[1 - 1] this video is brought to you by
[3 - 5] skillshare what's up guys salut this is alex i'm
[5 - 7] what's up guys salut this is alex i'm still stuck at home i'm still madly
[7 - 10] obsessed about neapolitan pizza and i'm
[10 - 12] still trying to improve my game now
[12 - 14] remember guys i'm not starting from zero
[14 - 16] on this let me show you so five years
[16 - 19] ago i made a neapolitan pizza series
[19 - 22] which got me in terms of expertise from
[22 - 24] there to there and that is very steep
[24 - 27] progress in a very short period of time
[27 - 29] now after a series basically being
[29 - 33] plateau very slowly and every step i
[33 - 35] make towards the absolute perfect
[35 - 38] neapolitan pizza is extremely costly in
[39 - 42] and effort so in the previous episode i
[42 - 45] hacked my oven in order to be able to
[45 - 48] use the self-cleaning cycle this setup
[49 - 51] produces amazing heat amazing customizing
[52 - 54] amazing heat amazing customizing everything it's the absolute best setup
[54 - 58] to bake neapolitan pizza at home now i'm
[58 - 60] afraid not all things can be hacked some
[60 - 63] things must be learned one of them is
[63 - 66] the technique with which you
[66 - 68] shape the pizza disc the shaping is
[73 - 73] i don't know what point i'm trying to
[74 - 76] make but there is definitely some slapping
[76 - 79] but there is definitely some slapping involved in this episode
[79 - 81] just a quick word about this did you
[81 - 83] know you can buy this from me i'll make
[83 - 85] sure to share a link down below okay
[85 - 88] please say hello to my little friend
[88 - 91] enzo kokia is a true neapolitan master
[91 - 94] pizza maker he's a legend enzo has been
[94 - 96] teaching the techniques and secrets of
[96 - 98] neapolitan pizzas to a whole new
[98 - 100] generation of chefs the book he wrote
[100 - 102] along with the university of naples is
[102 - 105] the very first scientific guide to
[105 - 107] neapolitan pizzas his restaurant la
[107 - 110] notizia is the very first pizzeria to be
[110 - 112] mentioned in the prestigious
[112 - 115] michelin guide he has mastered a
[115 - 118] technique i call this the pizza slapping
[118 - 126] technique let me show it to you
[127 - 127] mastering this shaping technique is
[127 - 130] absolutely fundamental for the success
[130 - 132] of a real neapolitan pizza turning the
[132 - 134] dough into a beautiful disc with a
[134 - 136] uniform thickness in the center but a
[136 - 139] delicate rim full of air on the edges
[139 - 147] this is nothing short of an art form
[150 - 150] uniform i want to learn that so bad and
[150 - 153] i want to take you along this
[153 - 158] learning [Music]
[158 - 160] [Music] with the slap and flap technique i want
[160 - 162] to improve the size i want to improve
[162 - 165] the shape also the consistency of my
[171 - 171] this is a batch of pizza dough that i
[171 - 173] prepared three days ago if you want to
[173 - 176] see how i did that then
[176 - 178] go to frenchguycooking.com
[178 - 180] pizza dough there's an automatic pizza
[180 - 183] dough proportions calculated seven
[183 - 188] pizzas to 80 70 percent in hydration
[188 - 189] these are proportions you need you see
[189 - 191] you want to mix that thoroughly and then
[191 - 193] basically let that rest in the fridge
[193 - 194] for three days would you need more
[194 - 196] details there's a link in the
[196 - 200] description to a video just about though
[200 - 202] all we need to do is to divide this into
[202 - 205] 8 double bold and place them in
[205 - 207] individual containers
[207 - 219] that's the bubbling action you want [Music]
[219 - 223] [Music] one two three four five six seven
[223 - 225] i reckon let's just go and break down
[225 - 227] that italian beautiful technique in the
[227 - 230] meantime you guys stay here about two
[230 - 233] hours four hours they just need to relax
[233 - 235] and be ready to be turned into pizza
[240 - 240] so i'm going to watch it again try to
