How to make the best Classic Neapolitan Pizza dough by hand

Comments · 931

• FR

  @frankfurter7260 · 1 year ago

  This guy should win YTuber of the year award for just talking without any music.

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• DR

  @DreamWeaverQC · 1 year ago

  Adam is as real as it gets—no fluff, no nonsense, just pure knowledge. His teaching style is next level, making even the toughest concepts easy to grasp. Much love man! 🍕🔥

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• MA

  @markcalaway6297 · 1 year ago

  So nice to see someone doing simple, amazing, cooking with little to no budget. How it was intended to be. This is what YouTube is for.

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• ER

  @EricIlg · 2 months ago

  Adam is an absolute gem. Raising the pizza game 1000% mate. I thank you so much 🍕😘

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• UN

  @unicrongalactus · 1 year ago

  the added fart sound at <a href="https://www.youtube.com/watch?v=cM9elo7qtp8&amp;t=565">9:25</a> had me rolling

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• SH

  @SHFT101 · 1 year ago

  Casually flexing the La Marzocco 👌

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• DE

  @Deutschlandandme · 1 month ago

  First time found you here but you are so authentic, helpful, fun, relax, with all the pro tips in there. ❤ from pizza dough to coffee making both are my favorite! 🤩 we will try the recipe this weekend and see how it goes after 2-3times failed attempts 😆 if it pass we will make it every weekend. 😊

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• IO

  @ionut5316 · 3 months ago

  &gt; Make it at 8pm and it’s ready for lunch the next day<br>What if I need it for dinner? start at 2am?<br>I prefer to bulk ferment for slightly longer say 2-3 hours, ball it, room temp proof for 1 hour, and cold proof for 24h+. <br>This gives me the flexibility to start any time I have 3-4 hours, and I can cook any time I want, all I need is to take the dough out of the fridge 3 hours before cooking.

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• AN

  @andrewwhiston5194 · 1 year ago (edited)

  🤌🏻pinch one off! 😂 <a href="https://www.youtube.com/watch?v=cM9elo7qtp8&amp;t=1638">27:18</a>

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• HI

  @hihelloyoutoobe · 2 weeks ago

  For anyone out there in a warm-ish climate or during the summer time. I&apos;m here in the middle of September in Slovenia and it&apos;s 24 degrees (pretty much all day/night) in my apartment. This dough will not last until 18 hours since the start of fermentation. <br><br>I can&apos;t stress enough how important temperature is when it comes to speeding up fermentation. 24 degrees is pretty much ideal temperature for yeast and it will ferment FAST. I&apos;ve used the exact same flour, even replaced 10% of it for a W350+ manitoba flour, less fresh yeast (0.7g) and even added ice to my cold tap water (I did not however keep my flour in the fridge prior to making the dough). The dough was overfermented by hour 16. It would have been at it&apos;s peak at around 14 hours and it would have been even better to have used it before that. <br><br>So either put the dough in the fridge for a couple of hours in the morning to slow down the fermentation or use a different recipe with cold fermentation and stronger flour - something like Vito Iacopelli&apos;s, where he uses poolish.<br><br>I put a few of the dough balls in the freezer immediately after making them and we&apos;ll see how that pans out when I use them

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• DM

  @dmpunk90 · 5 months ago

  This guy is top drawer, he’s my go to for everything pizza related. Truly deserves any success he gets.

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• TH

  @TheMillerBullet · 9 months ago

  Double likes from me being an espresso aficionado as well as now getting in to pizza making with my Arc XL. &nbsp;Love all of your work! 🎉

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