Chef Pasquale Sorrentino shows us how to make authentic Neapolitan pizza dough.
Пікірлер: 109
@stephaniecaspri92006 жыл бұрын
One of my favorite videos. Captures the crafting nicely.
@timi78443 жыл бұрын
Loved this video.A man devoted to his craft. Appealing kitchen dust free. I bet the crust is great.
@albertolopeznarvaez95134 жыл бұрын
Nice to see this man working. I also bake bread,so I use some bread baking techniques to my pizza dough making. I dilute salt and water, reserve a little water for the yeast, add yeast at the end (my boss insist I add oil and sugar to the pizza dough, which I wouldn’t do). Then I mix in slow for 8 minutes,stop the mixer cover the bowls and let the dough rest for 10-15 minutes for afterwards turn the mixer back on and mix for about 10 seconds ang my dough is always so smooth and elastic. Then I put it on the bench,scale,shape (like a boule) and store it in the fridge,allowing for a slow and long fermentation.
@null06275 жыл бұрын
This is so relaxing 💆🏻♀️💕
@Ahmadmohamad-gf7rt5 жыл бұрын
How to prepare the dough is great Thank you so much I am the viewer number 90.000 👍
@cesarosorio1057 Жыл бұрын
Gracias por compartir felicitaciones mejores pizzas llenas de sabor humedas CCrokantes y mucho color
@MrTjcomedy5 жыл бұрын
Thank you!
@donford25675 жыл бұрын
Good helpful video.
@stephaniecaspri92004 жыл бұрын
Pasquale you are the real thing - ti voglio bene !
@devendrajitsinghbumrah30842 жыл бұрын
Bravo.
@noureddinerahal55662 жыл бұрын
Hi, how long does the dough ball need to rest before use? Thanks for the video.
@lancewilliams30337 жыл бұрын
Many thanks! A great video for those really interested in making Pizza Napolitana. Interesting that you run the spiral mixer only on low speed. I'll try this - I've been doing 4 minutes on high speed after mixing in the ingredients on low.
@aridawson37752 жыл бұрын
I guess Im randomly asking but does anyone know a way to get back into an Instagram account..? I was stupid forgot my login password. I would appreciate any tips you can offer me.
@judsonlayton99422 жыл бұрын
@Ari Dawson Instablaster ;)
@aridawson37752 жыл бұрын
@Judson Layton I really appreciate your reply. I found the site on google and I'm trying it out now. Takes a while so I will get back to you later with my results.
@aridawson37752 жыл бұрын
@Judson Layton It worked and I finally got access to my account again. Im so happy:D Thank you so much you really help me out!
@judsonlayton99422 жыл бұрын
@Ari Dawson glad I could help :)
@saifjoo7 жыл бұрын
Nice
@pasqsorre707 жыл бұрын
Scusate se il video e' lento, lo scopo di questo video era per essere certificati AVPN. Associazione verace pizza napoletana. L'impasto viene lasciato fuori a temperatura ambiente per almeno 12 ore.
@luancunaj55726 жыл бұрын
Sorrentino Pasquale bravo
@user-ow2pp4pc9f7 жыл бұрын
nice
@lonniegenix58867 жыл бұрын
where was the wood fired oven purchased? I would like one for my new restaurant
@ya000075 жыл бұрын
Why is the flour in kg and the rest in ounces? What is everything in grams?
@hadip27574 жыл бұрын
Hi Chef, I am opening my pizza shop in UK , we don't have the flour that you use in your video , we have BRAVO PIZZA FLOUR, very popular in uk and all pizza shops use this flour and instructions are to use vegetable oil aswell and warm water , do you think this effects the quality of the dough? also is it better to use 00 flour or hard flour ? also do you recommend fridge rest over night or is it better to leave at room temperature? appreciate your reply, thank you regards
@shoutoutloveknowledge23944 жыл бұрын
I don't know if you still using or see my message.. But in happy to see your blog. Godbless
@shivkrishnatiwari76226 жыл бұрын
How to keep this dough for few days
@daydreamer86626 жыл бұрын
Why were some measurements in Metric and others in Standard?
@shivkrishnatiwari76226 жыл бұрын
How many days we can keep this Gough
@muhammadariffin88203 жыл бұрын
how many dough you can make with that Ingredient?
@YGmc-br6ht4 жыл бұрын
Thanks You and recette 5kg farine ??
@shanghaiwriter8 жыл бұрын
Does anyone know who the musicians are? Thank you.
@ramialahmar51396 жыл бұрын
Did he place the dough in the fridge after he made the balls or it can be stored in the kitchen for levening ?
@michaelgrimaud47783 жыл бұрын
fridge 24 hours
@binkarkuk35428 жыл бұрын
Wonderful and a very useful video :-)
@pasqsorre707 жыл бұрын
Thank you!
@andreagiambrone66427 жыл бұрын
IN QUESTO MODO SI LAVORO CON PRODOTTI MADE IN ITALY E CON CUORE MADE IN ITALIA AL 100% IN THIS WAY YOU WORK WITH PRODUCTS MADE IN ITALY WITH HEART AND MADE IN ITALY TO 100%
@pasqsorre707 жыл бұрын
thank you! Grazie!
