MARGERITA Pizza Inspired By Franco Pepe & Netflix | Get Woodfired Results In Home Oven.
in this video I will show you how to maximise the rise and leoparding of your crust using a home oven, how to highlight good, simple toppings, how basil should be made into puree and much more, as i try to copy one of my idols, the god of pizza, Franco Pepe!!
Links after the recipe:
For the dough:
For the super sponge:
300g sourdough starter or easy starter (check out my master dough video part 2 for an easy hack! )- if you don’t want to use a starter, just substitute 150g filtered water and 150g all purpose flour.
590g filtered water
290g all purpose flour (I like king arthur’s)
1.4 g of instant dry yeast.
Combine all these ingredients in a large bowl and whisk until plenty of bubbles form then set aside. In another bowl combine:
660g all purpose flour
35g sugar
30g vital wheat gluten
22g diastatic malt.
Whisk this all together and blanket over the super sponge, then sprinkle 1.4g of instant dry yeast on top. Cover and leave out at room temp for 2 hours, then place in the fridge for 24 hours.
To finish the dough, weigh out 18g of olive oil, and 20 g salt and set aside. Mix the whole contents of the dough together and knead by hand or use a mixer for about 4 minutes and 6 minutes respectively, then add the salt and oil and knead for another 6 minutes aprox. You are looking for a good window pane. Then cover and rest the mass for 20 minutes, after which ball your dough up into five equal balls , and either line on a lightly floured tray or use some silicon dough containers mine are linked below.
Refrigerate the balls for 24 to 48 hours.
I will not provide exact measurement for the tomatoes and basil as they are merely blitzed up and ground. You should do as much as you want and will use in the near future. You don’t have to worry about the basil too much as it will keep for weeks. Again a link to my 8oz bottles follow. To top the pizza I used about 70g low moisture mozz, 30 ish g of grano padano , and a further 70g of fresh mozzarella over a sprinkling of EVOO.
My decision to go with EVOO despite what I always say is HONESTLY so I do not have to hear comments about using “shitty gasoline on an Italian pizza, but I stand by my stance that EVOO should not go anywhere near heat. In all reality, it did provide better aesthetics, but that’s expensive bloody aesthetics!
As far as procedure: get any doughballs you need for that night out about 2-3 hours before you plan to bake them, and heat the steam system up an hour before with theoven at max. Add 175-200g boiling water to the pan via a funnel right before you put the pizza in.
Let me know in comments if I have missed anything.
Links to all my gear!:
Bridgford old world pepperoni :
Meat tenderizer :
Pizza steel round :
Pizza steel square :
Dalstrong pizza cutter :
Dough containers :
Pizza peel :
Cutting board:
Wooden peel :
Mixing bowls :
Llyod’s Detroit pan
Authentic motor pan :
Scimitar :
Squeezy bottles :
Truffle powder :
Mason jars :
316 stainless steel chainmail :
Steel funnel :
Pizza books I own:
Perfect pan pizza, peter reinhart :
Pizza Czar, Antony Falco :
Pizza camp, Joe Beddia :
Pizza Quest, Peter Reinhart :
The Elements of Pizza, Ken Forkish :
Mastering pizza, Marc Vetri :
Flour water salt yeast , Ken Forkish :
The Pizza Bible , Tony Gemengani ,
0:00 intro
1:16 The mission
1:59 Making Naples style dough
5:20 How to correctly Make basil oil
7:57 How to get leopard spots on pizza in home oven
10:37 final thoughts
The ORIGINAL New Haven Pizza, Frank Pepe's Tomato Pie! #pizza #newhaven
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How to Make Frank Pepe White Clam Pizza at Home
This video contains the recipe and process to make your own White Clam Pizza at home! After a visit to Frank Pepe's Pizza in New Haven Connecticut while on a Taste of New Haven pizza tour, I was inspired to create my own version of the legendary and famous pizza by Pepe's. The recipe is designed to be flexible (use your own dough and ingredient quantities) and simple. The pizza itself is so simple, there really isn't a need for super complex and detailed recipe. My whole purpose with this video is to show you how it can be done and let your imagination run wild with the possibilities of putting your own spin on White Clam Pizza. Comment with questions!
Link to Camp Chef Pizza Oven:
Link to Pizza Bible Book:
Using these amazon affiliate links won't cost you anything, but it will provide a small commission to help support future NEPA Pizza Review videos and articles!
