@7thfloorpizza's reel โ€” transcript & breakdown

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This is my go to Neapolitan style dough Iโ€™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. ๐Ÿฅฒ

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

๐Ÿ”˜ 470g Warm water
๐Ÿ”˜ 14g Sea salt
๐Ÿ”˜ 1 tbsp EVOO
๐Ÿ”˜ 5g Instant dry yeast
๐Ÿ”˜ 700g Flour

๐ŸŒพ Flour: 
Molini Pizzuti Costa Dโ€™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 Iโ€™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. ๐Ÿฅฒ Part 2 the final part goes live in 24h. Stay tuned! ๐Ÿ”˜ 470g Warm water ๐Ÿ”˜ 14g Sea salt ๐Ÿ”˜ 1 tbsp EVOO ๐Ÿ”˜ 5g Instant dry yeast ๐Ÿ”˜ 700g Flour ๐ŸŒพ Flour: Molini Pizzuti Costa Dโ€™Amalfi from @pizzata.co.nz #easy #dough #recipe #pizza #7thfloorpizza

Hook

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

Account@7thfloorpizza
Posted (UTC)
Date (UTC)Feb 27, 2026
Duration50.6s
Last synced (UTC)

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