen "slap and fold" before but that was more like forcefully throwing the dough down from a height and folding it over.
You the man, Brian! Followed this recipe to a tee and got a pretty decent Neapolitan pie, the broiler part is really a pro-tip, thanks!
This is better then any cooking channel I've ever watched on any TV channel. You've basically taken Alton's Good Eat's and continued the tradition. Simple recipes taught simply.
not one to comment usually - just made this dough, and it's absolutely spot on. The search is over, this is the one that gets results! Pizza stone goes a long way as well. :)
Just arrived a few days ago to the channel. Your videos are great! Keep up :D
Thanks SO much for being here and taking the time to share a comment.
A big hi from Montreal!! I just found you!! What a nice channel!!! Youppi!!!
Thanks for being here
I know you're already at 42.9k but man you're gonna be up in the mils one day. Good luck. Keep it up.
Fingers crossed! Thanks for being here.
@@BrianLagerstrom no fingers crossed needed. Just your continued hard work and vision.
hi just wanted to say when your separating your dough into different containers try pouring in the olive oil and using the ball as a brush to cover itself and the bowl:)
ok ok, good suggestion right here.
I just made the cast iron version, and holy shit it turned out to be so good man, loved it
This channel is awesome. A perfect blend of food nerdiness and approachability. Thanks B!
I’ve been using this dough recipe a lot. Three days in the fridge is definitely worth the wait. I cook it in my home oven at 550 with just a light layer of sauce for about 4 minutes then I take it out to add a bit more sauce and cheese it up. I give it another minute or 2 at 550 and then switch the oven to broil and after a few minutes it comes out looking pretty awesome.
just made this recipe using the cast iron and holy cow it’s perfect. i will be making this every other week now.
Looks amazing, buddy! As always, excellent work!
Thank you! Cheers!
7:40, I work at a neapolitan pizza place and this is how they taught me how to stretch the dough out. +1 point for authenticity
dude I literally was searching your channel for a neapolitan pizza recipe last night and lo and behold, you post one the very next morning! You answered my prayers 🙏
Really digging all your content, man- thank you so much
Thank you for watching, I hope you dig this vid.
Made this with bread flour in a home oven that gets to 300C and it was a delight to make and eat. I always end up adding too much water when I'm trying to mix with a wet hand but it was so spot on. Since I put the dough in a Ziplock bag for the cold ferment, I save the final shaping for the day I want to make the pizza. Also used baking paper to protect the base because I've been burned too often by relying just on flour... I'm definitely going to keep this in the rotation this winter!
Timely! My Ooni Pro is due to arrive in May. Looking forward to trying out some home made dough & pizzas this summer
Woo, I am working on a review of it, I cant wait to share.
Have you ever heard of a piccolo pizza oven look it up it's amazing
Wow, this was a great and detailed video. i don’t know how this channel hasn’t blown up yet. Quality of this video is incredible i’m sure you’ll get the recognition you deserve soon
Thanks Mark! Let’s hope that algorithm smiles upon me haha
Best channel for bread and pizza and stuff! Thaaaaaaanx!
I loved this, Brian. Thank you very much for showing best simple tricks for professional level "home" cooks. When you showed the home oven temperature trick here, I felt it was the best detail!!🍕
Glad you enjoyed it! Thanks for watching.
this cooking method is genius! I cant wait to try this out.
I really like how you highlight your mistakes, and for the couple reasons why you do. Respect bro. Great channel! I’m a new reg and sticking around👍🏻✌🏻
I've been doing homemade pizza at home for the better part of 5 years or so and this recipe looks great. Just did a batch of pizza dough last night and have it cold rising in the fridge now. I was already thinking about doing Neapolitan style pizza but this video sealed it. That's next, great video!
Update?
The pizza vids are my favorite. I’ve made all of them. Thanks, B-Boy!
That's awesome! Thanks for makin 'em!
