anwar hashi You can do the math to scale the recipe. To convert oz/lbs to metric, use google.

@@jgramsey thank you my freind jony you are the best

@@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

1000 gr water for 1600 gr blue caputo flour

whats a person pizza> ;)

fridge 24 hours

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

That's probably the dumbest thing someone has ever said about making pizza dough EVER!!!!!!!!!!!!

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.

san marzano - crush, whip, dice whatever you want but only the tomato and a little salt.

No

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.

@Ari Dawson Instablaster ;)

@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.

@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!

@Ari Dawson glad I could help :)

Sorrentino Pasquale bravo

is rested over night at room temperature minum 12 hours.

@@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.

In the walk-in overnight. This video is so explicit since it was used as qualification for proper Neapolitan pizza.

Out side at room temperature over night.

una notte fuori dal frigo.

10 kg

thank you! Grazie!

a real neapolitan pizza doesn't use any oil in the dought, unless you are aiming for a new york pizza dought...

Thanks for the information, would that pizza dough work well on the electric oven ??

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 ;)

a REAL neapolitan pizza doesn't use any oil in the dought