@7thfloorpizza's reel — transcript & breakdown

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This is my go to Neapolitan style dough I’ve been testing for a while. I used my focaccia recipe with a few tweaks, and the result is surprisingly good. The taste and texture are almost identical to a long fermented dough. The only thing missing is those beautiful leopard spots. 🥲

Part 2 the final part goes live in 24h. Stay tuned!

🔘 470g Warm water
🔘 14g Sea salt
🔘 1 tbsp EVOO
🔘 5g Instant dry yeast
🔘 700g Flour

🌾 Flour: 
Molini Pizzuti Costa D’Amalfi from @pizzata.co.nz 

#easy #dough #recipe #pizza #7thfloorpizza
0:50

Audio

L'Italiano (Lasciatemi Cantare)

Toto Cutugno

Italian PopUpbeatMedium

Caption

This is my go to Neapolitan style dough I’ve been testing for a while. I used my focaccia recipe with a few tweaks, and the result is surprisingly good. The taste and texture are almost identical to a long fermented dough. The only thing missing is those beautiful leopard spots. 🥲 Part 2 the final part goes live in 24h. Stay tuned! 🔘 470g Warm water 🔘 14g Sea salt 🔘 1 tbsp EVOO 🔘 5g Instant dry yeast 🔘 700g Flour 🌾 Flour: Molini Pizzuti Costa D’Amalfi from @pizzata.co.nz #easy #dough #recipe #pizza #7thfloorpizza

Accroche

4-Hour Neapolitan Pizza Dough (Part 1)

0:00Hook

The video opens with an irresistible shot of a perfectly baked pizza, immediately grabbing attention and setting the aspirational tone.

0:03Setup

The initial steps for activating yeast are shown clearly, establishing the foundation of the recipe and inviting viewers to follow along.

0:07Content

The process of mixing flour and other ingredients is demonstrated with close-ups, making the steps easy to understand and replicate.

0:14Content

Adding salt and olive oil is highlighted, showing crucial steps that contribute to the dough's final flavor and texture.

0:20Content

The first rest and stretch-and-fold technique are introduced, guiding viewers through the initial stages of dough development.

0:29Content

Subsequent stretch-and-fold cycles are shown, emphasizing the iterative process that builds dough strength and elasticity.

0:40Reveal

The dough's doubling in size is visually confirmed, providing satisfying progress feedback and building anticipation.

0:44CTA

The video ends with reshaping the dough and a clear call to action for 'Part 2', encouraging viewers to follow and stay engaged.

Details

Compte@7thfloorpizza
Publié (UTC)
Date (UTC)févr. 27, 2026
Durée50.6s
Dernière synchronisation (UTC)

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