In real wood oven, when the wood burn, there's a little produce of umidity. To "simulate" the umidity in a classic electric oven you need create "fake" umidity. The steam make this happen. So your pizza doesn't become too much crunchy (because of the long time it take to cook), but soft and well cooked..
Scusami, non volevo offendere, solo che davanti ad un titolo pomposo come quello ( How to make pizza - Best method from Italy! ), mi aspettavo il miglior metodo, non un video sulla pizza casalinga . E ciofeca è il miglior aggettivo non offensivo che ho potuto trovare per dare un giudizio personale sulla tua ricetta, niente di volgare quindi. Guarda le altre videoricette, raccomandano tutti di sciogliere il lievito in acqua tiepida e senza sale,che rallenta la lievitazione, è vero,non dico altro
Si ne sono a conoscenza che si dovrebbe far sciogliere il lievito in acqua tiepida (anche con varianti tipo acqua frizzante, aggiungendo malto o miele al posto dello zucchero).
Quando feci il video c'era un motivo ben preciso per il lievito senza acqua (anche se non lo ricordo, o era per un problema di strati di ingredienti nel cesto della macchina del pane o semplicemente non ne ero ancora a conoscenza).
Che possa essere rivisto e aggiornato si potrebbe fare,ma non ho tempo. Ciao
MAST3RF0X - OK.... è un altro tipo di pizza, in fondo bisogna provare di tutto nella vita fino a trovare ciò che risponde ai propri gusti :- ) ciao ed auguri per il prossimo video
Mi è piaciuto finchè non ho visto la mozzarella impacchettata, dato che sono cresciuto ad aversa (miglior mozzarella al mondo si dice), quando mangio quella impacchettata non provo alcun sapore lol, però bravo per il resto :p
You should lose the bowl of water and put a slab of granite in the over and get it as hot as hell, then when you wack your pizza on it it cooks amazingly fast and gives it a better taste. Cook a few pizza's like that because it does take more time to heat the slab of granite up first :D
Thank you for uploading, I love to watch people make homemade pizza from scratch. I like different styles myself, thin crust, thick crust, wood oven, electric, pizza oven, soft mozzarella, firm mozzarella, with meat and vegetables, anchovies but I always like best the way you made it with a sprinkle of crushed dried hot chili peppers.
Two questions: Why do you wait to add the cheese? Does the dough cook well, some people (myself included sometimes) brush on olive oil before sauce?
I prefer to add cheese after a while because of the mozzarella leave an amount of water during the cooking. If I put all togheter in oven, you will notice a not-cooked-layer between dough and mozzarella.
Instead, if I cook for some time only the whole dough (even with olive oil brushed, why not, is a good idea) and then add Mozzarella, the Pizza is more tasty and digestible.
@MAST3RF0X that not-cooked-layer between the cheese and the dough is because your oven doesnt get hot enough, and because you undercook your pizza a little bit... you need a pizza stone, that'll eliminate the problem.
brushed olive oil on the crust, before anything else, creates a layer between the crust and the tomato sauce, that stops the sauce from making the crust go soggy... well known technique from the new york pizza bakers.
@AaronPr19 Hi! I don't use Pre-Made Dough. I prefer to try time to time. Mainly because often the Pre-Made Dough are mixed with ingredients that aren't so good (and useful??) for human life (acid and so on).Instead in a self-made pizza you only use your ingredients...sometimes the results aren't so great...but is only a matter of practice and try.
Hi NickGroves23. Usually the classic eletric oven aren't so good, so the temperature needs to be put to maximum. If you have a Professional Eletric Oven it's different. The best is to keep the temperature above 220°C. The real Wood-Oven have a temperature a lot more hot, but the wood keep also a good humidity, so the Pizza doesn't "burn". Personally I prefer to 250°C and keep an eye often to avoid "burn" (i don't know the right word...).
I studied how to make a pizza from the friend of Rome. And I am making the pizza at the house in Japan. I am very glad to see how to make your pizza. Thank you for announcing how to make the wonderful pizza of this Italy.
nice video but why do you add steam? pizza ovens don't use steam...
greetings from london! :-)
AbstractMan23 1 week ago
@AbstractMan23
In real wood oven, when the wood burn, there's a little produce of umidity. To "simulate" the umidity in a classic electric oven you need create "fake" umidity. The steam make this happen. So your pizza doesn't become too much crunchy (because of the long time it take to cook), but soft and well cooked..
