Hey everyone, I recently made a set of videos for my whole process of making Neapolitan dough. From the mixing to the bake. I even through in a section where I compare two types of San Marzano tomatoes! Before I get into this, I wanted to really reach out to you guys and see if we can all come together on this idea I have been thinking about. Since we're in a time were technology is so vast, I would assume most of you guys here have video cameras, right? Or at least a laptop with some means of video recording? A cell phone that can record? Something!? Anywho, I would like to start a project in which all of us Neapolitan Pizza Makers document our process of making dough - to the bake; just like I have done. I dont expect fancy editing or background music, just a simple set of videos of your process so we can all SEE what kind of experiments we are up too!
Neapolitan pizza is the oldest form of pizza and its full of simplicity. But, it seems as if its a marvel for us who live in the states and arent capable of waking up in Naples every morning and riding a bike to a local pizzeria! I would love for us to be able to add to the growth of this beautiful product by spreading media that is the best form we have available right now besides being there in person... Video!
What I would like to see people start posting is...
Videos of the mixing/kneading
process, either by hand or with a mixer.
Videos of the balling
process, including information on the fermentation.
Videos of the comparisons of ingredients
; type of salt, water, leaven, flour, tomato, cheese, misc topping, ect...
Videos of the baking
process, either in a home oven, modified grill, WFO, ect...
Videos of the additional information
included in your process, where you learned it from, ect...
Would you want to be part of this?
I will keep posting videos of my techniques for you guys to watch and critique and give me advice on something I should change about my method or experiment with.
It would be really incredible for you guys to join in on this and see how it works out. It would be like a building video encyclopedia for Neapolitan Pizza!
My recent bake was successful, but I have hit a halt on my baking part of the deal. Unfortunately without a good stone or ability to modify my oven, I have to deal with this home gas oven until I get my WFO going in March. The dough making is only getting better though, which is a thumbs up to me!
I have a set of 3 videos that have my process of making Neapolitan dough and baking pizzas.
Please watch in HD!
Neapolitan Dough (Mixing Technique) Part I
Neapolitan Dough (Balling Technique) Part II
Neapolitan Dough (Baking) Part III
The first video explains how I mix and knead dough, it includes the ingredients used and my process for getting dough to its "point of pasta"
The second video explains my technique of balling dough which I learned from watching videos of the guys at Da Michele ball dough. The second part of the video labeled "Prep" shows the differences between 2 types of San Marzano tomatoes made by Cento (One labeled DOP, the other was "Certified") incredibly the differences were huge!
The third video explains my process of pushing out (slapping technique), dressing, and baking the pie. As I stated in earlier posts, I do not have a stone anymore, so all my bakes are done by stretching out the pie onto a pizza pan, dressed, then baked all on the pan.
My oven was preheated to 550 for an hour, broiler on for 15-20 min, then cooked under the broiler the whole time, bake for the pie in the video was done in 2 min.
I am happy I was able to document these videos and I would love for you guys that are really involved in this forum to show off what you do with your dough and baking. I would greatly appreciate it!
Recipe for dough in video:
450g Caputo 00
279g Bottled Spring Water (62% at 55°F)
12.6g Salt (2.8%)
.10g yeast (0.23%)
Made 3, 240g dough balls.
Bulk Fermented for 24 hours, Balled for 10. 34 hour total fermentation.
The videos tell the rest!
Here's some pics of the pie! I was limited on my pics due to the amount of footage I took.
Dressed un-baked pie, baked pie, and crumb shots..