Скачать или смотреть make Neapolitan pizza WITHOUT AN OVEN | stovetop pan pizza recipe

Neapolitan-style pizza made with no oven at all! This is all about simple and easy stove top pan pizza so you don’t have to heat up a whole oven to the max to cook one pizza for 5 minutes. Come watch the video for a detailed step-by-step recipe!

Recipe (makes 2 pizzas ~200g of dough & ~10 inch diameter each):
For the poolish (make this 16-24 hours before you begin the dough)
-150g room temp water
3g dry instant yeast
3g honey or sugar
150g 00 flour or all-purpose flour

For the pizza dough (add to the poolish):
3g of yeast
6g of salt
80g 00 flour or all-purpose flour

Knead for 5-10 minutes until relatively combined and smooth. Cover for 15-30 minutes. Split into single pizza portions (roughly 200g each) and roll into balls, making sure you tuck in the bottom while rolling to create a smooth & and tight surface. Leave covered in a warm area to double in size (1-2hours depending on ambient temp). Coat in flour (semolina preferred), press out air to the edges and stretch the pizza to size and place on pan. Add toppings, cover, and cook at medium-high heat until dough has risen and bottom is browned. Optionally torch the top of the pizza to get that authentic Neapolitan char and flavour!

Example calculation to change the serving size:
For 4 pizzas (~800g dough total):
Same amount of poolish: 150g water, 3g yeast, 3g honey, 150g flour
Remainder of the dough:
165g water
12g salt (1.5% of 800g)
3g yeast
335g flour
(315g water total is ~65% hydration of the 485g flour total)

If you make more than 8 pizzas, increase poolish to 300g water, 5g yeast, 5g honey, 300g flour. Then add 24g salt, 5g yeast, 325g water and 675g flour.

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Music: « Energy » from Bensound.com

0:00 Intro
0:43 Dough Ingredients
0:59 Making a Poolish
1:48 Making the dough
3:22 Proofing the dough balls
3:39 Making the pizza sauce
4:09 Pizza toppings
4:26 Shaping the pizza + cooking it
9:26 The final pizzas!