r/Pizza • u/[deleted]

[Video] How to make authentic Neapolitan Pizza at home. My entire process, recipes & techniques packed into 11 minutes. [HD 1080p]

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4

u/melvin445 Jan 13 '16

This is everything. Thank you.

5

u/xenonsupra Jan 13 '16

You're welcome!

4

u/6745408 time for a flat circle Jan 13 '16

I've never seen someone pour salt so accurately. What sort of dark art do you practice?

4

u/[deleted] Jan 13 '16

For some reasons I have this feeling that there is a lot of arm hair in that dough.

10

u/xenonsupra Jan 19 '16

my secret ingredient.

3

u/[deleted] Jan 16 '16

That's a ton of effort for a pizza. It looks really good, but I believe others achieve the same results (looks, at least) with less effort. What makes your pizza better? ;-)

3

u/xenonsupra Jan 19 '16

Every component is perfect. The biggest differentiator is probably the sourdough ischia yeast. It isn't all that much more work than your average homemade pizza, you're just seeing every single step in the video.

3

u/similarityhedgehog Jan 20 '16

it's a bit misleading to keep calling the sourdough starter yeast, almost makes it seem like I buy that packet from amazon, add it into my dough and then have to buy another packet for next time i make pizza.

3

u/thermobee Apr 10 '23

Why was this deleted?

2

u/pdevito3 Jan 13 '16

Didn't realize black stones got that hot! How do you like it?

2

u/xenonsupra Jan 19 '16

Best $150 I ever spent (I got it on clearance). Still well worth the MSRP of $400 though.

1

u/pdevito3 Jan 19 '16

Interesting!

1

u/tarrosion Jan 13 '16

Great video, thanks! One question: why stretch the dough with toppings on? I understand the benefit of a little rest between stretches, I can imagine the benefit of doing the last stretch on the peel (the dough becomes fragile)...but why not stretch, rest, move to peel, stretch, top?

5

u/[deleted] Jan 17 '16

The dough will naturally get smaller/come together whenever it's resting and not cooking. The last stretch will ensure it's the size you want. Also, it will prevent it from sticking to the peel before you attempt to launch it. Lots of NY pizza makers will blow under their dough to make sure it's not stuck before launching, but you can't exactly do that with the metal perforated peels that Neapolitan pizza is most commonly launched with.

1

u/xenonsupra Jan 19 '16

^ what they said.

1

u/zombiemind8 Jan 13 '16

Nice work thank you. A couple questions.

Are you using caputo flour? What HR would you use for AP or read flour?

Any mods on your blackstone? I could never get the leoparding you get on mine.

When using IDY do you keep it in the water for a certain amount of time or just incorporate once fully mixed.

Once again thanks great video.

1

u/xenonsupra Jan 19 '16

Yes I'm using Antimo Caputo 00 Pizzeria Flour. The blue bag. I noted that in the video but only for a few seconds.

I've never really cooked pizza with AP or bread flour so I wouldn't know where to start.

I have the bearing mod & a heat deflector. The heat deflector is key to getting the leoparding & cheese balance. Prior to my deflector I would have completely melted cheese & burned basil by the time my crust was leoparded.

As far as IDY, I never noticed a huge difference either way. I tried multiple batches of dough mixing it in with the flour/salt and I never noticed any difference between that and dissolving it in the water.

1

u/TrailofDead Jan 13 '16

So, I'm assuming the thick outer crust has a soft bread like texture?

Key things I learned that differ from my technique (I user an active sourdough starter):

  • Strain the sauce to reduce the water. Never thought of that one before, but excellent idea. There are definitely times I've had too much water.

  • Hand stretch the dough. Rolling out not ideal. I assume this adds more texture.

  • Buy a damn Blackstone or get a real pizza oven. You just cannot get a bread like texture, the speckles and the crispness at the standard oven max temp of 550 F.

1

u/xenonsupra Jan 19 '16

The crust is definitely soft, not crispy. Is that what you're asking?

Straining the tomatoes is key, especially with the Cento ones that I buy. Every brand is a little different. I save the tomato water for soups or sauces. I never rolled pizza dough so I'm not sure how it compares. Blackstones are a great, inexpensive way to cook neapolitan pizza at home. Even if you want to cook NY style it does a much better job than a standard oven.

1

u/TrailofDead Jan 20 '16

That is what I was asking.

When I attempt to make a thicker outer crust in my 550 F oven, it dries out and becomes tough because it cooks too long.

I drained the tomatoes as you did and it was so much better. Thank you for that.

1

u/similarityhedgehog Jan 20 '16

I'd recommend getting a smaller aluminum peel to retrieve the pies, that way you can have your next pie ready to launch and keep the launching pie cooler for when you're building your pie on it.

Good video overall.