How to Make a Canotto Pizza Contemporary Neapolitan. Pizza Style.
Ойын-сауық
Canotto (or ‘dinghy’!) style pizza is characterised by it’s large, almost inflated looking airy crust.
Caputo, the Italian flour masters, have barely changed their blue bag, Neapolitan flour since 1889- until now! Their new ‘Nuvola’ flour is designed to create incredibly canotto pizzas and here is our recipe incorporating a poolish preferment to product an airy, incredibly crumbed crust with the most insane flavour profile!
The origin
Canotto is a very recent pizza style.
The word “Canotto” refers to the puffy cornicione (crust).
This kind of pizza requires good baking and stretching skills: the cornicione must be full of air, with lovely giant bubbles inside (or a kind of “spider net”). Not too doughy, or dense or heavy. The most common way to create a Canotto style pizza is by using a preferment called Poolish. The high hydration in the dough is the secret for a puffy Cornicione.
We are talking of a dough hydration around 70%.
PS: I’ve to say that some famous pizzaiolos make the Canotto by using a preferment called biga.
So, there are no rules, like for the Neapolitan style.
Пікірлер: 55
Looks great. This is my favourite kind of pizza. Big puffy crust gives the pizza a change of texture 🍕🙌🍕🙌🍕🙌
Beautiful. You make it look so easy.
È importante gustare una pizza alla napoletana senza che l'impasto rimanga bagnato e poco digeribile. Ottimo lavoro. Ben fatto. It is important to enjoy a Neapolitan pizza without the dough remaining wet and not very digestible. Good job. Well done.
Nice! I love the kids screaming in the background!!!! 🧒😉👍
Looks delicious as always
We need you in Arizona USA your pizza looks amazing. We have garbage here maybe a few brick oven type pizza places. And everything is just white soft crust and tomato sauce. God bless
I just love Canotto .. Bravo Maestro, saluti Di Rodi
looks delicious
I am starting up woodfire pizzas and your channel is great inspiration for me. Keep up the amazing work brother!
@massimonocerino
2 жыл бұрын
😀🙏👍
Ottima
I like the regular way to do the crust... But with a marinara sause these crusts would be good to eat on their own. I really appreciate what you do. Love from Canada.
Fantastic
Fantastico, lo provero domani
really I am very happy I am a pizzalio and I am following you from Ivory Coast
@massimonocerino
2 жыл бұрын
Many thanks Brother!!!!!!!
Good to see 🙈
Booooooommmmm 👊🏻👊🏻👊🏻
I think I prefer your way of making pizza 😊
@massimonocerino
2 жыл бұрын
Thanks me too
Is that a DiFiore Oven? I have the same one its the best!
Will you tell and show us, please, how such a beautiful gough must be done? Please.
Hi Massimo, I've watched many of your videos and have learned a great deal from them. One quick question--I have an Ooni Karu 16 and use natural gas; what is the best air temperature and stone temperature for Neapolitan pizza? Thanks!
@massimonocerino
11 ай бұрын
350/ 400 degrees
@johnb6792
11 ай бұрын
@@massimonocerino Thanks!
Is that flower you're using on the board while shaping or semolina?
Hi. Thank you for your amazing channel! Please tell us what percentage of the total flour is in the poolish?
@massimonocerino
2 жыл бұрын
60%
@freakishfunk4605
2 жыл бұрын
@@massimonocerino Thank you, and do you put yeast in both the poolish and the main dough? If so how much? Thanks again!
@massimonocerino
2 жыл бұрын
@@freakishfunk4605 the yeast you put only one time at the beegineer
@freakishfunk4605
2 жыл бұрын
@@massimonocerino Thank you! Your channel is fantastic. Cheers!
Again, what’s the stone temp in degrees F. ?
I ll be honest with you . The best taste of pizza is your way the sourdough Master Massimo. I have tried the sourdough myself even though i couldnt 100% sucsesfull on it but the taste of the dough is so pleasant , you just want to it the crust itself but other style pizzas every one dont want to touch and leave at the end this is what im on about . I would like you do a video from scratch such as doing the sourdough starter , to the extend to prepare the of the starter for your daily routine, making the dough , to finish basicly A to Z with explanations please.
@massimonocerino
2 жыл бұрын
Thanks for the comments 😊I do have few videos of sourdough starter hire on my channel
@preciousglimpsesroundhay8060
2 жыл бұрын
I have tried Caputo red flour which i dint know it was W280 which i should have use Blue Caputo W300 . Which one do you use? Is it only Rye flour you use?
@massimonocerino
2 жыл бұрын
@@preciousglimpsesroundhay8060 i use flou w300/350 caputo red its ok, i dont use Rye flour, only whole mill flour and 00 flor
Looks amazing again Massimo! Can I ask, where do you get the bit that you use to pick up the dough ball? I have one but it’s got a wooden end and it flexible. Thanks from Edinburgh!
@massimonocerino
2 жыл бұрын
Hi. you. can get any places where they sell tolls, make sure its steinless still
Hello Maestro, is this hydration 60 % ?
@roccosdough
2 ай бұрын
ah 65 % - 70% got it thx
@massimonocerino
2 ай бұрын
Yes
@roccosdough
2 ай бұрын
Grazie !!! @@massimonocerino
Can you please give the dough recipe and instructions
Can you please tell us the ingredients of the pizza dough and what kind of flour did you use? Thx
@massimonocerino
Жыл бұрын
Please check my last videos "my pizza recipe with dry yeast I" just published 3 days ago
What Mozarella did you say you use?I cannot hear you clearly? Thank you
@massimonocerino
2 жыл бұрын
Mozzarella fior di latte sorry for my English 😀👍🍕
@anachristopher2973
2 жыл бұрын
@@massimonocerino thank you very much, and your English is very good
@massimonocerino
2 жыл бұрын
@@anachristopher2973 thanks you very kind 😊🙏
Whats this canotto pizza size?
@massimonocerino
2 жыл бұрын
250 gr
@massimonocerino
2 жыл бұрын
10 inches
Not gough, but dough
i really like your videos and your recipes and everything, but your interaction with the camera needs improvement. 😉 your firing the pizza in the oven without the cameraman being ready, then all this wobbly hektic shaking when trying to show the crust. just chill, cut the pizza, take the slices apart and then get your fingers off the obviously hot pizza and let him do the close-ups 😅😉😉😎 easy! this is a sympathetic criticism!👍👍👍