Please welcome Johnny back on the channel. Here is Johnny Classic Neapolitan Pizza Dough video made with fresh Yeast kzread.info/dash/bejne/aoWTm8pvhq7TacY.html

@jhunenriquez8551

9 ай бұрын

@vincenzosplate what can you say to chef vito iacopelli about his pizza? Give a reaction from you and world champion pizza chef johnny

@Dichedo

9 ай бұрын

@jhunenriquez8551 yeah I'd love to watch that duel too ;)

@sdkboss

8 ай бұрын

@@jhunenriquez8551 A video with different methods such as with poolish would be nice as it is a lot easier not requiring much effort.

@jaureliosoares

6 ай бұрын

Adorei o video

@mumunea

6 ай бұрын

Something I didn’t understand. The dough balls as Johny said will go into the fridge. Then showed some doughs and said these doughs never seen the fridge and made the pizza from them. Sorry can’t help it, but lost the fermentation process there. I hope this gets explained. Thank you both for this lovely video

You can really tell Johnny is a master at his craft because he has a whole equation that determines the temperatures needed for the perfect dough every time. No doubt a product of many years of trial and error.

@vincenzosplate

9 ай бұрын

Ciao! You're absolutely right! Mastery comes from years of dedication, experimentation, and honing techniques. Johnny's equation for perfect dough temperatures reflects his deep understanding of the craft. Keep exploring and practicing - it's all part of the delicious journey! Buon appetito and happy cooking! 🍕👨‍🍳🇮🇹👍

It's always good when Johnny is in a video.

@vincenzosplate

9 ай бұрын

Oh yesss, he’s a great pizza chef and he knows what he’s talking about hehe

@julianshepherd2038

9 ай бұрын

​@@vincenzosplateneeds your tips on talking non professionals. Good double act.

@shubhamwalias

6 ай бұрын

😂

@ismaelpizzariano

6 ай бұрын

😮

@frankleblanc6490

3 ай бұрын

Love this! Thanks for posting. So, after the dough balls rest for 2 hours in a sealed container, does it then go into the fridge for 24 hours? Then out for 4-5 hours before shaping and baking? Thanks!

Thanks to Johnny for being so open about the whole process that goes into making the real, authentic "Pizza Napoletana", and to you Vincenzo for getting us this "Behind the scenes" view. Looking forward to your next video!

@vincenzosplate

9 ай бұрын

Thank you for your kind words! 🙌🍕 Johnny's dedication to authenticity and sharing his knowledge is truly admirable. Stay tuned for more delicious recipes and culinary insights. Happy cooking and exploring the world of Italian cuisine! 🇮🇹👨‍🍳🎥

@mikerodent3164

6 ай бұрын

Absolutely! Craftspeople are often cagey about the tricks of their trade, or maybe they fear frightening off the uninitiated? This was fantastic: I can actually say I've studied this video several times.

I have installed my wood fired oven. I have been looking at dough recipes for a few months before it was installed. I haven't begun my first attempt at my first dough and have looked everywhere for ideas before I start. I live in Melbourne Australia. I have had my share of pizzas from 400 gradi (Johnny's ristorante(s) To find him here giving up his method brings tears to my eyes. I am 5th generation Irish Australian. I learnt my cooking from my Greek/Egyptian brother in law. I always want to know the reason (science) behind the way we cook things. Johnny explains things just as I learnt from my brother in law. I will now follow his method to a T. Grazie Johnny & Vincenzo.

INGREDIENTS for this Pizza: 600ml water (room temperature) 1kg 5 Stagioni Napoletana Pizza Flour, Tipo 00 (RED) 30g salt 1g dry yeast) UTENSILS: Large mixing bowl Table or bench space Your hands! OPTIONAL: This pizza can also be made using a stand mixer

@459_nilavratbera4

9 ай бұрын

Hey Vincenzo, PLEASE MAKE A VIDEO WITH JOHNNY ON NEAPOLITAN STYLE PIZZA WITH ALL PURPOSE FLOUR BECAUSE WE DO NOT GET 00 FLOUR HERE. EVEN IF WE GET OUR HANDS ON IT IT IS SUPER EXPENSIVE.

@deadhomer8468

9 ай бұрын

​@@459_nilavratbera4 if you can get bread flour, that's a good substitute

@deadhomer8468

9 ай бұрын

My question is how big is do I make the dough balls?

