Pizza napoletana in padella di Davide Civitiello


Hi, friends of ItaliaSquisita! I’m Davide Civitiello
and today we’re kneading from Milan. This time, we’ll make a nice
homemade pizza, but we’re cooking it in the pan. Let’s start
from the dough: water, salt, yeast, flour and two secret
ingredients: sugar and oil. Let’s get our hands dirty straight away: a liter of water 50 grams of fine salt, 15 grams of granulated sugar. Let’s start melting. A liter of water will absorb
around 1 kg and 5/600 grams of flour. Let’s start adding the first kg in the water and two grams of fresh yeast. The yeast always
goes together with flour, never with salt or cold water. Let’s start mixing it all. Let’s add 50 gr of oil.
We’re adding the remaining part of the flour, around 600 gr.
A classic flour of medium power, great for pizza, meaning a raising time
at home from 6 to 8 hours for leavening at a temperature of 18-22°C. As soon as we have a part
of dough that is solid, we can move on the work counter. Let’s start working with two hands
our dough on the counter. As I always say, grandma style, until we get a dough that is smooth and uniform and elastic, so we’re working it and
always lightly adding a part of flour on the bottom. We can gradually
notice that our dough is ready when the surface of the counter
is practically clean. Normally all baking doughs, pizza or any other type of dough should
be worked from 15 to 20 minutes by hand, to make the gluten net,
that is a net we find inside our dough, be nicely rigid and
allow us to make our pat grow, always in height. Why are we
using sugar inside our dough? First of all, the sugar we’re using
doesn’t affect the leavening as yeasts feed on glucose and maltose,
simply because, while cooking, it helps in the browning of our pizza.
Our dough is almost ready. As you can see,
how do you notice when the dough is almost ready? When it’s smooth,
uniform, well-hydrated, elastic as you can see,
it has a nice consistency and most of all, we can also cut it on top, and we notice
that inside are lots of air bubbles. Once our dough is smooth, silky,
soft and well-hydrated, it’s ready to stand. So, what are we doing? Let’s take our dough pat and cover it with a wet cloth. After about 40 minutes,
we’re practically ready to cut our dough. What is “stagliatura”?
Don’t be afraid of the name, it’s simply the way to cut a pizza dough.
We’re removing our wet cloth and cutting, creating a loaf of dough.
We’re dirtying our hands lightly with flour. What are the methods to obtain
an excellent cut, round and completely uniform? There are three techniques: the first
is just like the mozzarella one, so just like “mozzatura”. In this case,
we’re lightly dirtying our hands with flour and we’re going
to work it with two hands, creating a pat and cutting it. Second technique: we’re using
two hands, creating the usual loaf of dough and cutting it with two hands. For you, at home, who are not pizza chefs:
how do you do it? Here’s the method for all of you: we’re making the usual
loaf of dough, cutting doughs of the same weight. Initially, my suggestion is
to always use a scale to make pats of the same weight. We’re rounding it.
The important thing is the final result: pats of the same weight to obtain
equal pizzas. Using a liter of water, we’ll obtain from 8 to 11 pizzas of
about 150 grams. We’re covering them with a wet cloth or placing them in a covered
plastic container for a leavening of 8 to 12 hours.
Before spreading our pizza out, we need to make two important things:
first, turning on our home oven in a grill mode at the highest temperature,
second, turn on the flame under our pan. A very important step
for Neapolitan pizza baked in the pan: the spreading. Just as the Neapolitan pizza,
we’re spreading it from the center to the border. We’re lightly
dirtying the pat with flour. We’re crossing our fingers and then
our hands and proceeding from the center to the borders, making 1, 2, 3.
We’re lightly pressing the air in our pat towards the border, to make our
famous “cornicione”, as they say in Naples, raise more and more. We’re then
turning the pat the other way round and making the same movement: 1, 2, 3.
As you can notice, we already have our border built. We’re spreading
it out lightly, making the same movement, and we’re ready to
move it to the pan and season it in a very quick way. For the topping,
we’ll use peeled tomato, fiordilatte, parmesan, basil, extra
virgin olive oil. We’re ready to cook our pizza. After two minutes in a pan, on a medium
flame, and 1 minute and a half in the oven in grill mode, our pizza is ready
to be eaten. Here it is, ready and fragrant,
just as Neapolitan pizza, homemade. Have a nice Neapolitan style pizza in a pan, you
all friends of ItaliaSquisita! Ciao, everyone!

