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Neapolitan Pizza Dough Recipe – How to Make Neapolitan Pizza Dough

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Recipe: http://stellaculinary.com/pizza

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20 Comments

  1. Undain

    March 10, 2019 at 7:19 pm

    from an italian pizza maker, really nice video, your tecnique is better than many pizza chef in italy. congrats!

    Reply

  2. Byron Welichko

    March 10, 2019 at 7:19 pm

    Yeast in water first.

    Reply

  3. Vaylin

    March 10, 2019 at 7:19 pm

    How long should the dough ferment for if using all purpose flour? (There is no pizza 00 flour available in my region)

    Reply

  4. Prezla men

    March 10, 2019 at 7:19 pm

    What make difference if you not add sugar?

    Reply

  5. Cole k

    March 10, 2019 at 7:19 pm

    you can save plastic wrap and just get another proofing bin… just set one on top

    Reply

  6. Alex Rudd

    March 10, 2019 at 7:19 pm

    I've tried countless recipes, and to date, this is the only one that has given me the result I was looking for. Great video Jacob – thank you.

    Reply

  7. Lucas W

    March 10, 2019 at 7:19 pm

    This video starts simple and then gets very confusing at 3:41

    Reply

  8. ya00007

    March 10, 2019 at 7:19 pm

    What a shit video. Where's the measurements for the ingredients? Are we supposed to guess? What an idiot.

    Reply

  9. ena81xx

    March 10, 2019 at 7:19 pm

    Hey Jacob,

    How can we make this quality pizza using flour available from grocery stores?

    I tried this and also tried different mixes, but that did not work.

    This is a good challenge.

    Reply

  10. Jesse Fallas

    March 10, 2019 at 7:19 pm

    hi jacob. im having a problem with my neapolitan dough. i let it rest for 30 minutes after kneading then i ball and proof for 6 hours at room temp. i noticed towards the end my dough collapsed. i saw your other video but i didn't get the exact answer. i noticed the only way i can get the nice crispy pillowy pizza is letting it rise but i end up having to work with collapsed dough. how do i prevent this and how do i fix this?

    Reply

  11. Eric Liestoh

    March 10, 2019 at 7:19 pm

    59% water is definitely not "low hydration". Just saying.

    Reply

  12. Michael Leblanc

    March 10, 2019 at 7:19 pm

    So much plastic wrapping, what the hell?

    Reply

  13. O G

    March 10, 2019 at 7:19 pm

    3 day dough processes!!! ill pass lol

    Reply

  14. Marcin motor

    March 10, 2019 at 7:19 pm

    I can't make it good. Components like cheese or ham are already done and good, but dough is raw inside. I tried to bake in the oven at 170 and 250 degrees. And its same result. Any advices what to do to have my dough good and done ?

    Reply

  15. C Robert

    March 10, 2019 at 7:19 pm

    Is there any reason within the chemistry or biology that would require the salt to be added after the autolyse? it crossed my mind to add the salt to the water allowing it to dissolve and spread more evenly across the whole product.

    Reply

  16. Michael Wood

    March 10, 2019 at 7:19 pm

    Why not just make it with sour dough start?

    Reply

  17. Martin Damm

    March 10, 2019 at 7:19 pm

    I want to use that dough as a pillow. Looks so soft yet firm.

    Reply

  18. HU55N4T HU55A1N

    March 10, 2019 at 7:19 pm

    Well done

    Reply

  19. spicen1sugar

    March 10, 2019 at 7:19 pm

    You have a wealth of information and talent but surely in this day and age you could use a better covering source than all that throw-away plastic- after all it wasn't around years ago and all bakers got by fine without leaving garbage for the next generation.

    Reply

  20. Qlicky

    March 10, 2019 at 7:19 pm

    Damn man, that's some sick technique! I watched your video on differences between some frying pans, and then I got to this. Just realizing how much thought you put into a pizza dough shows that you're very serious about what you do, and results speak for themselves. Keep up the good work man, you just got another fan! Amazing work!

    Reply

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