@sudhirsahani35664 жыл бұрын
कितना कीमत हे क्या कम्पनी की है जानकारी सहित करे
@tupaiichinigo37716 жыл бұрын
i've try using this ratio..my dough become sticky..i didnt see chef pasquale add xtra flour..only some when he portioning.. any tips..anyone..plz
@nickcullari6915 жыл бұрын
Use a little less water depend on the mixture by the machine or if it is done by hand. You find the ratio of flour and water. If the pizza dough is sticky add a little more flower. If u get dough that is tough like elastic it is ok. Before you portion balls you can leave it to sit out in room temperature and the dough will become softer these are tips that i have used through out my career hope this is of some use for you
@rickie-nyc53394 жыл бұрын
Isn't 20 minutes to long to mix the dough?
@michelyounic7 жыл бұрын
Hi, What is the time for rest the dought in your video?
@pasqsorre707 жыл бұрын
is rested over night at room temperature minum 12 hours.
@irvinggoldberg53654 жыл бұрын
@@pasqsorre70 Great video! I was wondering if the 12 hr. room temp rest would cause the dough to over proof? I was hoping to see you make a pie and we could see the results.
@RubenMR696 жыл бұрын
Great Video Chef 🏆... Do you can post your pizza sauce too... ???
@stephaniecaspri92006 жыл бұрын
san marzano - crush, whip, dice whatever you want but only the tomato and a little salt.
@vipulasampath25595 жыл бұрын
thanks of lot ..I will be going to open my pizza hurts. .that's very use full recipe 4me....please can you tell with me...how many kg do add for ur dough. .. (I am from srilanka )
@pizzaiolonapolitain41885 жыл бұрын
1000 gr water for 1600 gr blue caputo flour
@muhammadnasirkassowal22454 жыл бұрын
Hi sir 3kg dough recipe .
@luisbermea5317 жыл бұрын
Did he rested the whole dough over night in the refrigerator or out side? Anyone?
@jgramsey7 жыл бұрын
In the walk-in overnight. This video is so explicit since it was used as qualification for proper Neapolitan pizza.
@pasqsorre707 жыл бұрын
Out side at room temperature over night.
@3dsmayaboy5 жыл бұрын
Hi...i love it! How many person pizza do u get with this scale?
@tamhewitt-baker56024 жыл бұрын
whats a person pizza> ;)
@shanghaiwriter8 жыл бұрын
Could you kindly inform me who are the musicians? Thank you.Love the video.
@flyingeagle34098 жыл бұрын
for how many pizzas is that?
@axelpaff33063 жыл бұрын
About 100 pizzas
@andreasmaier54348 жыл бұрын
How long do you let the single portions rest?
@pasqsorre707 жыл бұрын
around 4 hours, before you use it.
@anwarhashi76994 жыл бұрын
HI John Ramsey please can you help me to do pizza 1 killo flower how many grams and all things can you please help me with that all the gramms thank you
@jgramsey4 жыл бұрын
anwar hashi You can do the math to scale the recipe. To convert oz/lbs to metric, use google.
@anwarhashi76994 жыл бұрын
@@jgramsey thank you my freind jony you are the best
@waheboudoumi41453 жыл бұрын
@@anwarhashi7699 1 kg flour 600 gr water , 23 gr salt , 0.85 gr fresh yeast , of course if you use dry yeast use less , in this case maybe 0.5 gr. The balls he weighed them 255 gr each. This recipe is good for high temperature oven. For home oven you need to add sugar for color
@danoesq24 жыл бұрын
That's a one a biga dough ball.
@charlievan48778 жыл бұрын
why would you make your dough next to a hot oven? i thought the idea was to keep the dough cool?
@albertjonas64094 жыл бұрын
If you using the actually day the dough is great for the fast dough fermentation - nearby the hot area.
@afreitag513 жыл бұрын
you are going from kg to oz why ???????
@jarrgeez4 жыл бұрын
Recipe for 100 pizza dough balls for people who live alone in an apartment lol
@dcwatashi8 жыл бұрын
filming video tutorials is not as easy as the majority think. Some helpful pointers if this guy ever wants to do another one. We do not need to watch him fill five kilos of flour and we also don't have to watch him roll out 6 balls. This would have cut down on the length of the video. And unfortunately there's no mention of how warm that water was supposed to be for the yeast or the actual name of the yeast and where to purchase it. I'm having trouble finding fresh yeast in my neck of the woods
@binkarkuk35428 жыл бұрын
Only restaurant Pizza makers understand how good the information in this video, the mans intention is to help restaurants, and in no way he would agree to use his recipe to make pizzas at home, the water he is using, is a cold one for sure, because the yeast is fresh, and at restaurants, you don't want your dough to be fermented fast, slow fermentation over days will give much better flavor, and you would never know if you would ever have many costumers or not, at shops the amount of yeast is always very small compared with the flour, his oven is also is very hot, home ovens are not.