100 comments on “Pizza napoletana in padella di Davide Civitiello”

  1. Stefano De Marchi says:

    Veramente coinvolgente sono impaziente di provare

  2. alessandro benfatto says:

    Questo ragazzo è un grande…altro che alcuni pseudo maghi della pizza che si atteggiano a guru…bravo bravo…mille di questo video

  3. SEN Ferdi says:

    You are the best Davide 😍

  4. Giuseppe Inchingolo says:

    Che maestro…!

  5. Lazher Arfawi says:

    Bravo💖

  6. Arigato says:

    Couldn't see anything because of those subtitles..

  7. Fabio Mazzaferro says:

    Perdonami se lievito di birra fresco lo sostituisco quello liofilizzato Quanto ne devo mettere Grazie mille e complimenti

  8. crunch attak says:

    Hello, big thanks for the recipe. I did exactly as in the recipe with the same ingredients. But it's impossible to spread the pizza dough as easily as you do. She retracts every time. Can you tell me what I missed? Thank you in advance.

  9. Luiz Ramos Junior says:

    Greetings from Brasil!! Great video!
    For how long can I keep the dough without cooking it? What's the best storage condition?

  10. mygoldrake says:

    Le fatt fess

  11. T Series says:

    Infariniamo is for boys, Bagnamo con la farina is for men

  12. Mitico1978 Gianluca says:

    Fratello sei speciale… forza Napoli

  13. ANTIFA1760 says:

    Il segreto di Civitiello è che Lui con gli ingredienti …ci parla,li conosce,li rispetta e gli da una seconda vita… è uno spettacolo vederlo all'opera

  14. Andrea Il Mio says:

    La masturbazione della pizza “stile napoletano”.

  15. Halb Monk says:

    Oh my god. Thank you, thank you.

  16. sara dentale says:

    Questo video è magico.

  17. Victor Acosta says:

    Bravisimo capo

  18. Silver Brahma Paolino says:

    Bravissimo!

  19. Thofluid says:

    Grande professionista, W Napoli!

  20. P Ba says:

    semplicemente geniale

  21. CHRIS ANDRE says:

    Gary Medel.

  22. anonymous says:

    Cotta in Padella e ,,,,,FORNO.

  23. Matteo Antinori says:

    Se la volessi cuocere direttamente su una teglia… Usando esclusivamente il forno che temperatura e modalitá del forno devo usare? Grazie in anticipo

  24. Mice Mice says:

    Did he pull out a hot pan from oven with a naked hand? 😀

  25. Len D says:

    There was some key stuff blocked out by the subtitles. Killer video though. I'll try this one

  26. Mariaelena865 says:

    Come faccio se qui non trovo il lievito fresco ma solo quello secco?

  27. Mirko Dragoni says:

    "non avete paura…" ti adoro Civitiello!

  28. Danny Ganelin says:

    Learned so much from this video, Grazie!

  29. Stefano Oro says:

    Perché dovete prendere in giro la gente?

  30. Gabbo 03 says:

    E boh,viva il sushi

  31. Alain Sadun says:

    Che maestro

  32. shushumna says:

    Subtitle says dough balls of 150g but he actually says 250g

  33. virginia bordignon says:

    Bravooooo 👏👏👏. Grazie💪💪💪

  34. Vivian K. says:

    Hi, I'm in American and want to know if I have to use grill mode since my oven doesn't have that option?

  35. T1Ewizard says:

    Davvero la perfezione

  36. Garo Marukyan says:

    How does he take the hot pan from the oven with bare hands? It's magic!

