At Home 100% Pro-Level Neapolitan Pizza Dough | Full Process

Summary

In this video, the creator walks viewers through the step-by-step process of making a delicious Neapolitan pizza at home, from preparing the dough to baking it in a home oven. The video includes tips on how to make an easy, quick pizza dough using a Polish starter, the importance of proper dough handling, and techniques for achieving a perfect crust. With a focus on quality ingredients like buffalo mozzarella, ragu sauce, and fresh basil, the creator demonstrates how to make a professional-style pizza right in your kitchen. The video is perfect for beginners looking to create a soft yet crunchy pizza at home.

Takeaways

• 😀 Start by introducing the new home kitchen studio and the focus of the video: making Neapolitan pizza from scratch.
• 🍞 The recipe begins with making the poolish (starter dough), consisting of 200g water, 5g yeast, 5g honey, and 200g flour.
• ⏲️ The poolish should rest at room temperature for 3-4 hours, or you can refrigerate it for 16-24 hours for better flavor.
• 🍞 After the poolish is ready, prepare the main dough by adding 100g water, the poolish, 220g flour, and a pinch of salt.
• 👐 Knead the dough for 10-15 minutes until it is smooth and the counter is clean.
• 🍞 Divide the dough into two balls and let them rest at room temperature for 1 hour.
• 🔥 Preheat the oven to its maximum temperature with the broiler on (or use a pizza setting if available).
• 🍕 When shaping the pizza, always ensure the top side of the dough stays on top to avoid sticking.
• 🧀 For this pizza, the toppings include a rich ragu sauce, buffalo mozzarella, and Pecorino cheese.
• ⏲️ Part-bake the pizza dough without cheese for 5 minutes, then add the cheese and bake for another 3-4 minutes until bubbling and golden.
• 🌿 Finish the pizza with a drizzle of olive oil and fresh basil before serving to add flavor and color.

Q & A

What is the first video about in the new kitchen home studio?

The first video in the new kitchen home studio is about making a Neapolitan pizza from scratch. The video walks through the entire process, from preparing the dough to baking the pizza in a home oven.

Why is a pizza stone important for making pizza at home?

A pizza stone is important because it helps distribute heat evenly, ensuring the pizza cooks properly and the crust gets crispy. The stone should be preheated at a high temperature for the best results.

What ingredients are needed to make the pizza dough?

To make the pizza dough, you need 200g of water, 5g of dry or fresh yeast, 5g of honey, 200g of flour, and a pinch of salt.

What is the purpose of the 'polish' in the dough-making process?

The 'polish' is a mixture of water, yeast, honey, and flour that acts as a starter for the dough. It helps with fermentation and flavor development, making the pizza dough more flavorful and easier to work with.

How long should the dough rest before it's ready for use?

The dough should rest for at least 3 hours at room temperature. However, for the best results, it’s recommended to refrigerate it for 16 to 24 hours after one hour at room temperature.

What’s the ideal way to work with the dough once it has rested?

After resting, the dough should be kneaded on a clean surface for 10 to 15 minutes to develop gluten. It should be sticky but should be worked until it becomes smooth and elastic.

What should you do to prevent the dough from drying out during the resting period?

To prevent the dough from drying out, you should lightly oil the dough balls and cover them with a cloth or plastic wrap. This ensures that the dough remains hydrated and doesn’t form a crust.

Why is it important to set the oven to the maximum temperature when baking pizza?

Setting the oven to the maximum temperature is crucial because high heat is necessary for cooking the pizza quickly and achieving the desired crispy crust while keeping the toppings fresh and flavorful.

What type of cheese is used in this pizza recipe, and can you substitute it?

The pizza recipe uses buffalo mozzarella, which gives a rich and creamy texture. If buffalo mozzarella is unavailable, regular mozzarella can be used as a substitute without significant changes to the pizza.

Why is it recommended to parbake the pizza dough before adding the cheese?

Parbaking the pizza dough before adding cheese helps to prevent the cheese from burning during the cooking process. It also ensures the pizza has a crisp, well-cooked crust before adding the delicate toppings.

What are the final steps in finishing the pizza before serving?

The final steps include adding a bit of olive oil to the crust, broiling the pizza for a few more minutes, and finishing it with fresh basil for color and flavor. The pizza should be soft inside and crispy outside, with bubbling mozzarella on top.