@thegoatsavesfootball3

9 ай бұрын

Thanks for sharing amazing recipes! That’s what it’s all about🔥

@BadNewsBerrington

9 ай бұрын

I have been trying to find this flour for a while. Everywhere I look it says sold out or unavailable. If you have a link can you please share it?

I really enjoy how Johnny is so willing to share how to make the dough and give tips to help home bakers like me out.

I have watched tons of videos about pizza in the last 5 years and Johnny is always a pleasure to watch. He is always so spot on! His English helps a lot. Thanks for having him!

@vincenzosplate

8 ай бұрын

Johnny is indeed a fantastic addition to the culinary world! 🍕👨‍🍳 His expertise and clear explanations make learning enjoyable. Thank you for watching and appreciating his contributions! 😊🇮🇹👌

@ismaelpizzariano

6 ай бұрын

😮

Thank you for being so generous in sharing your experience with us!!!

Thank you Vincenzo and Johnny for an excellent tutorial without unnecessary chatter. It’s so pleasant, I watched at least five times!

@vincenzosplate

8 ай бұрын

You're very welcome! 🇮🇹💫 Keep enjoying and experimenting with their recipes! 🍽️👨‍🍳

we are lucky that a guy like johnny share his knowledge on pizza like that. Its very clear and everything is explaned. Thank you Johnny ! Very appreciated

@vincenzosplate

9 ай бұрын

Indeed, Johnny's willingness to share his pizza-making expertise is a treasure! 🍕👨‍🍳 It's wonderful to hear that you're finding his explanations clear and valuable. Keep enjoying the journey of creating amazing pizzas! 🇮🇹😊👩‍🍳

Always love it when you & Johnny collab together. It’s awesome Johnny shares his techniques and pro tips. Many thanks for your videos Vincenzo ❤🙏

@vincenzosplate

9 ай бұрын

We're thrilled to hear that you enjoy our collaborations! 🍕👨‍🍳 Sharing techniques and tips is what makes the culinary community so special. Your support means a lot. Keep cooking and exploring delicious flavors! Buon appetito! 🇮🇹🍴❤️🌟

All steps he makes look so easy, what a pro.

@vincenzosplate

9 ай бұрын

You’re absolutely right my friend, he’s a pro

@forkthepork

9 ай бұрын

Pizza dough might be one of the easiest things to make.

@marktadeo7292

8 күн бұрын

​@@vincenzosplate hi, is this recipe better than vito lacopelli pizza utube show?

Johnny is back! Perfect timing guys. I was making pizza last night at about 64% hydration and a 24 hour fermentation from the previous day. Don't worry, I didn't use sugar or a giant pile of yeast so the dough didn't wake up and talk to me! That's a great kneading technique Johnny shows keeping the last bit of flour in front of the dough to monitor how much it wants to accept. Also two of those dough ball techniques I haven't seen before and I will have to try them. Very good tips on letting the yeast activate before refrigeration and turning methods in the oven! I love everything about this video and I learned quite a few things, cheers guys!

@vincenzosplate

9 ай бұрын

Thank you for the detailed feedback! 🍕👨‍🍳 It's fantastic to hear that Johnny's techniques and tips resonated with you. Your dedication to proper fermentation and handling the dough is admirable. Keep experimenting and perfecting your pizza-making skills. Cheers to delicious homemade pizzas! 🍕🥂

Love his teaching! Clear, to the point, not messing around. Thanks for teaching!

This guy is fantastic! Thank you for having him back!!🎉

I love it when Johnny and Vincenzo do a video together. Definitely will make this dough at home 🙌🏻 Grazie Mille from 🇳🇱

@vincenzosplate

9 ай бұрын

I'm thrilled to hear you enjoy our videos! 🍕👨‍🍳 We make a great team. Best of luck with the dough, and from Italy to the Netherlands, grazie mille! 🇮🇹🇳🇱🍞

I've been making pizzas using Johnny's recipe for a bit now and it's honestly changed my life. I can't believe how delicious my pizzas are now

@DKTD23

4 ай бұрын

Game changer for me as well following the strict rules that he honors admirably.

Thank a lot for this high quality and detailed video, Thanks Johnny and Vicenzo, best pizza video i ve ever seen. Great works and thanks for sharing this knowledge.