Dude you're awesome, I've been searching for pizza tutorials for about a year now and this is finally it. I can't wait to try your recipes at home. Keep up the good content and hope you're doing well :D
Thanks for watching Chou
This channel is exatly what I need! Love it
Glad to be of service. Thanks!
Can u do a video on tortilla bread
Great video! It's been too cold out to cook on my Roccbox so am very eager to try this method.
Hey Andrew, thanks! That's exactly how I ended up on this method. Super excited to get outside and use my Ooni, but this one will get me through the rest of the cold season.
@@BrianLagerstrom could you put a link to the pizza stone used in this video?
I really enjoy your videos. Keep it up. I just ordered a kitchen scale so I can be just like you when I grow up...
haha thats sick. You wont regret. Thanks for being here and taking the time to comment.
Wow. The cast iron + broil really does do a good job with this style of crust! So delicious. Ty for this!
Do you put the cast iron pan in the oven?
Thank you Brian, you just explained why I'm not getting any color on my crust using pure "00" vs. when I did 50/50 AP+"00". Awesome Video dude!
I can't wait to make this. Thank you!
Hope you enjoy
I absolutely LOVE YOUR content!!!!
Yeah, on an electric oven: the element is usually exposed at the bottom and things can literally catch on fire if placed too close to it. So, you'd probably have to be more careful with it.
Yo Bri - not sure if you are still checking comments on your older videos but first - this recipe is a banger. Made it with my kids last night and it was a huge success, so thanks for making me look like a stud. Any idea how long the extra dough can chill in the fridge, it’s on day 4 right now but they probably won’t want more pizza for a couple more days at least… thoughts?
Thanks duuuuuude
thank you so much for giving us the electric oven method as well can’t wait to try this ❤️❤️
Nicely done sir! In most households the broiler is so underutilized I feel. My parents stored pans in the broiler drawer. I didn’t even know what one was until I bought my first oven. I was like, you mean you can grill inside? *mind blown*
Underrated!
So happy I found your channel! Your content is amazing! 😍😍
Thank you so much!!
I must say... they are the best homemade pizzas I ever had. I made pizza marinara with them (just tomato oregano and basil). The best thing about this recipe: such clear and simple instructions, I am confident I can make them again. Thank you so much.
MARINARA pizza is the most underrated I love that pizza! Thanks for watching!
Excellent content as always. Looking forward to the ooni/uni video.
Thanks man, and thanks for taking the time to comment again.
love your videos bro, keep up the good work!!
I just genuinely love this channel. You're so cool and funny and the food is so great to watch! Please keep making videos :)
Thanks Tulela! That’s super kind. Thanks for being here
Dude.....you have no ideal how good your channel is....my wife is a food snob.....and she thinks your the man!....love it.....
And I love weed and sardines...
Hahaha glad you guys enjoy. Thanks for watching.
Invest in a high gauge Pizza Steel. You won't go back. They never break. I leave mine in the oven 24/7. It helps to regulate the temperature while baking so you don't lose as much heat when you open the oven door...
I just got one, cant wait to try it.
Brilliant use of your regular domestic oven! I also loved the way you used the cast iron pan to do the alternative method. As always, your recipe was faultless. I can hardly wait to try this! (Watching before breakfast, as hunger is the best aperitif!)
Haha! Glad it made you hungry. Thanks for watching
Thanks for the good video, love your channel! Just did your recipe, but with the Type 00 flour... actually thought it looked chewier and more like Neapolitan Pizza, consistency wise.. excited to try!
Awesome thanks for watching Adrian
I just gave up on doing neapolitan pizza at home. The pan trick is really popular here in Italy. Btw I'm obsessed with your detroit style pizza, it's my new favourite! I also made a perfect panettone using your refreshment feedings technique. Thank you so much ❤️
Thats awesome! thanks for making the Detroit. Italy is the best country Ive been to cant ait to come back.
great videos! learning so much from all your uploads.