[242 - 245] identify the main phases
[245 - 252] the main phases [Music]
[254 - 254] okay hold on a second step one let's
[254 - 257] just imagine that this is our disc you
[257 - 259] don't want to press it with the tip you
[259 - 260] want to press it with the first two
[260 - 262] knuckles using the joints as a
[262 - 265] suspension this is an arc overlapping my
[265 - 267] two index fingers that's going to give
[267 - 269] you the curve you need
[269 - 271] to get closer
[271 - 275] to the rim and then you flip it over
[275 - 278] one two three and then bam bam bam bam
[278 - 281] on the side let's continue to step
[288 - 291] [Music] slap and flap place slap and flap place
[291 - 294] slap and flap and place slap in flat and
[295 - 298] place stop place your hand on the disc flap it
[298 - 299] stop place your hand on the disc flap it back
[299 - 301] hold on a second it should be slowly
[301 - 305] rotating like this
[307 - 307] you would create an angle with that
[307 - 310] dough and you slap it back oh
[310 - 315] the dough has rotated a bit wrist
[317 - 320] wrist that way look at this
[320 - 321] like a pizza make you already you can't
[322 - 323] be ready but i feel like i'm ready okay
[324 - 326] so i'm gonna start practicing on the
[326 - 331] dummy dose okay
[334 - 337] two three three [Music]
[337 - 340] one two three stage two i need to focus
[340 - 343] right hand on the door slap and slap
[344 - 348] ouch i've gotta fold
[348 - 360] i've gotta fold [Music]
[360 - 361] this is going nowhere the attempt number
[362 - 364] two was a complete waste of though
[364 - 367] if i slap the dough on the back of my
[368 - 370] hand and that's what happened every time go
[370 - 373] and that's what happened every time go with it like this
[373 - 375] put this on the side for now
[375 - 378] now that's better with the joints open
[378 - 380] instead of just being locked you're
[380 - 383] creating like a whole movement that
[383 - 386] displace the air this is therapeutic
[398 - 398] right so i think i'm gonna stop for a
[398 - 400] moment and watch that video again i hope
[400 - 403] i can find something otherwise we are
[403 - 406] i just found another um video by the
[406 - 411] same guy on the same channel [Music]
[411 - 414] [Music] there's a very subtle movement the right
[414 - 417] hand it's slowly moving to the right
[417 - 420] pushing the air it's making sure that
[420 - 423] you still get that rim his hands are
[423 - 425] just weightless
[425 - 427] he's been practicing his whole life and
[428 - 430] humbly willing to master it in three
[430 - 432] days two days maybe
[432 - 437] let's get back to it
[445 - 445] it is a bit thinner in the center but
[445 - 447] clearly here i'm getting there i'm gonna
[447 - 449] try to be more gentle i'm gonna try to
[449 - 459] accept the dough a bit more
[461 - 461] i'm gonna be very honest with you guys
[461 - 462] i've been making quite a few pockets at
[462 - 465] first but now i'm stagnating the video
[465 - 468] you saw about enzo kokia was on italian
[468 - 469] it's a brilliant youtube channel that is
[470 - 472] run by a friend of mine alessandro so i
[472 - 474] called alessandro i told him can i reach
[474 - 477] out to enzo he said it's complicated can
[477 - 479] i at least send you a clip then you guys
[479 - 483] tell me how i could improve myself
[483 - 486] he said yes so with that in mind i'm
[486 - 488] about to record myself and then share
[488 - 490] that shameful clip with one of the best
[490 - 492] pizza maker on the planet you gotta do
[492 - 495] what you get it okay so there i go
[496 - 499] [Music] i'm alex i love making pizza and i'm
[499 - 501] i'm alex i love making pizza and i'm really looking for your advices please
[501 - 504] maestro help me get better at making
[512 - 512] you know what guys i think watching more
[512 - 514] and more videos of that technique is not
[515 - 519] gonna help me perfect it i probably need to to