Johnny, Chef, Legend and Pizza Master! Thanks for sharing your exquisite talents! ❤

Excellent recipe and quite easy to follow. Only one downside for us guys not having pizza oven :) Usually home electric ovens temperatures are between 250 and 300 Celsius. So it will be longer bake. You'll need to prebake the dough first with tomato sauce without mozzarella some minutes and then to add mozzarella and continue baking until done. Otherwise mozzarella will burn due to the longer bake time. Anyway thanks for the master tips!

@vincenzosplate

9 ай бұрын

Glad you enjoyed the recipe! 🍕👨‍🍳 Adjusting for home ovens is smart. Prebaking the dough is a great move to avoid burning the mozzarella. Adaptation is key! Keep up the awesome cooking. 🇮🇹🔥

@RatkoAsanovic

9 ай бұрын

@@vincenzosplate thanks for taking the time to respond to me! Keep up with creating the great content!

It's beautiful to see a Master work his craft. This is inspiring me to hand-make some pizza at home, even if there's no hope it'll be this good.

@vincenzosplate

9 ай бұрын

Happy to know the video inspired you, this is awesome! With Johnny’s recipe you can’t go wrong!

@groofay

9 ай бұрын

@@vincenzosplate The way Johnny explains and demonstrates is so down to earth and practical, it feels like anyone can make this.

@joeb4142

6 ай бұрын

There’s always hope!

Thank you Johnny for your generosity.

Thank you, Johnny, for sharing your knowledge, experience and know how with the whole world! Much love and gratitude for you from The Netherlands! ❤😂🎉

Absolutely awesome. Precision, practice and perfection! That is how you do it! Brilliant video.

@vincenzosplate

9 ай бұрын

Oh wow you’re so kind Aron, thank you a lot 🙏🏻

This is great! So detailed for the home baker 👩🏼‍🍳Thank You Johnny!

@vincenzosplate

9 ай бұрын

Absolutely, Johnny's attention to detail is a boon for home bakers! 🍕👨‍🍳 Your culinary journey is sure to be enriched by his expertise. Happy baking and enjoy the delicious results! 👩🏼‍🍳🍞😊

Johnny You are a star, I have learned so much from you and I can h ear the passion in your voice! Viva Italia! Thank you!

this video turned from youtube to master class. i love this guys knowledge and his science backed analogy. he knows his stuff. great effort from vincenzo to give us this quality content.

Thank you Vincenzo and Johnny for sharing. Really just in time gonna try it this weekend 😆

@vincenzosplate

9 ай бұрын

Fantastic 😍 can’t wait for you to try making this pizza recipe! Let us know pleaseee

That crust looks soft but crunchy in the same time, looks delicious !

@vincenzosplate

9 ай бұрын

Absolutely, that's the goal! 🍕👌 Achieving a soft yet crunchy crust is all about getting the right balance of ingredients and mastering the baking process. Get ready to enjoy every bite of that delicious pizza crust! 🍕😋

What a master class video on Pizza Napoletana ! Love it thanks Jonny and Vincenzo

Always great to see a master at work

Hello Vicenzo! Hey, I made Neapolitan Pizza for the first time. I want to thank Johnny for sharing his pizza-making knowledge. Thank you for putting out quality content!

@vincenzosplate

8 ай бұрын

Hello there! 🍕 Johnny does an excellent job sharing his pizza-making expertise. I'm sure it turned out delicious. Buon appetito! 🇮🇹👨‍🍳

Great video! I really like the reaction videos that you and Johnny do together as well. It would be great to see one of Vito Iacopelli’s Neapolitan pizza.

@vincenzosplate

9 ай бұрын

Thank you for your feedback! 🍕👨‍🍳 I'm glad you enjoy the reaction videos - they're a fun way to share culinary insights. Feel free to ask if you have any questions. Happy cooking and enjoy your culinary adventures! 🇮🇹🍴🌟

I honestly think food is my love language. Seeing this pizza come out of the oven made me emotional, wow. Great work as always, thanks for this video Vincenzo

I have been watching hundreds of pizza videos on YT. This is by far the best video when it comes to technique and important details. Johnny gives so many good tips. He’s a true master.

@vincenzosplate

5 ай бұрын

Wow, thank you! Johnny is indeed a true pizza master. I'm glad you found the technique and tips helpful. Happy pizza making!