@dcwatashi8 жыл бұрын
+Bin Karkuk I know, sure wish I could buy a wood fire oven and put it in the backyard
@BEANZI3xTFMx7 жыл бұрын
You can find the yeast cakes next to the butter at your supermarket or restaurant supply.
@dcwatashi7 жыл бұрын
I looked and asked. Lately I have had success with both Active Dry and Instant after I found a really good video
@RubenMR696 жыл бұрын
dcwatashi 🏆 Perfect !!!!
@majroodplo7 жыл бұрын
wheres the oil ?
@nach0x7 жыл бұрын
a REAL neapolitan pizza doesn't use any oil in the dought
@medy2327 жыл бұрын
look nice I just didn't see him any oil??!!
@nach0x7 жыл бұрын
a real neapolitan pizza doesn't use any oil in the dought, unless you are aiming for a new york pizza dought...
@medy2327 жыл бұрын
Thanks for the information, would that pizza dough work well on the electric oven ??
@nach0x7 жыл бұрын
Yes and no. I thought the same thing when I didn't had a WFO, and I was wrong. There are three major types of heat transfer in play in an oven, right? Conduction (the pizza touching the floor), convection (hot air moving around the top of the pizza - the heat enters the pie via conduction and air is a very poor conductor of heat), and radiant (heat transferred via IR). IMO, 450C is not hot enough to properly cook Neapolitan pizza in a WFO. It's plenty hot for the floor - depending on the floor material, it may be too hot. It's just hot hot enough for the walls and ceiling; an electric oven may be different. As important as the heat itself is the balance of heat. In a WFO, the more you rely on the IR from the fire/coals, the harder it is going to be to bake a pie evenly. You need balanced IR from the fire and the walls. This is why the walls need to be well over 450C - closer to 500C+, and the ceiling hotter than that. An electric oven, where you have even IR coming from electric coils or lights may be different. To this extent, heat is heat. I believe you can engineer an electric oven to produce good Neapolitan pizzas. The heat balance can be created in other ways, but what doesn't change is the requirement of balance. Another obvious difference is that heat from an electric oven would be drier. I'm not convinced that is a good thing. I've seen Neapolitan pizzas from electric ovens that look like they came from a WFO, but they are relatively few and far between. It generally also takes a good bit of effort and tinkering to make it work and the results are often inconsistent. I can't speak to the oven you referenced specifically. Maybe someone else can. don't be discouraged, just give it a try, and if it doesn't work try another type of dough ;)
@BlueHen1238 жыл бұрын
I wonder how many dough balls this makes? What happens if he doesn;t have enough for that day?
@majroodplo7 жыл бұрын
Same question im asking
@nach0x7 жыл бұрын
lets see, he put 6 dough balls in 1 tray, he got 5 trays there, 5x6=30 probably that much... this type of dough in a cool room can last for 4 days so you can always be prepared with at least 3 or more of these pizza dough ready to use.. remember put the dough balls aways from the cool room 2 hours before use, this is important, specially for woodfire ovens
@fabioparpanesi54557 жыл бұрын
BlueHen123 almost 70 balls
@pasqsorre707 жыл бұрын
around 50 balls, if each one is 9 oz.
@jackpast6 жыл бұрын
With 10 kg of flour=22 lbs plus 6 L of H2O=13.2 lbs Total= 35.2 lbs=563 oz divided by 9 = 62 dough balls
@winds005947 жыл бұрын
Una notte, un paio d'ore
@pasqsorre707 жыл бұрын
una notte fuori dal frigo.
@charlievan48778 жыл бұрын
i had to switch it off ... felt like a bible reunion
@jaredj6316 жыл бұрын
Spiral mixers make terrible pizza dough. You need a hobart planetary mixer. I fixed one manufactured in the 30s recently. If that things still running the five years I'll be impressed.
@billgerardi27504 жыл бұрын
That's probably the dumbest thing someone has ever said about making pizza dough EVER!!!!!!!!!!!!
@jaredj6314 жыл бұрын
Bill Gerardi you are clueless, I fixed mixers in New York for 10+ years, despite the lower price, fewer and less costly repairs and higher capacity I only saw one pizza place with a spiral mixer, the mans hobart was not working it needed parts, I asked him why he didn’t just use his spiral mixer. He said he already determined it would not make good dough. He instead had his employees drive across town to another pizza place and used their mixer. A spiral mixer might be ok in Minnesota, but when quality matters so does the type of mixer used. That particular spiral in the video is known for being a POS.
@user-bs5rt4gy6z7 жыл бұрын
flour = .......... gram
@foodshootkitchen95415 жыл бұрын
10 kg
@medy2327 жыл бұрын
I JUST DIDNT SEE HIM USIN ANY OIL ON THIS?!!
@jokubelis7 жыл бұрын
napoletana no need
@pasqsorre704 жыл бұрын
medy232 yes no oil
@medy2324 жыл бұрын
Thanks for you replay
@medy2324 жыл бұрын
Can this pizza dough be cooked in electric oven???
@pasqsorre704 жыл бұрын
medy232 yes you can use electric oven but make ire the temp is minimum 500 degrees