How to make an excellent Neapolitan pizza with dry yeast with Massimo Nocerino

good morning everyone guys hope you have a great day and it's been request for many subscriber are to make him napolitan pizza with the dry heast so I'm going to make you happy today I'm going to show you the way to to make a napolitan pizza with the dry the way I do myself uh normally I use a sour door starter but not everybody works with the sour starter so we're going to do with the dry heast so for everybody it's much easier for to do it for you as well okay so I show you I'm going to use 1 kilo type zero flour 1 kilo 650 ml Water 2 G of dry heast and 20 G of sea salt okay so you you have to do always the the heast in the water you're going to give a little bit shaking around make some foam slowly going to disol all the the dry heast make sure you should make a little bit [Music] foam okay so now I'm going to add the slowly little bit flour gentle don't put all together so wait I want to make a little bit paste first that's the way I do when I do my recipe as well in my starter but also works well with the dry East the fresh yeast if using fresh yeast probably around 3 G you can see nice nice foam nice paste little bit more always gradually let the the flour absorb in the water and you can see nice nice creamy paste is the best way to do it for me is that way so slowly adding the the flour in the water make a little bit paste for classical napolitan Pizza you don't need to add any oil but if you like a little bit more crispy your pizza you can add a little bit olive oil is up to you trying to be more classic as possible traditional way okay so now what I'm going to do I'm not going to put more flour now I want to leave this paste just L up okay so going to do this past like that so basically I put pretty much half of the flour it's not a Polish this it's something maybe similar but style I normally do so I'm going to give a rest just for 2 hour at room temperature without cover just let that to give nice start nice fermented your your dough okay so leave for 2 hours and then we're going to add the rest of the flour and the salt see you later okay guys so now we can say start to bubbling our prefermented I'm going to finish to add my remaining flour just gentle I'm going to keeping the look beautiful creamy paste you got here that's what I look looking for they going to finish to add the flower just gentle the reason doing this kind of preferment is nice to start to kick they have a nice ey pocket later on so I really like this kind of way to uh make this kind of dough start to corporate everything then I'm going to add the salt the remaining flour and then we're going to do couple of folding later on and then we're going to give our rest at the fridge for 18 hour refrigerator look at that fantastic really make the the different I notice when I do this kind of prefermented just even 2 hours you will see the result now absolutely absolutely amazing you see already the difference the the door is more smoo okay had 20 G of salt look at that oh wow I love this consistency of the door now so I'm going to finish toor all the remaining so I'm going to finish my hand now it's going to be quicker it's so soft I can feel already hair start to increaseing sides okay nearly corporate the flour let me see this a little bit at the bottom so I want to make sure the all all flow is Go corporate okay tell you up so going to give a rest now for 20 minutes and then we're going to start to make a couple of folding before go to the fridge so rest 20 minutes just like that not cover and then little bit water my hand we're going to do some folding should a bit now we're going to make the last fold we're going to make the folding now I'm going to make my hand white a little bit okay I'm going to make a little bit pulley couple of folding like that going to finish to aort all the the flour together very easy not very sticky okay a little bit more water I going to finish little bit by hand coule stretching the table that's the okay so now don't worri a bit I'm going to finish here now going to RUP some clean fil okay so now it's going to go to the fridge it's going to go for the fridge for 18 hours from the fridge I'm going to make the bows after an hour and then 6 hour room temperature then I'm going to bake it I'll see you tomorrow at the market good morning guys I just arrived at the market I well I just set up I got the door already at 2 hours room temperature so I got time night to to start to make the balls uh shows you now what's happening okay so that's the door now is double it so I'm going to make the balls now unfortunately by myself now so I'm going to film by myself this part of the video I going to make the bowls around 220 each okay I will show you how you to close as well the door 220 so I'm going to measure the first one after that I'm going to follow off the first okay and then what I do just do that then you squeeze it the bottom make sure is nice closed properly so now I need to wait at least the double it it probably the weather is quite cold now so probably need bre between 4 5 hours so I need to wait until they are double it it's quite cold temperature today is in London uh so hopefully by lunchtime we'll be ready to bake it okay so just like that I will show you again the way I close then what I do I squeeze the bottom make sure there's not any ho but up [Music] okay this be Bigg us 270 so going to cut it little bit yeah okay so I show you now so the piz here now and then I going to close down I'm going to wait until lunch time to to bake it we're going to see the result later on okay guys it's time for Bing now let's have a look's come with the camera here we go the door is ready now it's double it we're going to back one and let's see the result or this D is recipe done 65% hydratation nice and simple if you follow this couple of steps you're going to get nice result of pizza okay SCE couple of leaves of Bazil let we going to big now thank you s to the OV let's go it's going okay oh la la look at this look at this oh be careful camera man so guys that's the FR tast it come cross the camera you want to see the sound Come Close oh la la let's cut it just give it with get across nice OS e with your dry he you can really make nice Pizza look the bottom fantastic oh look look the galleries here guys look this a London Underground here look at that look at that L underground guys so that's the recipe you can do simple with just dry he get a nice flow if you follow of my tricks two hours prefermented room temperature do couple of 40 GNA get nice Pizza we have to do couple of pizza now guys hope you like this video leave a comment below if you got any question big thumbs up if you like this video and thanks for watching and see you the next one let's do it

Channel: Massimo Nocerino Pizza Massimo

Views: 12,170

Keywords: how to make an excellent Neapolitan pizza with dry yeast, pizza, massimo nocerino, pizza massimo, pizza with dry yeast, neapolitan pizza recipe

Id: fwcmv0N67p8

Length: 14min 13sec (853 seconds)

Published: Wed Oct 25 2023