Johnny, thank you so very much for this lesson. I've learned so much and am eager to make my next pizza 😊

@vincenzosplate

9 ай бұрын

Johnny's lessons are a treasure! 🍕👨‍🍳 Your eagerness to put your new skills into action is fantastic. Get ready to create some amazing pizzas and enjoy the process! 🍕😊👩‍🍳

This is going to be another great video as always my dear friend thank you and looks so beautiful and delicious 😊🤗👍👍👍👍👍

@vincenzosplate

9 ай бұрын

Thank you for your kind words! Your support means the world. Enjoy the deliciousness ahead! 😄👨‍🍳🍝👍👍👍👍👍

You’ve done a lot of great pizza videos but this is really the most complete. It’s perfect. You covered everything and the tips are great

@vincenzosplate

9 ай бұрын

Ciao! Grazie mille for the kind words! I'm thrilled the pizza video was helpful. Keep experimenting and enjoying the journey of creating delicious Italian dishes! Buon appetito! 🍕👨‍🍳🇮🇹👍

I got a pizza oven for Christmas and I've been dying to try to make a Neapolitan style pizza. This was so helpful! So many other tutorials have shortcuts or added ingredients, but the whole point of Neapolitan pizza is following the tradition. I feel like Johnny is one of the only chefs you can find on KZread that pays so much respect to the craft, can't get more authentic than this. I have some work to do now, time to get practicing lol.

I can't wait Vicenzo!🎉

@vincenzosplate

9 ай бұрын

The excitement is real! Get ready for a delicious culinary adventure. Buon appetito! 🍝👨‍🍳🎉

Love this video, very motivating and inspiring to keep trying and I definitely saw a few mistakes I usually make, so wish me and my mom luck!

@vincenzosplate

9 ай бұрын

Awesome, thank you for the comment 🙏🏻 it is great to hear that thanks to this video you can improve your pizza technique!

There are so many valuable nuggets in this video. Johnny is a great teacher.

Thank you Maestro Johnny for sharing this recipe! The pizza looks amazing.

Excellent video, Johnny is very diligent in explanations and very nice and honest guy.

@vincenzosplate

9 ай бұрын

Thank you SO much! This is much appreciated 🙏🏻 Are you going to follow his recipe?

@NIKOLAP7

9 ай бұрын

@@vincenzosplate Yes, even though in my country I won't be able to find the right ingredients (00 flour and San Marzano), I will try my best to follow the recipe with what I got.

@Sertifi

9 ай бұрын

@@NIKOLAP7 You can definitely find an equivalent, just research. :)

@NIKOLAP7

9 ай бұрын

@@Sertifi I know, that was my point. I should stick to the best substitutes and it will turn out just fine.

Just think about the amount of years and experience needed to learn something like this, prior to the internet. Thank you for the knowledge Johnny.

@vincenzosplate

6 ай бұрын

The internet has made it so much easier for us to share and learn from each other. I'm glad you found the Neapolitan pizza dough recipe helpful. Keep enjoying the journey of learning and creating delicious dishes! 🍕👨‍🍳

thank you thank you thank you Vincenzo & Johnny, I just made the best Neapolitan pizzas of my life following your instructions; I made a very small batch of two-250gram dough balls thinking I would eat one of the pizzas today and the other tomorrow, it was so good I couldn't stop, I cut both into quarters, barreled through the first one & ate 3 pieces of the second one 😳😋, you guys are the best! I seriously cannot believe how good this was.

Wow some of these techniques are really cool to learn about. Thank you for sharing all this information and going super in-depth with how and why you do each process - hopefully I can try this out myself and finally conquer making the perfect pizza dough!

I was going to make Johnny's original recipe with my daughter this weekend, but couldn't find fresh yeast anywhere (I live in the US, northeast), and then noticed this upcoming video. JUST IN TIME! THANKS!!! Looking forward to it.

@vincenzosplate

9 ай бұрын

You're welcome! 🍞 I'm glad the timing worked out well for you. Baking bread with your daughter sounds like a wonderful way to spend time together. Enjoy following the recipe and the process of creating delicious homemade bread. If you have any questions along the way, feel free to ask. Happy baking and buon appetito!

@Millo1868

9 ай бұрын

@@vincenzosplate Grazie mille!

