HOME OVEN NEAPOLITAN (NeapolitanISH) PIZZA

hey what's up so in developing a dough formula for a future video where i use an outdoor pizza oven to make a super dope pizza i stumbled on a process of making neapolitan style pizza in a home oven and it really surprised me it was so good that it deserved its own video so we're going to call this indoor style neapolitan ish pizza let's make one [Music] great indoor neapolitan pizza of course starts with the dough so to do that grab a medium stainless steel bowl and into that measure 450 grams of warm water in this case 78 degrees fahrenheit or 25 degrees celsius behind that 8 grams of instant yeast 640 grams of all-purpose flour and finally 18 grams of salt using a sturdy spoon i'm gonna get in there and really stir everything up to combine and at this point if you're wondering hey bry why didn't you use double zero pizza flour just like they do in naples italy great question i did try this recipe with double zero pizza flour but as i suspected since there's no malted barley flour added to it it basically doesn't caramelize at the oven temperatures that we're using at home that little bit of malt in the ap flour gives us a crisper more flavorful crust that isn't flabby and takes on great color once our dough has come together into a shaggy mess like this i'm gonna switch over to the tried and true soaking wet hand to finish this thing off imma squeeze and turn this dough in the bowl for a minute or two just to make sure that everything is getting well combined especially the salt in the yeast and there we go we've squeezed this mess now into a slightly more organized blob and don't worry if it looks shaggy or slack we're going to get to that in a second for now we're going to pop a lid on this bowl set a 30 minute timer and check back then after that 30 minutes it's still a shaggy blob but now we're going to build in some strength to do that grab a corner of the dough stretch it out as far as it will let you go and then fold it over to the far side of the bowl the stretching and folding is probably not new to most of you guys watching this channel but it is the cornerstone of how i build a nice pretty dough and in my mind it's a lot simpler and more tactile and more intuitive than using a mechanical mixer with just a timer and a set of instructions once we're folded we're going to switch to a slap and fold now and we're going to round this dough to get a nice taut little ball that looks good the lid goes back on i'm going to set another timer for 30 minutes and i will check back then okay 30 minutes later or one hour since we started this dough is probably about 20 percent bigger than before it's still looking nice and strong and taut so now it's time to ball these up for that i've got four seven cup pyrex containers with lids what i really like about these is that they're stackable and individual sized dough balls in these glass containers means i can pull exactly what i need to make into pizza for today and leave a couple extra in the fridge chilling just in case future b-man wants to have a pizza party before we shape this dough into dough balls we'd hit these glass containers with a little bit of olive oil wipe that all around and that's going to prevent the dough from sticking next i'm going to flip my dough out onto my wooden cutting board and i'm not going to use any flour because flour can prevent these from sealing up into nice tight balls using my dough card i'm going to cut this dough into four roughly equal sized pieces and then i'm going to check them on my scale for good measure we're looking for 275 gram pieces and we've got it now to shape these i'm going to pull out and then fold in three sides to create a little dough package like this and from there i'm going to flip it over and roll it in the palm of my hand i'm using my thumb to tuck and my fingertips to roll the dough under if you aren't able to get it tight with just your fingertips you can also use your whole hands to round and tuck into a nice tight ball with a closed taut seam on the bottom and there we go i'm going to pinch that seam closed even more with my fingertips for good measure and then we're going to plop these into my prepared pyrexes is it pyri what's the plural okay once we've got all four dough balls shaped and in their bowls i'm going to pop the lids on these containers and then move them over to the fridge and let them ferment for as little as overnight but preferably three whole days ooh a dill give me one of those don't mind if i snack on a dill all right it's been three days and now it's pizza time baby as you can see these doughs have risen quite a bit in the fridge over the last three days but luckily when we pop off the top you can see they're not touching the lid which is ideal now we're gonna set these aside and let them come up to room temperature for about one hour in the meantime i'm gonna get my toppings for this pizza sorted out to do that i'm going to grab one 28 ounce can of premium whole peeled tomatoes shout out to bianco di napoli these are some of my all-time favorite tomatoes i highly recommend you check them out if you can get your hands on them next i'm going to flip these tomatoes into a high-sided container and top them off with 7 grams of salt now i'm going to grab my immersion blender and start kind of chopping it i don't want to puree it i definitely don't want super smooth tomatoes on this pizza so i'm just going to pulse this a few times to break down the whole peeled into more of a crushed style tomato and if you're wondering why not use crushed tomatoes go ahead i like the juiciness of a whole peeled more personally but you do you dog up next i want to show you the cheese that i bought for these pizzas this is a buffalo milk mozzarella and it's super sweet and milky and has totally insane fresh cheese flavor a regular cow's milk mozzarella will work just make sure that it's not super dry because that will not melt into a milky neopolitan style cheese goop like we want i'm going to drain all the water off this cheese to get it ready for my pizza making then i'm going to preheat my oven to 550 degrees fahrenheit or 287 degrees celsius to get this oven set up to mimic a real deal wood-fired pizza oven we're gonna lay our cheap pizza stone on the bottom or right on the floor of this oven right above the heating element and then i'm gonna check on my broiler make sure that i've got one oven rack in the box here right under the broiler about six to eight inches under that also don't let this pizza stone overhang the holes in the bottom of the oven that's where the heat comes out and it really needs to circulate it's probably not super safe to cover those up and if you're a loser like me and you let yours hang out over the edge and didn't realize it and then chicken nuggets it will crack your pizza stone so don't cover the hole and if you have an electric oven or you don't have a gas oven with a bottom element of heat this is how we're gonna make this pizza throw a