In this episode, we take a deep dive into pizza, discussing Neapolitan, New York, and Chicago style. Since great pizza is all about the dough, we tie together everything learned in our bread series, and discuss why we apply certain formulations to achieve specific results.
To get the most out of this episode, you will need a basic understanding of the baker's percentage.
Neapolitan pizza dough is low hydration and formulated specifically for use in a wood fire oven. To be a true neapolitan pizza, the dough can only contain 00 pizza flour, water, salt and yeast.
The 00 pizza flour is especially important when making a neapolitan pizza, since the "leapording" or char responsible for the distinct look and flavor of neapolitan pizzas, taste bitter and burnt if any flour besides 00 pizza flour is used.
In this video I demonstrate how to make a Neapolitan pizza from start to finish in a wood fire oven. Please see recipe section below for links to tomato sauce and Neapolitan Pizza formula.
In this video I describe my Neapolitan Pizza workflow, including how to set your mise en place, stretching and cooking multiple pizzas at once, and overall workflow. I also feature three of my favorite "non-traditional" Neapolitan Pizza toppings.
An authentic, low hydration, Neapolitan pizza dough recipe formulated specifically for wood fire ovens.
In this video I will be demonstrating how to make fresh pasta from scratch. Once this technique is mastered, there is literally no end to the infinite variations you create upon this simple theme.