@CommanderBunbun-fx5xu

9 ай бұрын

I'm no expert but I'm pretty sure you can't make Napolitano pizza at home unless you have a oven that's powerful enough at home.

@apatterson8128

8 ай бұрын

Did you try in the refrigerated section in the the aisle? That’s where I’ve seen it. I’m in the NE.

Love the video vincenzo love your content your a amazing KZreadr I love watching your videos they are the greatest and the best and the coolest the the neapolitan pizza looked so very yummy and delicious and fabulous and fantastic I am so going to make it

@vincenzosplate

9 ай бұрын

Thank you my friend 🙏🏻 we are glad to know you enjoyed the video and we can’t wait for you to make Pizza

Love the video Johnny!! Got me trying to perfect the home made Pizza!

I'm from Naples and I bow & respect Johnny's expertise and perfection 👏👏👏

Cant wait to make this soon for me i love pizza sooooooooo much i never had neapolitan pizza before perfect for my after office meals

@vincenzosplate

9 ай бұрын

Yay Ramya, im 100% sure you will love this pizza recipe! This one is super authentic 😍

He makes it look so easy... I might stop being scared of this type of cooking and try to make a pizza

@vincenzosplate

9 ай бұрын

Ciao! Don't be scared, just dive in! 🍕👨‍🍳 Cooking is an adventure. Embrace the process, and you'll create amazing dishes like a pro! Buon appetito! 🇮🇹👩‍🍳🔥

What i love about johnny is that he never comes across with the attitude that his above everyone else .. can't wait for the weather to get better here in Melbourne to go for a bike ride from the Western suburbs to visit his restaurant .

Thank you Johnny for sharing your knowledge.

Probably the best cooking video I've ever seen ... Johnny is an incredible teacher.

@vincenzosplate

9 ай бұрын

I'm glad to hear you enjoyed the cooking video! Johnny's passion for teaching and cooking shines through. Stay tuned for more mouthwatering recipes! 😊👨‍🍳🎥

Beautiful 😍😍

@vincenzosplate

9 ай бұрын

Grazie Arthur 😍 have you ever made Neapolitan pizza?

Really important video. I had no idea that I needed to use less dry yeast. This explains why my dough was always enormous. Thanks Vincenzo and Johnny

@vincenzosplate

9 ай бұрын

Ciao! So glad the video was informative! Getting the yeast quantity right is crucial for perfect dough. Happy to help you on your pizza-making journey! Buon appetito! 🍕👨‍🍳🇮🇹👍

Thank you Johnny! With this video it gives me a better idea on how to make the Neapolitan with the Dry Yeast I have. Since viewing the previous video with Johnny I've copied the steps but I've been using the Dry Yeast, still works good, but I needed a little more because I use Dry Yeast, and now we have it in this video. Much Love! ❤

@vincenzosplate

9 ай бұрын

You're nailing it! 🍕👨‍🍳 Adapting the recipe with dry yeast is a smart move, and I'm thrilled the video helped you fine-tune your Neapolitan pizza. Much love back to you! Keep crafting those delicious pies and enjoying your culinary journey. Buon appetito! 🇮🇹🍴❤️🌟

Everything seems so precise here. Are there any adjustments made for ambient room temperature and humidity?

@vincenzosplate

9 ай бұрын

Ciao! You just need to follow Johnny’s formula, you can’t go wrong

Fantastic. Glad to see Johnny making pizza again on your channel. There is always more to learn from Johnny in tiny details here and there. He is a wonderful collaborator to your channel. However I'm not sure how his water formula works where my ambient and flour temperatures are at 27 C 56-27-27-5= -3 Of course 3 C below freezing water temperature will not work.

@amything

13 күн бұрын

The flour value is amount of flour in ounces, not flour temp. But I agree the ambient temp value doesn't make sense, why is 5 used in the example? That is very strangely cold.

@CoolJay77

13 күн бұрын

@@amything Had flour value been in ounces, a 25 lbs. bag which is 400 ounces, would not work in that formula. Besides, Johnny works in Metric units. It seems to me he misspoke. It has got to bee 66 instead of 56 in his formula for it to make sense. 66 - Ambient Temperature-Flour Temperature -Friction temperature transfer= Water Temperature (In Celsius) For example, 66 - 25 C Ambient - 25 C Flour - 5 C Friction = 11 C

I've been making this at home. Half the ingredients made around 3-4 good sized dough balls, and the result is absolutely delicious. Thank you so much.