Thanks for watching
Caputo makes a 00 that contains malted barely. It is specifically designed for lower temp ovens used in restaurants with deck ovens. It is called Americana Style Pizza 00. Probably the best flour for home ovens when making pizza.
That’s cool I had not seen that
Nice one to have in back pocket. Thanks.
Great channel I'm glad to have recently discovered. Tried out the cast iron method and worked perfectly!
Thats dope so glad it worked.
Been going down my own pizza journey and stumbled upon your channel + subbed. Love the content and am already attempting your tartine sourdough recipe! I don't even have any critiques keep it up you'll get to 1M.
Thanks a lot for the subbbb!
Really love your videos. Just found them recently and have been hooked. Keep it up my dude
Thanks for that. I appreciate you watching!
@@BrianLagerstrom Thanks for responding! Made my day!
Haven't been able to find a recipe that uses pizza stone and is so close to a neapolitan style pizza. Amazing recipe!
Thanks man!
Holy technique. Great vid!
Glad you liked it! Thanks for watching.
Subscribed before 50k. Quality content. I see you hitting a million by the end of the year.
Woah, wouldnt that be awesome. Thanks for being here.
6:09 well that usually happens with the first pizza when the stone it’s hot.
The fist one it’s mostly supposed to burn, in order to temp it for the rest of the pizzas.
Great channnel btw
Dude i just came across your channel and i gotta say you definitely got way too few subs for that quality and effort you put into your videos! I really love the visuals, music and ur calm voice and that makes you too one of the best food TH-camrs for me. Keep up the work, greetings from germany 🤘🏼
Thanks so much for saying that. Cheers from STL.
We missed the “eat this thiiiinnngggg” part of the video, def keep it in!!
Good call out. I missed hitting record for that part and didnt have the gusto to reamke the dough to shoot it haha. I like that part oft he video too. Thanks
fantastic channel for cooking!!! Easy to understand and repeat!
Best cooking channel for me amazing recipes thank you :)
Disregard my question - I just realized that you said it's EVOO - next time I'll pay closer attention! I just LOVE your videos by the way!
You can add around 1% of sugar to your dough mix to make the trick and will help caramelize the final product in a home oven.
Heard that. The malt seems to work pretty well for me.
This worked like a charm!! Delicious pizza :)
Note: this will heat your house up some degrees. Mine went from 72° -> 78°F cooking 3 pizzas.
Brian, great geat stuff (as always) and in line with many other great recipes - after looking it up in my lovely "pizza dough benchmark XLS"...
Only two spikes worth mentioning ...
>Dry yeast: significantly higher (1.25% of flour vs. ~0.25% I have for some recipes) > this requires less time but also changes the flavor profile slightly
>Flour mix: no Semolina in the dough (vs. 20% that is often recommended) > this will increase the crunchhhh and is something you gotta check out
:)
Which oven (OTG) do you use?
“Negative vibes” - I was rolling at that part
I was mucho bummin. 5 hours into shooting at that point and my dough was getting over proofed. haha
What a great channel! I've got a double oven and this gave me the idea to do the broil in one and the bake in the other! Also, can I say I appreciate you using things like reusable containers and a simple metal lid on your bowl for proofing instead of yards of plastic wrap?
I hope you give a try! let me know how it works for you. Also dont watch my old vids because I used ALOT of wrap...old chef habits die hard...Thanks for watching Damian.
B, I cook my pizzas in my ceramic cooker with a stone temperature approaching 600 degrees. Thy take about 8 minutes and taste wood oven fired delicious! Everything else exactly as you instruct.
Nice Bruce, Is it a bread cooker?
No B, it’s like a Big Green Egg only a brand Called Pit Boss. It s my go to for a great deal of cooking. I’m going to try the sour dough on it and see how that works, cooler stone of course as will need to remain longer. I’ll let you know how that goes.