Neapolitan Pizza - The History and How To Make | National Pizza Month | Ooni Pizza Ovens
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It's National Pizza Month and we're celebrating with the queen of pizza styles - Neapolitan Pizza. Pizza Napoletana - the original, and many say, the best, style of pizza to exist. With a thin base, puffy, chewy yet crisp crust, or cornicione, and simple, but carefully selected toppings. Watch this video to learn the history and how to make authentic Pizza Napoletana or read our full guide here: bit.ly/3e5QK9j
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Пікірлер: 22
Awesome video. I will forever love Neopolitan Pizza!
Amazing video!
Beautiful video.
Will there be any discounts for National Pizza 🍕 Month?
@Oonihq
3 жыл бұрын
Nope, but we have some amazing Black Friday deals lined up!
Does he use caputo pizzeria or caputo nuvola flour? Or both? If so, how much gramm from both flours? Greets :)
@teop7887
3 жыл бұрын
It's the flour. He uses 1 kg. in the video
This guys hydration ratio, salt quantity, technique/process, and of course the (non wood burning) oven are non-compliant with AVPN guidelines
@mattc825
Жыл бұрын
Yeah? How so? Honest question
I need napels to just move to norway
Important question!! Does he let the dough balls rise for 10-12 hours at room temp or in the fridge??? Great video!
@gray_gogy
3 жыл бұрын
Must be room temp, that is the traditional recipe. And it's not possible to get a proper proof with that amount of yeast for only 10 hours in a refrigerator
@flavis35
3 жыл бұрын
room temp
@sergiodario58able
3 жыл бұрын
Yes i agree with the other...Room temperature. You could also live them in the fridge for 24 hours, (it stops them from rising, but they will mature more) but once out of the fridge they still need 6 to 8 hours at room temperature in order to be ready and be cooked. Hope it helps.
@39zack
2 жыл бұрын
@@gray_gogy cold fermenting in a fridge is not really about the rise tho. It's about taste and cewness
@gray_gogy
2 жыл бұрын
@@39zack that's true, but the recipe for a fridge ferment will always be different. Rather the times for the ferment will be different, so if you do the ferment times for a room temp recipe at fridge temps, you won't get neither the rise nor the flavor you want. The point of fridge ferment is to increase the ferment time to develop the flavor.
is that a thing to fold and eat like that in Naples?
@matteodambrosio931
3 жыл бұрын
It is! It's called "Pizza a portafoglio", or wallet pizza in English
@jameshobbs
3 жыл бұрын
@@matteodambrosio931 can't wait for this "situation" to be over. I'm going to Naples for a wallet pizza.
@teop7887
3 жыл бұрын
@@jameshobbs Unfortunately Napoli is still ridden with lots of problems. It has the potential to be a beautiful city, but the rampant corruption keeps it dirty and poor. Think of it as a southern italian Detroit. But as a culinary experience, yeah it's awesome 👍
@jameshobbs
3 жыл бұрын
@@teop7887 that I can relate to (born in Detroit) Go Wings!