I tested Neapolitan pizza dough recipes from FAMOUS PIZZA CHEFS and THIS ONE was the BEST! Steve Gow Cooks With Science 2024-10-11 | I tested 3 top Neapolitan pizza dough recipes to find out which one is best!Recipes****Franco Pepe****Franco Pepe Dough: finedininglovers.com/article/make-chefs-table-pizza-like-franco-pepe#:~:text=While%20it's%20still%20liquid%2C%20he,prove%20for%2010%2D12%20hours.&text=Taking%20the%20dough%20and%20cutting,for%20another%202%2D4%20hours. ○ 1 Liter of Water ○ 800 grams 00 Flour ○ 800 grams 0 Flour ○ 44 g salt ○ 5 g yeast ○ Directions § Add a little flour and all the water and salt to bowl § While it's still liquid, add the sourdough starter (one handful is what he showed in the video but it could have been more) § Add more flour § Add yeast § Add more flour until all flour is used and work it for around 20 minutes § Bulk ferment for 10-12 hours (covered) § Next day: □ Fold 4 corners of dough to center and form into large ball □ Cut dough into 250 gram "pats" and form into ballsRest balls for 2-4 hours ****Nancy Silverton****Nancy Silverton dough: seriouseats.com/nancy-silvertons-pizza-dough-recipePlus see the video interview where she talks about longer fermentation times here: youtube.com/watch?v=jRRxG-jOqV8Mozza Cookbook: amzn.to/3zWYZny ○ Adapted Recipe § 22 Oz (624 grams) warm water (100 degrees) § 1 tsp active dry yeast (3 grams) [I used instant yeast] § 26 Oz (737 grams) unbleached bread flour [I used 00] □ 369 grams for the sponge § 1/2 Oz (14 grams) dark or medium rye flour § 1 1/2 Tsp (4 grams) Wheat Germ § 1 Tbsp (14 grams) Kosher salt ○ Sponge § 15 oz (425 grams) warm water (100 degrees) § 1 tsp active dry yeast (3 grams) [I used instant yeast] § 13 Oz (369 grams) unbleached bread flour [I used 00] § 1/2 Oz (14 grams) dark or medium rye flour § 1 1/2 Tsp (4 grams) Wheat Germ ○ Add to the sponge § 7 oz warm water (100 degrees) § 13 Oz (369 grams) unbleached bread flour [I used 00] [Ended up using 589 grams] - maybe the bread flour she calls for in recipe absorbs more water. □ Add water and dough □ Mix for 2 mins on low □ Add salt (14 grams) □ Mix on medium for 6-8 mins until dough pulls away from sides of bowl □ [I had to add several handfulls of flour and it still didn't pull away from the sides so I just poured it in the bowl to see what would happen] □ Ended up using a lot more flour to get it to separate from sides (220 grams extra) □ Plastic wrap and leave out one hour, then fridge overnightMake 250 gram balls and proof 3 hours****Modernist Cuisine****Modernist Pizza Neapolitan Pizza Dough (From Modernist Pizza Book): amzn.to/481AORe- 380 g water (70 f)- 0.24 g Instant dry yeast- 610 g Caputo Pizzeria 00 flour- 0.06 g meat tenderizer- 12.15 g Salt- Method: - Mix water, yeast, flour and meat tenderizer in mixing bowl - Mix on low to shaggy mass - Add salt, mix on medium until dough stretches but does not break and you can see light through it (I found it helpful to transfer it out of the bowl and knead it to finish it) - Place in covered tub for 24 hours to bulk fermentDivide into 250 g balls, proof 3 more hours
Is Chicken Broth a RIPOFF? Steve Gow Cooks With Science 2025-09-26 | In this video I scientifically analyze the contents of chicken broth and compare it to a concentrate that you should use instead.
The CRISPIEST Fried chicken ever! #friedchicken #chicken #food #recipe #cooking Steve Gow Cooks With Science 2025-04-16 | What's the best way to get the crispiest fried chicken ever? Let's find out!
This SECRET INGREDIENT makes the CRISPIEST fried chicken ever! Steve Gow Cooks With Science 2025-04-12 | What's the best method to get the crispiest fried chicken? Let's find out!Recipe Brine- 1 cup buttermilk- 2 tsp kosher saltDredge- 1 cup potato starch- 1 tbsp onion powder- 1 tbsp garlic powder- 2 tsp kosher salt- 2 tsp baking powder- 1 tsp chilli powderInstructions- brine chicken overnight- coat chicken in crushed cornflakes then coat in in dredge- fry at 300 degrees f for 13 minutes until 165 internal- rest 20 mins- fry at 375 for 3-5 minutes or until golden brown and crispy
My 99 Year Old Italian Nona Revealed Her SECRET to Perfect SPAGHETTI and MEATBALLS! Steve Gow Cooks With Science 2024-11-15 | I travelled to Fort Erie Ontario to learn how to cook authentic spaghetti and meatballs with my Italian-Canadian Nona.Nona Rosa's Spaghetti and Meatballs Recipe (Spaghetti con Polpette)IngredientsMeatballs- 1.5 lb lean ground beef or veal- 1 lb ground medium ground pork- 1 clove garlic- 4 eggs- 1/4 cup bread crumbs- 1 cup romano cheese- 1 tbsp parsley- 1/4 cup water- 2 tsp salt (then add more to taste)- 1 tsp pepperInstructions- hand mix meat in large bowl with chopped parsley, garlic, bread crumbs, cheese, eggs, salt and pepper- Fry and taste small amount of the batter and add more salt to taste- pour water into bowl and wet hands as you roll each meatball- sear meatballs in pan with vegetable oil (not olive oil) until exterior is browned but interior is not yet fully cooked- place meatballs in the pasta sauce and simmer for 45 minutesSauce ingredients- olive oil- 2 cloves garlic- 3 bottles italian tomato sauce (plus half of each bottle with water)- bay leaf- fresh basil- pinch of oregano- 2 tsp salt (plus add to taste)Sauce instructions - saute garlic in the olive oil in the pot- place remainder of ingredients in pot (along with meatballs) and simmer for 45 minutes
