First and foremost, let me say that the most important rule for pizza is to just eat what you like…, but Neapolitan Pizza is more regulated than Wall St and TSA combined and maybe that’s why Naples has some of the best pizza in the world no matter which pizzeria you go to. Seriously, I lived there for a month and didn’t have a bad pizza once. It’s impressive, but THAT is what rules are for. Not to condemn other pizzas as inferior, but to maintain a quality that you can count on. Bravissimo, Napoli! La tua pizza è buonissima.
Warning: This recipe really doesn’t work out too well if you are cooking in a home oven. You really need something like a @gozney Arc or an @oonihq pizza oven to get up to a high enough temperature… or a friend like @leannecitrone who has the setup of my DREAMS.
Thanks so much for having us over for an amazing pizza night.
For anyone who want’s to try their hand at an authentic Margherita… here you go! It’s in metric because… it’s Italian.
Ingredients:
– Water 1l
– Salt 40-60 g
– Yeast (based on temperature and humidity):
Fresh yeast – 0.1-3 grams
Mother Yeast – 5-20% of flour used
Dry yeast – 1/3 of fresh yeast used (1 gram of dry for 3 grams of fresh)
– Flour 1,600-1,800g
Mix the dough in the order of the video, water, yeast, flour, and then salt once the dough has formed.
Knead for a few minutes, but most of the gluten will develop during the first 2hr rest under a damp cloth.
Form little balls of 200 – 280 g, to obtain a pizza with a diameter between 22 and 35 cm. Rest those covered for 2 hours, then place them in the fridge for another 6-22 hours.
Remove the doughballs an hour before you’re going to cook them so that they can return to room temp.
Spread them in as little flour as possible, and top with
Peeled and crushed San Marzano Tomatoes 60 – 80g (1% salted)*
Buffalo or cow mozzarella/ fior di latte** 80 – 100g
Fresh basil some leaves
Grated hard cheese (optional) 5 – 7g
Extra virgin olive oil 6 – 7g (tolerance +20%)
*Peeled S.Marzano tomato from Agro Sarnese-Nocerino. D.O.P. The use of fresh or industrial peeled tomatoes “Roma type long tomatoes”, preferably Italian, is permitted
The procedure involves preparing the tomato sauce by salting it and not adding salt directly to the pizza disc. In detail, for 1kg of peeled tomato the quantity of salt to add is approximately 10-12g, in the case of S. Marzano tomato, which is already a tastier product, the quantity to add is approximately 7-10g per kg.
**Mozzarella Buffalo mozzarella from Campania D.O.P.
#margherita #pizza #italianfood #margheritapizza #neapolitanpizza
35 Comments
This dudes videos always make me happy . Thank you bro. I wish I can pay you to cook for me sometime
M is for Magnificent or Magnifico
telling me which movies i am allowed to watch while the dough is resting really upped my game, thanks man.
Recipe?
You should bake the dought with only tomato first
Then take out, add mozzarella (smaller Pieces) and back in for.just a couple of minutes
Cheese is wrong! Needs to be fresh mozzarella
Nice! But do slice the mozzarella thinner, the shape is right but the thickness it's too much, it dries better while cooking if thinner too. Also, crust has to be tall and pretty much full of air, so do push from the center to outward while shaping it.
shut up
I don’t think you can add hard cheese 😂 I also cook neapolitan pizza.
🎶Wastin' away again from Margherita rules🎶
I'm sorry
Great content my guy! Keep it up!
Your frnd looks like lana del rey
I am going to exho what a lot of comments are saying about how great your content is and how amazing your editing and presentation are. ✨ I hope, whatever happens, you always keep it 100% Trigg, please don't ever lose that. 🔒
Also, I appreciate SO much that you took the pronunciation hint from the viewer in the last video and applied it. I smiled with pride 😊 Thank you and we appreciate you 🫶🏾
Question:
What if I want to switch movies like Godfather trilogy and Vittorio De Sica instead of Fast Furious and John Wick?
Why am I always hungry when YouTube recommends these videos to me?
The only rule is one bite, everybody knows.
I am lactose intolerant can I use Parmesan instead of mozzarella?
I’m a rule breaker
rules are for people without imagination
wait, how did they make these before Keanu Reeves was born…
Margherita is so overrated.
Margs 😍😍
A fair attempt for an amateur.
Parmigiano is really an option but should not be used
wood fired oven?
how is oven gonna get a job now?
John wick 4 felt like a 4 hour long movie
ill go kms, ty
Bro got a margarita and a marghertia
After 30 seconds add garlic butter to the crust for a mindblowing difference
Looks like these are the avpn rules for a neopolitan margherita pizza. There is a 28 page document that in exacting detail lays all the rules out.
From the exact dimensions of the pizza oven (the door better by 44-50cm wide, if its 51cm are you even authentic bro?), to the proving draw used in the second proof (18-20 degrees at 60-70% humidity), it lays everything out in excruciating detail.
It does begrudgingly make some allowances for logistics, canned rather than fresh tomatoes are "permitted" but overall makes it quite hard for someone not living in napoli with access to fresh local ingredients to make a "fully authentic" neopolitan margherita pizza.
Wow the editing on these are so amazing! Love what you do it’s so easy to just binge
I rotated my pizza and now the cheese is stuck to my oven
Ah authentic Italian pizza my least favorite thing to consume. Bring me my hot and ready pizza box from little Caesars.
The length of the matrix film… man Americans will do anything to avoid the metric system
Royce du Pont without mustache.