@andrewmicallef9679

8 күн бұрын

How did you go with the colours? Was it white before fermentation and slightly yellow/golden after fermentation?

Thank you guys for sharing your knowledge, this is highly appreciated.

Love the video! I have 2 questions. 1. If I don't have a pizza oven but a regular electronic oven and a pizza stone, what should I do? (My oven's temp can go to 500°F) 2. If I am making this recipe for say just 2 or 3 people and I don't want to end up with a lot of pizza dough balls so I can use them all at once (maybe about 2 to 3 pizza balls), can I cut the ingredient measurements in half? This would help so much for me as a home chef! Thanks a bunch!

@vincenzosplate

9 ай бұрын

Ciao Danny! Regarding the oven, I have a super interesting video about how to cook pizza in a regular oven, you can check it out here kzread.info/dash/bejne/e4ynsrNyd5aYmdI.htmlsi=NVvuqvvckFmDxTv9 Furthermore, I suggest you to make the whole dose, cause it's not super easy to reduce the doses to make pizza, so my suggestion is to then freeze the balls of dough

@dannythemann6

9 ай бұрын

@@vincenzosplate Grazie! That's helps a lot!

I've been making Neapolitan pizza at home in an Ooni oven for 2 years now with great results. However, I'm always trying to up my game. One question I have for Johnny is how long did you leave the dough balls out at room temperature until you used them? 24 hours, 18 hours?

@johnnydubbsaquascaping

7 ай бұрын

Once he made the dough balls he said 2-4 hours to prove and then into the fridge. It was then pull out of the fridge 4-5 hours before you cook to allow the dough to come to room temperature. Depending on how hot the weather is you may be able to leave the dough balls out of the fridge for the 24 hours but not sure on that.

@SinisaHamp

6 ай бұрын

I have the same question. He does talk about refrigeration, but then just before he starts stretching the dough balls he says that the balls haven't seen refrigeration?!

Thank you Johnny for sharing your experience and your knowledge.

Been trying to make Italian style pizza for some time and followed a lot of recipe from KZread, but everything about this video was perfect for making a real neopolitan pizza. Couldn't have turned out better. Can't wait to try it in my wood oven in the summer

You should have Vito Iacopelli on an episode making pizza with the Poolish

@vincenzosplate

9 ай бұрын

That sounds like a fantastic idea! 🍕 Collaborating with Vito Iacopelli for a pizza-making episode using Poolish would surely be a treat. The culinary world is full of exciting possibilities. 👨‍🍳🍕🤝

Hello The video is amazing but was wondering about the formula and the ambient temperature that is mentioned in the example which is 5, In my location, the ambient temperature is 25 degrees Celcius which makes the water temperature -9 degrees which is below freezing point. Can you explain more about this?

@amything

13 күн бұрын

LOL I'm so annoyed that there seems to be no answer to this weird formula.

Love you guys - thanks for the video and the extra info 😊 super helpful ..

So selfless to share his knowledge and experience. Thank you!

Question. In the formula, 56-flour…. What exactly is the number representing the flour? Protein? Otherwise it would be a huge number on the result. Can anybody help me. Great video thanks.

@ridemotorbikes

22 күн бұрын

The flour number is ‘ounces of flour’. Hope that helps!

@MittyMagoo

22 күн бұрын

My guess is the temperature of the flour.

I don't understand the formula part. What does the "flour" part means? The temperature of the flour? So what do we do, we start with 56 then we measure the flour then the ambient temperature then the energie transfert? On the website you say : "56 - flour - ambient temperature - friction transfer = water temperature" "56 - 35 - 5 - 5 = 11", how do we obtain that 35? It is the flour temperature and the ambient temperature combined? I'm actually kind of lost hahaha

@DudeCalledStephano

6 ай бұрын

Same issue here, formula explanation‘s incomplete in the vid

@Swodwin

2 ай бұрын

I am sure this formula was only ment to troll us... 😅

@jb539

Ай бұрын

How did he get 16?

Johnny is a real master. It was amazing to watch the duo again. And that squirt at the end demonstrated the fantastic result. Bravo!

