Hello, I'm Fernando and these are the recipes that worked today, the day has come and if you listened right, today we
will fulfill one of the wishes that many of my million subscribers have asked me since we created the channel in January 2017. Pizza has probably
been the most requested recipe on the channel, and today I'm going to show you how to prepare the best
pizza dough for me, Neapolitan pizza dough, a super fluffy dough that grows in the oven and has alveoli
. We will be a real miracle, I will finish it in the simplest or
simplest way, you can put whatever you want the most, ham, pineapple, anchovies, artichokes, whatever you want
don't miss this recipe because you will love it and I'm not pretending anymore and let's
examine the ingredients or every great Neapolitan pizza made the dough and here
is the list of ingredients in grams in glasses as always and
pause the video so you can copy them to make a good pizza dough Neapolitan flour
quality is essential and here I show you the properties of the flour I will use if you look at
it, it has 13% protein so for every 100 grams of flour It has 13 grams of protein,
double flour 0 and in my case I use an Italian flour specifically from Naples,
later I will tell you about the flours you can use if you live in Spain 'because these are the ones
I know we will use dry baker's yeast I will use this type of yeast, but
without it too you can use. no problem all you need to use fresh yeast
is tripling the amount it's very important if you have a balance it's very important to consider all the ingredients
because despite the contents the cup and tablespoon measurements are not that exact,
if you look at what I've done Weigh each very important ingredient, flour 13 grams of protein strong flour containing
, here in Spain we can obtain this type of flour without any problem
. In supermarkets like Carrefour at Aldi Lidl or even at hypercor you just
have to look a bit and in the nutritional information on the container
you will see 13 grams of protein per 100 or 12 7 or 12 9 no problem once weighed
all the ingredients here have accessories you can use for kneading
or dough hook or shovel water normal drinking water at room temperature normal drinking water
we put in the container in which we will knead and then put the yeast in it. It is important to put the rest of the ingredients in this order until the baker is dry
and mix well with the help of sticks and mix well
until it is fully integrated until it is ready,
then and now we put it with the help of the hook. Mixer
for example mix well and finally kneading whether by machine or by hand
, we need to add salt. The ingredients are a dough that works very well
, you can knead by hand without any problems,
it will not stick to your hands and it will not be difficult at all, we will start kneading directly as it is already
. we mix all the ingredients completely directly we
will set the medium speed to 3 in our case and knead for about 10 minutes in case of kneading by hand, if
it is too heavy you will need to knead for about five more minutes you can
rest the dough for about ten minutes and then continue kneading by hand for a total of
15 minutes with the machine 10 minutes then you will see that the dough has become very elastic and manageable. What we
're going to do next is take the dough out of the bowl. The kneader and I will
prep the bowl with some oil, in my case,
we add extra virgin olive oil for block fermentation, some olive oil if you don't have the bitterness.
