How to make Neapolitan Pizza Dough

This was beautiful! Your excitement in the first second is contagious

Thank you! This is how the authentic pizza is made. Beauty of craftsmanship. You might think this strange, but I was raised on pasta and pizza because my mother's native city is a friendship city of Emilia-Romagna. Thanks to my mother, I love Italian cuisine.

Literally just watched a video of this man roasting Joshua Weissman for ripping the mozzarella. 🤣🤣🤣

I thought no olive oil after cooking that’s what you said about Joshua’s pizza

This is like the perfect video for any level cooks. I also feel theres an avoid truth in dough making when it comes to hydration and is the effect of environmental humidity, cause let me tell you my friend that if I where to make a 70% hydration dough at my current 80-90% tropical humidity town that would turn into soup 😂

I dont eat any other pizza than Italian made. There is no comparison.

Love the intro! Yeeeeee!

Thank you for including the fine details as captions!

I was one of the guys working at the go kart track today. Can't believe there was a celebrity

Interesting that you did the second fermentation at 16-18 degrees when it is traditionally done at 23 degrees. Any reason for the lower temperature?

BEEP BEEP 🍕 ✨🙌🏽🥳

More chef Johnny

In this video: "I like ripping the mozzarella into pieces". Reviewing Joshua: "Noooo, usually you dont rip the mozarella, we cut it into nice pieces".

Lmao all these Joshua fanboys crying in the comments. As far as the mozzarella is concerned, you don't tear it if you are adding before baking, but if you are adding after then you can. It's about keeping the integrity of the cheese and not letting it form lumps, it won't spread all over the place haphazardly/non-uniformly if you tear and add after, but will do so if you do it before. Uniformly sliced cheese (mozzarella) is better for baking uniformly, it's basic physics. As for the oil he added it before AND after, not Just after. The key here is getting the aroma and flavor into the pizza during the baking. Adding it after is just a garnish you can do it if you want more olive oil flavor (esp if it is a good quality olive oil), but doing Only so will give you much less flavor and aroma. Also, it's a La Regina Neapolitana, you can basically add what you want later (meaning what is acceptable not something random like chicken), unlike a classic Margherita. I don't understand why people find so difficult to respect somebody's culture. If you claim something is "authentic" then mean it. If not, then nobody cares, do what you want just don't go so far as to call it authentic (or the original name). Italian food is beautiful as it is. Just enjoy and let it be yeah?

Whats a doughbell?

It looks great and I'll probably try to make it some time as well, just one point that got my baffled. He said during the video reacting to Joshua Weissman, that olive oil never goes on the pizza after it has been baked :s So not sure what to think of him doing it himself.

What are the differences between margherita and la regina?

Simple...! But I don 't have a large pizza oven.

Vincenzo, I've seen you SHRED people for adding oregano to pizza before... So... As long as an Italian does it, it's okay, but non-Italians aren't allowed? 🤔

Cooke the Mozz