Pizza Making Process End toEnd | visual details AMSR-style (mostly) wood fired oven pizza making
Тәжірибелік нұсқаулар және стиль
The process for making Neapolitan pizza has 8 primary steps but, in reality, it's a lot of little steps for each one. In this pizza-making tutorial we show each little step in detail.
0:00 | Silent introduction
0:21 | Dosing ingredients (dosaggio)
2:41 | Mixing ingredients
9:24 | Kneading pizza dough
16:00 | Making dough balls
20:55 | Preparing the pizza oven
24:32 | Lighting the fire - heating the oven
25:56 | Preparing the tomatoes - sauce
30:00 | Harvesting the basel
31:48 | Sauce for Bari-style pizza
32:36 | Cutting the mozzarella
36:46 | Moving the fire to the side for cooking
37:54 | Flattening the pizza dough into a disk (laminazione)
39:24 | Saucing and cheesing the pizza (farcitura)
41:33 | Transfer to peel
42:18 | Putting in the oven (infornamento)
43:54 | Pulling out of the oven
44:28 | Bari style pizza
45:00 | Putting bread in the oven
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Пікірлер: 16
Don't understand why it's the least popular video because you show how much work goes into making some awesome pizza!! John Q Public has no idea the work/steps involved in making some great homemade food. Touche to you for showing all the steps involved!! Great job!!!
@BitontoPizza
2 жыл бұрын
Thanks for your enthusiasm! It feels good to be appreciated. I hope you enjoy the other videos as well!
Awesome!😀
@BitontoPizza
2 жыл бұрын
Thanks! 😄
PLEASE make this a series this is all I ever "kneaded" 😂
@BitontoPizza
2 жыл бұрын
Nice. It's turning out to be one of my least popular videos... not sure I'll come back to this well.
I enjoyed this very nice stuff. The only thing I don't understand with my oven is the how I should use the vents on the chimney. .
@BitontoPizza
2 жыл бұрын
Which oven do you have?
What was your hydration level, I couldn't see because the bowl covered the scale readout. Have to say thanks for the tip about punching the dough in another video, I do that now and it made a difference.
@BitontoPizza
2 жыл бұрын
Mike, glad to hear that kneading technique was helpful. In this video my hydration was 60-61%. That's usually where I roll. The AVPN recipe maxes out hydration at 62.5% and a minimum at 56%. Since the ambient humidity in Texas is lower compared to Naples but not low compared to other places, I keep to the upper 1/3rd. If I'm making a canotto-style crust I cold ferment longer and bump the hydration to over 65%.
Thank you for your video, really liked it. Could you let me know how long did you let the dough balls to rise? I noticed the second leavening time is missing in the video.
@BitontoPizza
2 жыл бұрын
Sorry about that - about 5 hours for the stasis leavening.
Maybe get a shop-vac to clean out your oven. Maybe it would be a little easier
@BitontoPizza
2 жыл бұрын
LOL... good suggestion.
Sir please give the recipe.
@BitontoPizza
7 ай бұрын
This video might help. kzread.info/dash/bejne/d2GLusxul6SnpM4.html