  37. mynamesnessuno says:

    Grande Civitiello, ti adoro!!!

  38. tigerheaddude says:

    If this was made by a non-italian, he would have been torn to shreds…

  39. KP KP13 says:

    What a great video ,I am learning all about making neapolitan pizzas and your vids are great, just wish I could understand Italian ,but actions speak louder than words and I can see what you are doing crystal clear, many thanks Davide

  40. Giuseppe Miraglia says:

    Sta fitennu….

  41. presidentissimo1 says:

    Ciao Davide, non ho capito una cosa. Una volta che hai aggiunto tutti gli ingredienti e manipolata un po' nel recipiente, la devo lasciar riposare 6/8 ore nel recipiente stesso? E poi manipolarla sul tavolo per circa 20 minuti?

  42. Enrico Pulvirenti says:

    Non mi è chiara la storia dello zucchero🤔

  43. Marilia Tatone says:

    Io ho il forno al gas è la stessa cosa la cottura come quello al grill?

  44. Eppi says:

    la cosa più spettacolare è che si bagna le mani con la farina !!!!!!

  45. Pepe Gallego says:

    Ciao Davide, i panini possono essere congelati?
    Grazie mille e cordiali saluti da Buenos Aires, Argentina

  46. Andrew Graham says:

    Fuck this

  47. Tommaso Spriano says:

    In che pizzeria lavori Davide?

  48. S B says:

    Aspettare da 8-12 ore? Porca miseria muoio di fame. E troppo tempo di aspettare!

  49. Epic Burger says:

    LA VERA PIZZA È QULL DI NAPOLI NON QUELLA DI MILNAN

  50. Kristian Dandanell says:

    How can you comment on other people are not making pizza the “right way” when you cook it????? It is not only USA who has double standards about old world original recipes. Look in the mirror before you judge!!!!!

  51. Boris Mitendorfer says:

    This the best recipe of all, I have ever tried, and is perfect! Thank you!

  52. halph4s says:

    che metodo geniale!

  53. Laura Boggioni says:

    Molto bella vorrei provare ma siamo solo in due
    Mi potresti dare gli ingredienti per 2 sole pizze?
    E un'ultima info, il coperchio è necessario? Per quanto tempo eventualmente?
    Grazie mille!

  54. Sturgeon says:

    6:52 uuuuuuuuhhhh something is wrong here. He just pulled that hot pan out of the oven with his bare hands!!

  55. iniy onne says:

    i like this

  56. Zelo says:

    Ho visto molti video sulle pizze napoletane ma le tue sono davvero le migliori. Vorrei conoscere le differenze nei tempi di fermentazione con Caputo lunga lievitazione?

  57. José Miguel Cornejo simi says:

    Podrían agregar subtitulos en español!!

  58. Masoud Ghodrati says:

    great, thanks!
    one question, if you use active dry yeast, do you still need to leave the dough for 8-10 hours?

  59. MARCIO says:

    Obrigado. Voce explica muito bem.

  60. Julien Napoli says:

    È possibile mettere l'impasto nel congelatore se si desidera preparare solo 1 pizza? Possiamo estrarlo dal congelatore e lasciarlo a temperatura ambiente? Grazzie!

  61. Plague Doctor says:

    Questi esperimenti sinceramente sono proprio dubbi. La pizza si fa nel forno a legna tradizionalmente, e non in padella! Sarebbe come fare la grigliata nella pentola a pressione!! Andiamo suvvia, ok che la cucina vuole sempre scoprire nuovi orizzonti, però la pizza in padella non si può sentire (a parte che una passata in forno elettrico ventilato l'ha fatta altrimenti sotto bruciata e sopra cruda 😂)

  62. Benicio Regadas says:

    Genio!!

  63. Carm Cors says:

    Complimenti, la farò sicuramente.
    La lievitazione, dopo lo staglio, è a temperatura ambiente, vero?
    Grazie.