[519 - 521] help me perfect it i probably need to to go and have a beer i'm gonna call you
[521 - 523] today as far now and i'll catch up with
[523 - 525] you tomorrow okay
[525 - 528] hopefully by now we we can get an answer
[530 - 535] enzo i'm keeping my fingers crossed
[537 - 537] okay and now a quick word from our
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[556 - 558] learning a new skill at the moment i'm
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[601 - 603] skitcher for sponsoring this video back
[616 - 616] good news and bad news which one you
[616 - 618] want me to go first
[618 - 620] bad news okay i can do that
[620 - 622] i've been thinking a lot
[622 - 625] about the technique and i can't see how
[625 - 628] i could improve my skills just by
[628 - 630] watching youtube videos the good news is
[632 - 635] [Music] i've got a response from mr
[635 - 638] i've got a response from mr enzo coccy he's like standing up making
[638 - 640] pizza okay i'm gonna show it to you hey
[641 - 645] alex ciao how are you he's good
[645 - 661] ciao how are you he's good [Music]
[664 - 664] i've got a thumb problem my thumb is
[664 - 666] sticking out too much and it might
[666 - 668] pierce the toe so i need to
[668 - 670] place it back closer to the other
[670 - 674] fingers ultra problematic problematicum
[677 - 680] [Music] i've got an elbow problem he says my
[680 - 682] i've got an elbow problem he says my elbow is too close to my body i need to
[682 - 683] have a more relaxed stance with a bit
[683 - 686] more room for the elbow to move freely
[693 - 693] this is the most complicated one it says
[693 - 696] i need to grab and turn
[696 - 699] at the same time i thought
[699 - 701] that's what i was doing look at me i'm
[708 - 708] this is all giving me a bit of fresh air
[710 - 712] picnic learning just empowers me with a
[712 - 714] bit more courage i would say let's just
[714 - 717] go back in the kitchen and get this
[717 - 719] technique right spoiler i have very few
[719 - 721] other options because i'm running out of
[721 - 724] those yesterday i used four does out of
[724 - 727] seven and i only have three left i'm
[727 - 737] gonna do my best [Music]
[737 - 738] [Music] i'm getting super excited because i feel
[738 - 740] like it's working so i'm just trying to
[748 - 748] oh no i had this
[748 - 750] it was working and now it's not working
[759 - 759] now i'm doing
[759 - 761] nothing the last remaining pieces of
[761 - 806] dough [Music] [Music] so
[822 - 822] it's round it's wide the right size that
[822 - 824] i was looking for success
[824 - 834] success success success [Music] [Music] yes
[839 - 841] rounder more even definitely more
[842 - 844] consistent in terms of thickness now i'm
[844 - 845] just seeing something but i could
[845 - 848] possibly do a better job on the crust
[848 - 850] right there but my main goal right here
[850 - 853] was to shape pizza better i think i did
[853 - 855] that boy am i pleased with this one
[855 - 858] let's take a slice
[858 - 860] i think i did my job well today i think
[860 - 862] i learned technique i've been waiting to
[862 - 864] learn for so long now obviously i'm
[864 - 867] pleased with what i did is enzo please
[867 - 869] with what i did
[869 - 871] so i'm definitely going to send him this
[871 - 874] pizza to see if he has anything to say
[874 - 875] about my technique i'm sure there is
[875 - 877] plenty more to improve but from this day
[877 - 880] on this is the technique i'm gonna use
[880 - 882] when it comes to shaping my pizza disc
[882 - 884] i'm gonna be able to brag every time i'm
[884 - 886] gonna make a pizza party slapping and
[886 - 888] flapping all around
[888 - 890] in the description you'll find links to
[890 - 893] all the videos i have seen and studied
[893 - 895] thank you so much enzo for for the great
[895 - 896] advices thank you alessandro from
[896 - 898] italian squishy for making this a
[898 - 900] reality and thank you guys for watching
[900 - 925] this episode bye bye [Music]