A Complete Guide To Making Neapolitan Pizza from Scratch

What is the temperature of the water?

I made it and the sauce sell short

is this active dry yeast? also do you mix all the ingredients together or first water+flour+yeast and then salt to avoid yeast damage by the salt?

I was loving everything you were doing till. Till you said F** God.

What? No poolish?!?! 🙁

What about the temp of water and dough? Very important for people to know

My dough is never that smooth prior to putting it in the fridge. What am I doing wrong? Does it matter?

Just started a pizza catering business with an ooni oven! My pizza game is leveled up again with this video!

Best Pizza video ever

no poolish?! mama mia

Challenge accepted!! (from movie, Gangs of New York!). I'm glad you did not call this video Verace Pizza Napoletana!! because it IS NOT!!!! Is it good? yes, I think so! But why do you guys make pizza without trying to make the original Verace Pizza Napoletana?? There are several NO NOs you performed for making authentic Napoletana (That is what you are trying to do here, right?). First of all, making things from scratch are not only not required but are not included and actually excluded from the Regulations (yes there are AVPN regulations for authentic pizza). Why don't you do a video following the AVPN regulations to the "T", then you would never have to do another video about making authentic verace pizza Napoletana! Putting the dough in the fridge is the biggest NO NO when making authentic pizza Napoletana, and never cook the sauce!!!! . And the final cook I noticed you did not mention the obvious large burn bubbles which are not only not sought after in Italy, but in America it looks like it is in vogue. They taste horribly! 420,000 people viewed this and no one mentioned this is not authentic, there is a the gap you need to fill to educate the masses correctly! You're welcome!!

What do poor people who don't have all your equipment do?

Here in Canada they sell Rennet tablets. Do you know how that would work doing your moza?

You’ve put in way more than 100% effort. Amazing amount of time, love and passion into a .90 second pizza! Simply awesome 👏

can you bake it in the oven ?

Just tried this for my third session in my Koda 16. This dough is fantastic. I'd like to up it to 70% hydration next time, but for anyone wondering about the instructions, as it's not clear in a few areas, you put the dough ball in the big container and let it ferment for several hours on your counter. Not in the fridge. The individual dough balls will go in your fridge overnight, but you should pull them out 30-45 min before making the pizzas. the dough will stretch really well after getting to room temp.
this recipe ROCKS though. I made 10 pizzas for a party and all of them were fantastic.

That's really amazing...i really like that all ingredients are homemade...go on

Nobody has a pizza oven. And that's what really makes the difference.

I think I need to get a pizza oven.

i accidently bought king aurthur 00 style neapolitan pizza flour which looks to be already mixed. i also have Italian Manitoba flour. can I still use it together live vitos video?

Mouthwatering!! Looks like the pizza we ate in Naples.

grateful for your tutorials.

Wait a minute, so you don't add neither salt nor sugar to your tomato sauce?

Quick question, which flour did you use to coat the dough before you started to stretch it out? Thanks

Could this be also used as pasta sauce...?

While I do love pizza (who doesn't), that's a pricey oven. $800 for the one you used. I maybe eat pizza twice a year, so it's not for me, but I will admit that the pizza he made looks amazing and I'm sure it was delicious. I'd rather take the $800 and buy myself a ticket to Naples and get one there. Thanks for a great video, it was fun to watch an artisan show his craft.

Your pizza based is completely burnt mate
Not sure this oven you are using is anything special at all
I made the same recipe using normal oven and results was perfect

Your pizza is over done, crust shouldn't be burnt like this
In my honest opinion
Been doing this for 20 years

Very very good video here but it is that oven which let you down. It is too small so too close to heat.
I will certainly will not buy one of those oven for sure. As you already proved pizza comes put burnt and overdone.

Thanks for the clip
Lots of useful tips there but please drop this oven not doing your nice effort a good justice.

Can someone tell me more about the type of milk used here?! Is it full fat? Where do you find nonhomogenised milk ? Can't you use a normal milk from supermarket?

Great dough.....I had been struggling with getting my pies on and off the peele. Your recipe has given me back my confidence. Thank you so much.

The plastic container is called a Cambro. Cambro is the company AND the generic term, like Band-Aid is the company name and is used as a generic term for bandage. Make sure if you buy them they have the covers. They're often sold without the covers, and you have to buy them separately, but they are available with the covers as a single purchase. They're great for marinating and brining big cuts of meat, storing soups, etc.

where can we find your apron?? it's so cool!

What temp are you running your Ooni?

What were the actual weights (in grams) of the finished dough balls?

why didn't you use polish?

No sourdough? :(

You are not supposed to cook the tomatosauce (espacially not with garlic)! Because it cooks in the oven.
also you dont want to add oil to your container while fermanting the dough.
For the perfect pizza you should use "fior di latte".
on neapolitan pizza you shouldnt use oregano.
but good pizza tho.

Everything from scratch, I love it!

Ok, I came here specifically to REwatch your review on the Breville Pizzaiolo and I was very happy with what you had to say. Then I look further and I see that you have a lot more vids using the Ooni oven and I see that you use it outside. So my question is do you really like/recommend the Breville? I'm considering buying it is why i'm checking. I hope you see this because it's on sale and I don't want to miss the sale if I decide to bite. Thanks.

Now I understand why some pizza's just feel tasteless.... they gotta add more flavor

im shocked he didnt make his own flour

Without adding that weird sauce at the end, it could have been a solid 3

Does he not add vinegar to that tomato sauce? Or is it because they’re vine ripened so close to the point of use that vinegar isn’t necessary?

Now this is next level pizza making

I'm curious why you didn't go the poolish route.

why the f**k cant this people pull out a non burnt pizza! If domino's make it, you can too!