Visiting the famous Pepe’s Pizza in New Haven, CT! ???????? #DEVOURPOWER
Does New Haven Serve the Best Pizza in America? — Frank Pepe's Cult Following
Cult Following is back and in New Haven Connecticut at Frank Pepe's; a legendary shop that has been slinging pies since 1925. Why is everyone obsessed with their crispy, almost burnt crust?
Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.
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New Haven Apizza | Ooni Koda 16 | Tomato Pie | Homemade | Autolyse Dough Method | High Hydration %
Welcome to @cheftuan, and today we will be making #newhaven #apizza (ah-beetz). This is quickly becoming one of my favorite styles of pizza. Thin, crispy with nice charred edges. Dressed with a nice uncooked tomato sauce, seasoned with some salt and spiked with a little oregano.
One thing that makes New Haven pies different than a lot of pizzas in the US is that it is a high hydration percentage dough. That means it has a lot of water. Today, I will show you a method of making this high hydration dough that makes it easier to handle. No special tools will be needed. It just takes about 8-10 mins of total kneading time and 24 hours to proof in your fridge.
Autolyse just sounds intimidating, but I assure you, it is so easy and produces a high-quality dough, which results in a very tasty, crisp, and chewy dough. The advantages of the autolyse method are: creates a good quality dough. Makes handling high hydration percentage dough easier. Let's use higher hydration. Your crust will have a better texture.
Sauce Recipe:
* 28 oz can of San Marzano whole peeled tomatoes (or your favorite brand)
* 1-2 g of kosher salt (season to YOUR liking)
* 1 tsp crushed dried oregano
Steps:
1. Crush your tomatoes. Use the juice or just the tomatoes. It's all up to you.
2. Add salt
3. Crush and rub the dried oregano in the palm of your hands and add to the sauce
4. Stir to combine.
5. Taste and adjust seasoning if you need.
Dough Recipe: (makes approx three dough balls at 230 g each)
* 403 g bread flour (I use King Arthur because it's readily available for me).
* 278 ml water
* 9 g kosher salt
* 1 g instant dry yeast
Autolyse Method:
1. Add all the flour to a large mixing bowl.
2. Add 95% of the measured water to the flour. SAVE THE REST OF THE WATER
3. Mix the flour and water and form into a dough ball.
4. Knead until smooth.
5. Place dough ball into a bowl. Cover with plastic wrap and let rest for 1 hour to fully hydrate.
6. After one hour. DO NOT ADD FLOUR. Pour dough onto a clean work surface and gently press and flatten out the dough to about 12 inches across.
7. Sprinkle your kosher salt all around the dough. (If using large sea salt, crush, or grind the salt into smaller pieces, it'll help your salt dissolve into your dough.)
8. Fold the dough together so all the salt is inside the dough and knead for about 4-5 minutes or until you don't feel the salt in the dough.
9. Place back into the bowl, cover with plastic, and let rest for 20 minutes.
10. After 20 minutes, take the remaining water and combine it with the yeast.
11. Take you dough and spread it out. INSIDE the bowl and pour the yeast water mixture over the dough and knead. The dough will be very wet and seem to come apart, but keep kneading it AND DO NOT ADD FLOUR!!! Keep kneading for about 4-5 more minutes, picking it up and folding it onto itself. The dough will come together.
12. Roll into a tight ball. Place back into the bowl. Cover with plastic wrap and refridgerate for 24 hours.
13. Two hours BEFORE you want to cook your pizzas. Take your dough ball out and portion to 230g dough balls and let come to room temperature for AT LEAST two hours before making pizzas. This will allow the dough to relax and will be much easier to shape.
14. Shape and top your pizzas.
* Heat your Ooni to 720 F.
1. Launch your pizzas and then turn your flame down to as low as it will go. I achieve this by turning the knob in between HIGH and the OFF position.
2. Cook until your desired level of char.
3. Remove pizza and place on a wire rack for at least 5 seconds (my personal preference)
4. Plate, slice, and enjoy.
IF YOU DO NOT HAVE AN OONI:
1. Preheat your stone or steel in your oven until the surface temperature reaches at least 550-600F.
2. Launch your pizza. Let cook until the bottom is nice and crisp with some leopard spotting. This should take at least 6 minutes.
3. Turn on your broiler and brown the top until YOUR desired level of doneness
4. Plate, slice, and enjoy!
#apizza #tomatopie #ahbeetz #newhaven #newhavenstylepizza #pizza