Olive oil can be used any other oil for food use, we can use any other oil for food use, spread in the form of blocks and rest with the help of a brush, for example, we have
at home, take a little bowl of corn soybean sunflower oil
, for example. well,
it doesn't stick to us at all during the fermentation and before we put it in the bowl, we beat it if you look at it
, it can be handled very easily with the help of the palms of the hands,
we give it a ball shape and we must make sure that you will see that the dough is completely closed from the bottom, you will see that the
dough is well kneaded, very smooth and very manageable,
we rub it with some oil if you want it and now we will let it rest very important,
about 4 to 6 hours until it triples its volume depending on the temperature in your house it
may be a little less, especially in my case it
took about 5 hours in summer as in winter . And look how much sourdough there is, and now what we
do is simply divide the dough into two parts, because when you divide the dough in half
, you will get two large pizzas, what we do is
give it away. some twists to the volleyball, again look how the bubbles are created, the dough is
excellent, one of the novelties of this year on the channel, I always
leave you the percentage of the baker in all the baking videos. If you look at the amount of flour you want right at the end of the video
you have the baker percentage, we just
go to fly we make a few folds on itself we make the ball with the help of the palms
and we have to make sure it is well closed at the bottom
and you will see how it looks and we will arrive at the exact same place as we did with the big bowl on the two small targets
, that is, we will put a small oil brush master p So that now the
dough is fermented, but the use of oil with the last ball we will stretch to make the pizza
is very important because in this way it will not stick to us and will not lose its shape
and we will be able to give it away. we will prepare the final shape of the pizza in a much easier way, we
simply put the dough directly in the bowl in my case I do it the other
way around, so it's easier for me to say I left the lid just up like this
We already put the dough in the bowl, either with a plastic bag with plastic wrap or with a
shower cap We will close it with anything you prefer like and in this simple way we practically
make the pizza dough just now It's very important to wait,
what remains in this type of dough is very important, the quality of the flour, good kneading and the rest
and after it is ready we will put the pizza dough in the refrigerator minimum 12 the hour should be 24 hours
ideal included I use it, you can leave it for up to 48 hours without any problems and see how they ferment inside the refrigerator
and these bubbles appear as a characteristic feature of
this type of pizza dough. Let me remind you of this type of pizza dough, what you learn in this recipe is the dough
.. .This is a professional pizza, get this or
what I'm doing to eat at any traditional Neapolitan pizza restaurant and just stretch the dough, we can help ourselves with a good amount of flour or
if you prefer the incoming semolina, which is the same pizza dough.
If you prefer wheat, the important thing is we will stretch it without using a roller and give you the
best I will teach you how to do it in a simple way, because the dough is very rested, the
dough is processed very easily and we go around and look at it on our own.
how we leave the characteristic dish, you can stretch it as much as you want we will make it thinner or less thin
but we always go by leaving a little thicker edge Notice, you just
need a little practice and you will
see that you do not need any kind of roller to stretch this wonderful pizza dough, Then I'll directly prepare the wooden shovel and
put our pizza in the oven. whenever you're going to make pizza, the
oven needs to be at maximum power, if you have a pizza stone, better, still
good, if you look, put a good amount of flour on the bottom of what I'm doing and I
make these moves to make sure the dough If you have the oven much more to pass a dough pizza into the oven
It won't be hard if the shovel sticks and after we make sure that
pizza dough doesn't stick to the shovel, that's it and we don't. It
's time to put the ingredients we want in our pizza dough so that we can easily put it in the oven,
and I will probably make the simplest ingredients for you at the beginning of the video
. everyone loves a good tomato sauce teas mozzarella cheese thyme
and margarita pizza basil and homemade tomato sauce spread well
then cut the mozzarella into a ball, pieces or grated mozzarella
whatever you prefer but if you're going to like me I recommend you do the same
i.e. thyme and basil Let's put tomato sauce and cheese next to it and put it after it comes out of the oven,
and now let's direct it to eat. oven and look what a great pizza oven
I have, let's have a real show, a miracle that reaches 500 degrees Celsius
and you will have your pizza ready in a minute, as I recommend if you are a pizza maniac let's go see you have the
link directly to this oven First comment of the video
and also on our website dotcom recipes that work, but if
you make this in 19 clicks to a home oven, you just know you have to. Leave the cheese until it is well browned and
melted on the top and well cooked on the bottom i.e. it is not completely white
and depending on the temperature of your oven it will take more or less time in my case
and now I simply put a drizzle of extra virgin olive oil flavored with fresh basil and truffle
and finally we will put the thyme and let's not deny it looks amazing ,
let's go for a totally professional homemade pizza with an amazingly fluffy dough alveoli around the edges we are a real show and I want to thank you for taking the time to
view the recipe while we let you enjoy the wonderful mick look our Neapolitan pizza dough has ,
if you have any questions , can you comment and I
will answer all your questions about preparing the
Recipe and if you like the video please like me and share it with your friends
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