wide cast iron pan over really high heat get that rip in hot then hit it with some semolina flour throw in your shaped pizza and sear it on the bottom for about two to three minutes until it's really well set and it's looking nice and golden brown then throw it under the broiler just like we're going to do in a minute and after about 45 seconds to a minute you've got a really great looking pizza but i trialed a lot of methods here and the one that we're about to look at is the one that i think makes the most properly cooked pizza so let's make one of those to set up my pizza station i've got some all-purpose flour to keep things from sticking together i've got a little semolina flour here to make sure that the pizza slides off the peel cut to what happened when i didn't have semolina on the pizza peel super burnt and a super bummed b man i've also got some flaky maldon salt for seasoning my pizza i've got a wood peel to load the raw pizza into the oven on and i've also got a secondary peel to help me cook the pizza this is the one that's gonna actually do all the work in the oven this keeps hot wet cheese off of my wooden peel so that i can build a second pizza while cooking the first one taking a look at the ingredients over here i've got my dough ready to go nice and room temperature i've got my cheese my tomato product i've got lots of fresh picked basil with no stems in there you guys i've got a bunch of olive oil in a squeezer to be pro about it and yeah i've got the mold and salt as well let's check the oven one more time to make sure it's ripping hot it's been preheating for about 30 minutes and the stone is about as hot as it's going to get it's 660 degrees fahrenheit or 348 degrees celsius now to build one of these pizzas we're going to flip a dough ball out onto a well-floured surface i'm going to hit the top of that with some flour flip it over for some more flour now using my fingertips i'm going to press and push this dough into a flat round i want to leave about one inch of the crust all around the outside as you can see i like to switch back and forth between fingertips and then the back of my hand it doesn't really matter they're the same but i say practice and find what works for you it's all about comfort and reps basically when it comes to shaping nice pizzas and as you can see i like to flip the dough here a few times to make sure that as i stretch it things are staying well flowered once this is stretched into about eight or nine inch round i'm gonna keep stretching it but this time by pulling and slapping against my cutting board i like to use my right hand to pin the dough to the board and then use my left hand to stretch it out and flip the dough back over once i've got this pizza ball stretched into a roughly 12 inch round with a nice thin bottom that tapers into a wider one-inch crust i'm gonna grab my pizza peel and hit it with a generous amount of semolina flour and i'm gonna gently lay down this dough to build a margarita style pizza i'm gonna lay down about three to four tablespoons of tomato sauce i'm going to spread that edge to edge and i want to be really careful not to go over the end that's going to make a pale crust and make the pizza really hard to get off the peel behind that comes the buffalo cheese and nothing fancy about how i'm laying it down i'm just tearing these cheese balls into small quarter-sized pieces let's say nine or so of those per pizza then i'm gonna hit this with a ton of basil like 12 to 15 leaves of basil and then i'm gonna hit this entire pizza with tons of olive oil making sure to get that olive oil on the basil leaves this is gonna help them fry in the oven and keep them from steaming which is gross of course behind that a generous pinch of flaky salt and then finally i'm gonna shake this to make sure it's not stuck to the peel now we load over at the oven i'm gonna shimmy this thing onto my super hot pizza stone make sure that you have plenty of semolina under there just as a reminder once that pizza is loaded in we're going to immediately turn off the oven and then turn the broiler on to high as that pizza bakes all the stored heat in the pizza stone and in the oven is going to give us a nice crispy leopard bottom similar to a wood oven in naples actually after about four to five minutes of cooking on the bottom of the oven we're going to get in there and check the bottom of the pizza make sure that it's looking golden brown and not burnt and that's looking well set up so i'm going to move this to the broiler this part is going to take a little bit of practice and attention but basically that broiler is going to rapidly cook off any excessive moisture on top of this pizza and it's going to give the crust of the pizza that signature dark wood oven char that we all love after about 30 seconds i'm going to come back check the pizza make sure it's not burning i'm going to rotate it and then throw it back under the broiler for about another 30 seconds i'm gonna check back then after about a minute under the broiler this pizza's starting to look pretty good now i'm gonna pull it out of the oven and transfer it over to a wire rack to prevent steamage of the bottom we want to protect that crispiness that we just worked so hard to get and now would be the time to load in another pizza right behind it i'm gonna turn the oven back up to 550 as soon as i pull this pizza out and let's take a look at this thing we've got some nice char on the crust we've got that milky sweet buffalo mozzarella that's barely melted into those super nice tomatoes the basil's all aromatic and fried and as you can see there's little pools of cheese juice and olive oil all mixed up together and look this is not a neapolitan pizza but it sure is pretty adjacent it's definitely neapolitan-ish and it's plenty good for you and your friends drinking wine having fun at your house whenever that happens again it's bready and chewy and crispy all at the same time it's yeasty it's super fun let's eat this thing before i get out of here i just want to remind everybody that the full recipe for this video is in the description and if you like this video please give it a like right over here there's additional videos for your pleasure over there and as always guys thank you so much for your time and attention thank you for sticking around and we'll see you next time

Channel: Brian Lagerstrom

Views: 156,229

Keywords: home oven neapolitan, neapolitan pizza, pizza, neapolitan style pizza, margarita pizza, pizza dough recipe, how to make pizza, homemade pizza, homemade pizza dough, best pizza at home, pizza recipe, how to make pizza from scratch, pizza oven home, pizza peel, neapolitan pizza home oven, neapolitan pizza at home, pizza dough, neapolitan pizza recipe, chef, cooking, baking, brian lagerstrom, weeds and sardines, naples style pizza, naples style pizza home oven, pizza sauce

Id: rNqWpd26frg

Length: 10min 28sec (628 seconds)

Published: Thu Mar 04 2021

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