  64. Carlos Quagliaroli says:

    bravo maestro

  65. Chiaraa c says:

    Fatta ed è venuta benissimo!

  66. Raffaele Mollo says:

    Grande Maestro

  67. Raffaele Mollo says:

    Siete il migliore

  68. Raffaele Mollo says:

    Maestro ma per fare una buona pizza a metro che farina bisogna prendere

  69. Raffaele Mollo says:

    Maestro si potrebbe usare anche nel forno

  70. Sergio Roveri says:

    Il migliore Davide! Saluti dall'Argentina!!

  71. Marco Marco says:

    Lozano

  72. Versaro says:

    5:49 bella pe tensing

  73. mybebe2005 says:

    I need a pizza frying pan like that. Any suggestions?

  74. Elidsabel Martinez says:

    Cuanto tiempo se deja reposar la masa despues de dividirla? How long I let the dough to rest after it is divided? Love the video.

  75. francesca tuttoilmondo says:

    BRAVISSIMO, SI POSSONO USARE ALTRI TIPI DI FARINA MENO RAFFINATE E OTTENERE GLI STESSI RISULTATI?

  76. Dracula Vlad says:

    It can't be done without a pizza oven, as simple as that. But let's make some money off of some videos, huh?

  77. Iain Wallington says:

    Sugar and oil is not neopolitan

  78. Angela Zaccheroni says:

    Ué Civitié sì nù spettacolo mò aggi'a pruà

  79. Marco 67 says:

    Buonasera temperatura 🌡 forno? Grazie

  80. LVB Channel says:

    se non uso l olio cosa succede?

  81. Gilberto Freitas says:

    Bravo!

  82. Anthony Burgos says:

    No lo voy a intentar porque no me queda asi la masa ni cerca pero eeepico ver a alguien que sabe hacer lo suyo

  83. CuoreRosso1910 says:

    I am hungry!!!!!!!!!!!!!!!!!!!!!!!!!

  84. turuzzo says:

    Civitiello number 1

  85. Marco Polo Planner says:

    Non sono napoletano ma ci provo: "ma kista e' 'na nuvola" Complimenti. Per il padella e grill credo vengano bene se un po' piu' piccole di quelle normali 🙂

  86. Davide Scimone says:

    Buon giorno. Io mi chiedevo da me ci stanno -2 gradi fino al massimo 3 gradi. Quanto lievito devo mettere per una lievitazione di 6-8-10 ore. Grazie sei bravissimo

  87. arcticwanderer2000 says:

    That looks tasty. Would you mind telling me the make and size of the pan you are using?

  88. Angie Natoyn says:

    Yay! Now I can make this without a pizza stone

  89. TheRpm0107 says:

    UOWW….Bravissimo….riquissimo !!

  90. MrCrasher96 says:

    Si ma smettila di dire che ti bagni le mani di farina, la farina è asciuttaaaaaaaaa. Bel video comunque

  91. peppe_ rizzello says:

    Bravissimo

  92. francesco morlando says:

    Davide sei il PIÙ bravo pizzaiolo del mondo .grande onore a napoli..

  93. Tsc Tempest says:

    Nicely done! Worth watching over and over again.

  94. hai phan says:

    Just eating my pizzapizza while watching this

  95. I Hate Dill says:

    Dude ,subtitles blocking the video >.<

  96. yubin zhao says:

    Lo chef è in gamba. Però riscontro troppa pubblicità. Anche le mani "bagnate" nella farina. Una volta si diceva infarinate. Forse non ho capito bene

  97. walterpixx says:

    Il forno statico non va bene?

  98. John Rambo says:

    La manualità è eccezionale, ore e ore di lavoro. Io sono solo un profano ma adoro vedere i pizzaioli impastare sono gesti che secondo me se non vengono eseguiti bene la pasta ne risente.
    Bravo, bravi tutti!!

  99. Din says:

    Quindi una pizza al forno in poche parole

  100. EEDINFORMATICA says:

    Ma non è il metodo combo di gigio attanasio?

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