@vincenzosplate

9 ай бұрын

Indeed, Johnny's skills are a marvel! 🍕👨‍🍳 The dynamic duo and that final flourish make for a delightful show. Bravo to both of them! 🎉👏🍕

It's beautiful...so simple yet so intricate

Whats good for a same day make pizza

@DeYjo

Ай бұрын

A time machine

I was literally just trying to figure out how to convert Johnny’s last video with fresh yeast to dry. A total lifesaver and an amazing resource. Thank you!🎉

@vincenzosplate

9 ай бұрын

You're very welcome! 😄 I'm thrilled I could help you convert the yeast measurements. If you have any more questions or need assistance with anything else, don't hesitate to ask. Happy cooking and enjoy the amazing culinary journey! 🍳👨‍🍳🎉

@Switchblad3C0mb

9 ай бұрын

@@vincenzosplate I for sure will! Thanks again!!! 👨‍🍳🍕

Best Recipe for Neapolitan Pizza, took my game up by a lot, I really appreciate Yall’s Wisdom !!!!🙏🏼

Sadly, you censor my comments

@jeffhudson9130

2 ай бұрын

How so?? What do you really to say? This award winning, neopolitan, pizza maker has no idea what he's talking about?

Thank you Johnny for sharing!

His passion is ....No Words!!!! So good!!!!

@vincenzosplate

9 ай бұрын

Absolutely! The passion in every dish speaks louder than words 🍝🔥. Culinary artistry fueled by heart and soul! 💖👨‍🍳🎨

I love this man Vincenzo !!

Much awesomeness. Thank you Johnny for sharing your expertise.

Thank you Johnny! Absolutely beautiful pizza and expert description and explanation!

Thank you Johnny for teaching us the techniques.

I've been trying to get this dough to work in a home oven. Using a Pizza steel and the grill function yielded some amazing results. I am in love! So freaking good. It took a few tries to really get every step right, but I had so much fun learning.

Thank you Johnny and MORE VIDEOS PLEASE!

@vincenzosplate

9 ай бұрын

You're welcome! 😊 Stay tuned for more videos and culinary inspiration. Happy cooking and enjoy the delicious journey! 🍽️👨‍🍳🎬

Thank you Jonny, for this.

Just wanted to thank you guys for both educating, and entertaining. Tried this recipe out, and it wound up being the best pizza I've made to date, thank you for sharing your knowledge!

@vincenzosplate

6 ай бұрын

Creating the perfect pizza at home is a rewarding experience, and I'm glad I could contribute to your pizza-making success. If you ever have more questions or if there's another recipe you'd like to explore, feel free to reach out. Happy pizza-making, and grazie mille for your support! 🍕👨‍🍳

Great video - lots of fantastic 🍕 tips 👍🏻

Loved watching this video. I want to try this myself. Thank you for sharing!

Most honest description by chef ❤️👍 purely loved it 👍

Tried the dough process this past week. 👍 Man we have been over yeasting for years. This is brilliant. Thanks Johnny

@vincenzosplate

8 ай бұрын

You're very welcome, Johnny! I'm glad to hear that you found the dough process brilliant and enjoyed the results. Sometimes simplicity in cooking can be truly remarkable. Keep experimenting and enjoying your homemade creations! 🍕👨‍🍳🇮🇹👍

Some time ago, I made a pizza following this video step by step and hint by hint. The dough was surreal. A big thank you.

Thank you Chef for sharing wonderful tips. ❤

Good morning!! Thank you for all the outstanding tips & tricks!! Many blessings to you and your family ❤

@vincenzosplate

9 ай бұрын

It is always a huge pleasure for me and for my friend Johnny to share all the secrets for a perfect Neapolitan Pizza 😍

You can only play with the dough that way if it's perfectly made. Smooth, elastic, bouncy. Perfection. Johnny also is a very good teacher and a terrific pizzaiolo.

@vincenzosplate

9 ай бұрын

I'm thrilled to hear that you're excited to make the dish! 🧀🌶️🍞🧄 It's wonderful when a recipe brings together your favorite ingredients. Enjoy the process of creating and savoring the deliciousness. Buon appetito and happy cooking! 🇮🇹🍴🌟

Magnificent as usual, and the temperature formula was much appreciated.

@vincenzosplate

9 ай бұрын

It was a pleasure for Johnny to share his super secret formula

Best dough I've ever made!! Thank you