Thank you for your comment.
Sorry for my English, I hope you understand.
Greetings from Italy
MAST3RF0X 1 week ago
@MAST3RF0X thanks/grazie :-)
AbstractMan23 1 week ago
看起來是披薩基底的做法, 但表層的餡料選擇希望可以更充實一些. :)
GreatWall1973 1 month ago
The best pizza tou will find is at bigsausagepizza . com
MrAzianINVazian 1 month ago
you need some meat
99gallion 2 months ago
This has been flagged as spam show
i tried this exact same recipe but it ends up looking like a cancerous tumour on a platter.
CowHoofOnAHotPlate 3 months ago
Una vera "ciofeca" ! It isn't a true Italian Pizza !
hornets599 3 months ago
@hornets599
Il video non ha la pretesa di mostrare una vera pizza Italiana, in quanto esistono diversi modi di farla e presentarla.
Si concentra di più sulla Pizza "Fai da te". Inoltre nei commenti si trovano anche utili consigli da poter aggiungere alle proprie prove casalinghe.
Da qui a dire che è una "ciofeca" mi sembra un pò esagerato. Il risultato è comunque buono (ed esiste modo e modo di dire le cose).
MAST3RF0X 3 months ago
Scusami, non volevo offendere, solo che davanti ad un titolo pomposo come quello ( How to make pizza - Best method from Italy! ), mi aspettavo il miglior metodo, non un video sulla pizza casalinga . E ciofeca è il miglior aggettivo non offensivo che ho potuto trovare per dare un giudizio personale sulla tua ricetta, niente di volgare quindi. Guarda le altre videoricette, raccomandano tutti di sciogliere il lievito in acqua tiepida e senza sale,che rallenta la lievitazione, è vero,non dico altro
hornets599 3 months ago
@hornets599
Si ne sono a conoscenza che si dovrebbe far sciogliere il lievito in acqua tiepida (anche con varianti tipo acqua frizzante, aggiungendo malto o miele al posto dello zucchero).
Quando feci il video c'era un motivo ben preciso per il lievito senza acqua (anche se non lo ricordo, o era per un problema di strati di ingredienti nel cesto della macchina del pane o semplicemente non ne ero ancora a conoscenza).
Che possa essere rivisto e aggiornato si potrebbe fare,ma non ho tempo. Ciao
MAST3RF0X 3 months ago
MAST3RF0X - OK.... è un altro tipo di pizza, in fondo bisogna provare di tutto nella vita fino a trovare ciò che risponde ai propri gusti :- ) ciao ed auguri per il prossimo video
hornets599 3 months ago
@hornets599
Infatti, non dimenticherò mai la pizza mangiata in Sicilia, totalmente differente da quella che si fa qui al Nord.
Due tipi assolutamente differenti, sia di spessore sia di contenuti, ma entrambe assolutamente gustose!
Grazie ciao
MAST3RF0X 3 months ago
not enough cheese.
ajmc1992 3 months ago
Thats one amazing looking pizza great job. Pizza the plate you can eat.
LordHannigan 4 months ago
wooowwww....amazintg....
Msahjeong 5 months ago
Mi è piaciuto finchè non ho visto la mozzarella impacchettata, dato che sono cresciuto ad aversa (miglior mozzarella al mondo si dice), quando mangio quella impacchettata non provo alcun sapore lol, però bravo per il resto :p
JoesPlaying 6 months ago
awesome video! im making it now
sim007DK 6 months ago
Looks fucking delecius!!!
