I am thrilled to present to you the next level of pizza dough – the foundation of a classic Neapolitan pizza that has stolen the hearts and palates of food enthusiasts worldwide. Picture this: a light and airy crust, topped with a flavorful tomato sauce, gooey fresh mozzarella, and aromatic basil leaves. This iconic Italian dish is a true masterpiece in the world of culinary delights. In this exclusive video, we will delve into the art of creating the perfect Neapolitan pizza dough, drawing inspiration from the legendary pizza chef, Johnny di Francesco, a friend of Vincenzo’s Plate Youtube Channel. Join me on this culinary journey and get ready to savor every bite of this Italian classic. Buon appetito!
To get the full recipe go to https://brunoalbouze.com/neapolitan-pizza-dough/
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#food #pizza #italy #recipe #
28 Comments
First comment
What a lovely pizza dough recipe and method, thank you!! Absolutely fool proof
😮, you don't even need to be like the crazy cookers to be sexy 😂, awesome pizza!
I'm already betting Vincenzo will react to this video lol. The result was impressive, mate!
Can you translate the ingredients into Arabic?
Worth trying! Last week I made pizza with the sugar and it's hard like a rubber sandal 🤣🤣🤣
A dinner invitation would be greatly appreciated! Just kidding Chef Albouze, your dishes always look delicious!! Thank you for sharing.
Definitely gonna try this . Also thank you for including the ingredients
Yep, this is a standard neapolitan pizza dough. I've been making it for the last three years. The recipe has been online for years. However, most people don't make these pizzas when they hear the dough needs to rest a minimum of 24 hours. The reality is you only need to think ahead and forget the dough. It takes 7 minutes top to make the dough with a standmixer. I recently got a Ooni Koda 16 oven so my pizzas are now perfect.
Once again, the master delivers a masterpiece! 👏👍
I like the recipe because it looks not only delicious but seems to use little flour which means less to gunk up and slow down your GI tract. Also, I like the idea of adding a sparing amount of cheese after the baking. The gigantic amounts of rolls and bread and the fat (including too much meat and dairy) explains why the majority of Americans are so morbidly obese and Italians and the French are mostly thin people.
Great! My family will be so happy.
I'm curious, how do you bake the frozen ones? Do you put them frozen in the oven or let them defrost first?
"Stick around"
-looks at pizza dough"
hopefully not – random guy on the web.
Ratatouille pizza is definitely something I havent seen before
Your LOGO kicks ass❤. The pizza looked top shell 😍
Изумительно!
referencing Vincenzo most certainly is NOT a bonus! be careful what you wish for!
You are the Master ❤
Putting those Neapolitan Grandma's to shame there Bruno.. Just kidding
Brilliant, as usual. Another outstanding lesson from the master. Merci!
❤
Once done, gently deflate the dough
3:49 😭😂
what about instant yeast? Normally the packets are 7g. Would I just use 2g of instant yeast?
It's always pleasure to watch your videos, chef ❤❤❤
give me , Mr. Bruno. to eating
I shall try it, it seems delicious😍😍
Excellent chef!!! I have also discovered Joey di Francesco at Vincenzos Plate! I make the same pizza dough, and it is great🎉