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The Last Neapolitan Pizza Recipe You Ever Need

The Bread Code via YouTube

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Overview

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This course guides learners through making Neapolitan pizza at home, from dough fermentation and shaping to tomato sauce, toppings, and baking. It compares baking on pizza steel, pizza stone, and in an Ooni Koda oven.

Syllabus

The official Neapolitan Pizza regulations: https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2010:034:0016:EN:PDF
Intro
Making Neapolitan Pizza Dough
Extracting fermentation probe
Dough has fermented enough
Very jiggly dough
Slowing down using the fridge
Dividing the neapolitan dough
Preshaping the neapolitan dough balls
Shaping the neapolitan dough balls
Making the neapolitan tomato sauce
Mozzarella vs. Buffallo Mozzarella
3 Different Baking Methods Intro
Shaping the neapolitan pizza pie
Placing the toppings
Neapolitan on pizza steel
Neapolitan on pizza stone
Neapolitan pizza in Ooni Koda pizza oven
Comparing the baking techniques
More delicious pizza and outro

Taught by

The Bread Code

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