Get professional results from your wood-fired oven every time with these 4 must-dos from Alive & Kickin’s Chef Luke. 0:00 Introduction 0:36 Start Oven 2-3 Hours Early 0:46 Use a Simple Hardwood 1:17 Place Pizza Close To Flame 1:41 Rotate Pizza During Baking 2:07 Lift Pizza To Dome FOLLOW AK CRUST -------------------------------------------------------------------------- LinkedIn: https://www.linkedin.com/company/ak-pizza-crust/ Facebook: https://www.facebook.com/akcrust Twitter: https://twitter.com/akcrust Pinterst: https://www.pinterest.co.kr/AKPizzaCrust/ FIND OUT MORE ------------------------------------------------------------------------------- Products: https://www.akcrust.com/products Our Story: https://www.akcrust.com/about-us Who We Serve: https://www.akcrust.com/who-we-serve Resources: https://www.akcrust.com/resources Blog: https://www.akcrust.com/blog Contact: https://www.akcrust.com/contact-us

Update: Pizzaiola Nella Grassano now has a new restaurant - Nella Pizza e Pasta - at 1125 E 55th St, Chicago, IL 60615 Nella of Pizzeria da Nella Cucina Napoletana (1443 West Fullerton Avenue, Chicago - http://pizzeriadanella.com/) prepares pizza Margherita for our Chicago Pizza Tour group. (http://www.chicagopizzatours.com/) Picture of ready-to-eat pizza: http://i.imgur.com/D1cDu1k.jpg

Go to http://www.jamieoliver.com/wood-fired-ovens for more information

**ISCRIVITI al CANALE di ITALIASQUISITA** ItaliaSquisita ha chiesto a Enzo Coccia di realizzare un video dedicato agli errori della pizza, i più comuni e forse per questo anche i più difficili da individuare e correggere. Sono errori legati alla lievitazione, la stesura e la cottura, ma non mancano altri accorgimenti e malizie per imparare a fare la pizza napoletana perfetta. I sei errori della pizza: 1° errore: panetto secco (cornicione frastagliato) 2° errore: panetto non lievitato (problemi di stesura e digeribilità) 3° errore: panetto freddo (pizza a morbillo) 4° errore: panetto collassato (no reticolo glutinico) 5° errore: panetto umido (farina bruciata) 6° errore: errori nella cottura (pizza biscottata e pizza bruciata) Sponsor: Molino Caputo Musica: [Your Call] Incompetech Guarda anche: La ricetta della pizza napoletana di Enzo Coccia: https://www.youtube.com/watch?v=vEZjs2TqB9o L'impasto della pizza Napoletana di Enzo Coccia: https://www.youtube.com/watch?v=8gX_ioZCdzo Vuoi la ricetta della pizza napoletana fatta nel forno di casa? Guarda la ricetta di Davide Civitiello: https://www.youtube.com/watch?v=Cq90lUQUCUo&list=PLWKLqE-7K4-bA-hG9dEG7nAzFSLuoCvjX Guarda anche la ricetta della pizza in teglia di Gabriele Bonci: https://www.youtube.com/watch?v=cKLBPiCZzKE Visita: http://italiasquisita.net/ Seguici su: https://www.facebook.com/pages/ItaliaSquisita/147031685608 https://twitter.com/italiasquisita Contattaci: info@italiasquisita.net

Chef Jason Hill visits with Executive Chef Greg Stillman, where he learns how to make an authentic Neapolitan Pizza recipe from Naples in Downtown Disney in a wood fired pizza oven. Stillman — a veteran of California restaurants including French Laundry in Yountville, and Catal and Naples in Downtown Disney — starts out by making his Neapolitan pizza dough recipe with Caputo flour. After showing how to punch and spin the dough, he tops the traditional Neapolitan Margherita pizza with Antonina tomatoes, fresh cubes of mozzarella and a few torn leaves of fresh basil. The wood fired pizza oven — which reaches up to 800 F — takes just a few minutes to cook. In your home oven, cook it on a pizza stone at 500 F for at least 10 minutes on the bottom rack closest to your heating element. Naples Downtown Disney Pizza Recipe: Pizza Dough (Large Batch): 10.83 pounds ice water, strained (2 cups = 1 pound) 18.27 pounds red Caputo flour 8.2 ounces salt 3.3 ounces instant yeast Pizza Dough (Make small Batch of four balls weighing 8 oz. each): 19.6 oz. flour (red caputo) .5 oz. Kosher salt (14.7 grams to be precise) .2 oz. yeast (instant, not dry active or fresh) (5.6 grams) 11.6 oz. very cold water Pizza Sauce: 1 can whole peeled Antonina tomatoes (or San Marzano tomatoes) Salt to taste For pizza: Fresh mozzarella Fresh basil Directions 1. Pizza Sauce: Puree the can of tomatoes with an immersion blender until smooth. Season to taste with salt until highly seasoned and sharp but not salty. 2. Pizza Dough: Combine the flour, salt and yeast. Place the chilled water into a mixing bowl with a dough hook, add the dry ingredients. Set to speed 1 for 10 minutes and allow to run on low speed. Check the consistency; it should be smooth like a baby. Remove the dough and immediately scale the dough into 8 oz. balls and place into a dough box (12 per box). Place the boxes in the refrigerator to slow proof for use the next day.Yield: 30 pounds (60 - 8oz. dough balls) 3. For pizza: Punch and stretch pizza as shown in the video until you form a small circle. Cover with a ladle or two of tomato sauce, followed by a scattering of fresh mozzarella cubes and fresh torn basil leaves. Bake in a wood-fired pizza oven for 2 minutes, turning every 30-45 seconds, or bake on a pizza stone in the bottom rack of your home oven at 500 F for at least 10 minutes. Cover with a squirt of olive oil and serve. Notes: If you would like to make 4 pizza doughs each weighing 8 oz. (2 pounds total weight) the recipe would scale down with the second set of dough ingredients seen above. However it is best to have an ounce/gram scale preferably digital (but not mandatory) when working with doughs. This is because it depends heavily on flour weight and not volume. Home cooks may prefer to use cups instead of weight, but this just won't do for consistency.This Neapolitan Pizza from chef Greg Stillman, who used to run Naples restaurant at Downtown Disney, is one of the best I've tried. This recipe makes quite a large batch, so feel free to scale it down if needed. SUBSCRIBE! http://tinyurl.com/kfrblj7 LIKE ME ON FACEBOOK http://www.Facebook.com/ChefTips FOLLOW ME ON TWITTER https://twitter.com/ChefTips FOLLOW ME ON INSTAGRAM http://instagram.com/ChefTips