Naples pizza crust recipe Videos

+Walt Kirspel Not really. I only adjust for climate and intended bake temps/ovens.

I think you're right, or as my wife said the yeast may be old and therefore weaker. I have a batch going now and it was doing poorly again until put it in the genkan which is somewhat warmer. I noticed you use granite tiles as a surface outdoors and that you found some granite countertop. How did you find working with the tiles and where did you find the countertop? My aunts in Italy rarely make pizza, but when they do, they use cake/wet yeast. Do you prefer dry?

It sounds to me like you may have mis-measured the salt. Salt kills yeast. Give it another try with standard IDY and don't add your salt until adding the second half of your flour. Also, you can allow the dough to sit at room temp in the winter and spring for a few hours before sending it to the fridge. That will help the yeast get started just a bit.

Thanks for the quick reply Fidel. I followed your instructions to the letter - 48 hours in the refrigerator; 3 hours to room temp; 8 hours after balling. (Excellent videos by the way) Maybe "lumpy mess" was a bit exaggerated. Sorry. More like dough without yeast. I was using Caputo 00, pizza yeast which I used the day before without problem, sea salt, and filtered water. The only thing I could think of was the amount of salt. As I said, a fellow expat did the recipe the day before with the same result. Any ideas?

+Dana Del Raye Hi Dana. The percentage of salt in traditional Neapolitan pizza is usually between 50 and 55 grams per liter of water. Although the above video is not Neapolitan, I keep roughly within the same margin for this recipe. Info on Vera(real) Pizza Napoletana can be found here: //www.pizzanapoletana.org/public/pdf/disciplinare%202008%20UK.pdfAs for your lumpy mess that didn't rise, may I ask how long you allowed the dough to rise and at what temperature? Also, how many rests between kneads did you allow?

+bernadettte flor You can also use a cast iron hot plate as a substitute. :)

+Ming Yuen You can add a ittle more water. Moisture loss is the main problem when baking for longer periods of time.

+Fidel Montoya thanks man!! will let it rise slowly in the fridge for 2 to 4 days. another problem I got is my oven only goes up to 220 degrees, so it needs to stay in for 12 mins for best results, any adjustment you would recommend? thanks!

+Ming Yuen With pizza dough, slow is the best way to go. The resulting flavor and structure of a slow rise over 2 to 4 days is immensely different compared to a faster rise over just a few hours. The goal is to delay the fermentation so as to allow the enzymes in the flour to act first, breaking out some of the sugar and giving an aromatic, and flavorful finish to your crust. Give it a try in a side-by-side test of warm water/fast rise versus a cold-water/slow rise. Let us know what you think!

Weight is more accurate than Volume. My measuring cup says 500 ml(Water) and my scale says 480 grams.

+Tatjana Nikolic I think not all measuring cups are accurate? But weight is more accurate

+Zamorazone Instant Dry Yeast (IDY) needs no help to get going. What you really want is to slow down the fermentation so it develops a little more flavor. Cold water helps to do just that. Also, using very, very little yeast allows you to ferment over 2 or 3 days which gives the yeast enough time to consume the sugars in the flour, thus making the pizza crust easily digestible, since the yeast is digesting those sugars for you. Hope that helps!

+Emiliano Martinez Sure. See the description below the video. :)