TigerAttack2 6 months ago
You should lose the bowl of water and put a slab of granite in the over and get it as hot as hell, then when you wack your pizza on it it cooks amazingly fast and gives it a better taste. Cook a few pizza's like that because it does take more time to heat the slab of granite up first :D
kingdarko 9 months ago
That crust looks flaccid and doughy.
norxcontacts 10 months ago
damn im hungry
Cerdov 10 months ago
this looks so yummy!
vaehxo 1 year ago
This has been flagged as spam show
sweet vid, check out my funny pizza vid
LakersFan54 1 year ago
Sorry for the trouble but please can you tell me how many grams in the tomato sauce. I need it for a recipe. thank you
Ci scusiamo per il disturbo ma per favore potete dirmi quanti grammi di salsa di pomodoro. Ne ho bisogno per una ricetta.
grazie
attackmydragon 1 year ago
it looks delicious!! ^^ I'm going to make one too xD
elfaeproductions 1 year ago
perfect and masterfully done
TheBuco69 1 year ago
Thank you for uploading, I love to watch people make homemade pizza from scratch. I like different styles myself, thin crust, thick crust, wood oven, electric, pizza oven, soft mozzarella, firm mozzarella, with meat and vegetables, anchovies but I always like best the way you made it with a sprinkle of crushed dried hot chili peppers.
Two questions: Why do you wait to add the cheese? Does the dough cook well, some people (myself included sometimes) brush on olive oil before sauce?
westislandkev 1 year ago 3
Hi, thank you to tou for yuor comment.
I prefer to add cheese after a while because of the mozzarella leave an amount of water during the cooking. If I put all togheter in oven, you will notice a not-cooked-layer between dough and mozzarella.
Instead, if I cook for some time only the whole dough (even with olive oil brushed, why not, is a good idea) and then add Mozzarella, the Pizza is more tasty and digestible.
Sorry for my English.
MAST3RF0X 1 year ago
@MAST3RF0X that not-cooked-layer between the cheese and the dough is because your oven doesnt get hot enough, and because you undercook your pizza a little bit... you need a pizza stone, that'll eliminate the problem.
brushed olive oil on the crust, before anything else, creates a layer between the crust and the tomato sauce, that stops the sauce from making the crust go soggy... well known technique from the new york pizza bakers.
hcvang 1 year ago
wow, i like ur style. fresh & made with heart. unlike others that use pre ready dough & string cheese
happybunny13100 1 year ago 2
Yes, I prefer to make Pizza with almost fresh ingredients. I'll hope you enjoy it!
Best Regards!
MAST3RF0X 1 year ago
Comment removed
CRAZYLOLVIDS 1 year ago 3
The best is to have a real Wood Oven! By the way, this is the nearest Italian Pizza you can make with an standard eletric oven.
MAST3RF0X 1 year ago
whats your favorite pre-made dough
AaronPr19 1 year ago
@AaronPr19 Hi! I don't use Pre-Made Dough. I prefer to try time to time. Mainly because often the Pre-Made Dough are mixed with ingredients that aren't so good (and useful??) for human life (acid and so on).Instead in a self-made pizza you only use your ingredients...sometimes the results aren't so great...but is only a matter of practice and try.
Regards!
Daniel
MAST3RF0X 1 year ago
nice!!!!!! im hungry now!!!!!!
goldfangz 1 year ago
I'm alweays Hungry when I see a a good Pizza! :-D
MAST3RF0X 1 year ago
what temperature do u cook the pizza at?
NickGroves23 1 year ago
Hi NickGroves23. Usually the classic eletric oven aren't so good, so the temperature needs to be put to maximum. If you have a Professional Eletric Oven it's different. The best is to keep the temperature above 220°C. The real Wood-Oven have a temperature a lot more hot, but the wood keep also a good humidity, so the Pizza doesn't "burn". Personally I prefer to 250°C and keep an eye often to avoid "burn" (i don't know the right word...).
Sorry for my English, I'm from Italy.
MAST3RF0X 1 year ago
Wow that looks really good !
allojesuismaya 1 year ago
Meraviglioso!
I studied how to make a pizza from the friend of Rome. And I am making the pizza at the house in Japan. I am very glad to see how to make your pizza. Thank you for announcing how to make the wonderful pizza of this Italy.
★★★★★★★★★★彡
Daisuke
208236 2 years ago
Hi Daisuke. I have watch your video. I'll hope you enjoyed your stay in Italy! You are great!
Bye
MAST3RF0X 2 years ago