🍕 Welcome to the Dad Got This kitchen, where we're turning up the heat and taking pizza to a whole new level! 🔥 In this epic culinary adventure, I decided to dive into the world of LEGIT Neapolitan pizza using nothing other than my trusty Ninja Woodfire Oven. Spoiler alert: it's the stuff pizza dreams are made of!

👨‍🍳 Armed with Vito Iacopelli's legendary pizza wisdom (seriously, the man's practically a Pizza God on YouTube), I embarked on a doughy journey to create MY BEST PIZZA EVER! 🚀 Prepare your taste buds for a flavor explosion that might just transport you straight to the streets of Naples.

🕵️‍♂️ Sleuthing through the secrets of Vito's recipe, I channeled my inner pizza detective to decipher the perfect combination of ingredients and techniques. From kneading the dough to that flawless woodfire finish – it's a pizza-making spectacle that even the Teenage Mutant Ninja Turtles would applaud.

🎉 Join me in this cheesy extravaganza as we uncover the mysteries of Neapolitan pizza and witness the magic of the Ninja Woodfire Oven in action. Spoiler alert #2: it involves a lot of dad jokes and a sprinkle of dad humor – because why should pizzas have all the fun?

👪 Calling all pizza enthusiasts, woodfire warriors, and anyone with a soft spot for a dad-approved sense of humor – hit that subscribe button, grab a slice (or two), and let's make pizza night a legendary affair together! 🚀🍕 Dad's got this, and pizza's got us!

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Seriously go Check out Vito's Channel!

   / @vitoiacopelli  

Poolish
300G Water
300G 00 Pizza Flour
5G Yeast
5G Honey

Mix and put in a container you can close, and set it out at room temp for 1 hour
Then Refrigerate for 24 hours.
Next get 700ML of water and add your poolish to the water and mix it well.
Now add in 40g of salt and 625g of 00 Pizza flour and mix and then add in another 625g of flour.
After it is all mixed put it on a hard flat surface.
Coat your hands in olive oil.
Knead the dough and roll it for about 5 to 10 minutes
Add more olive oil to your hands and coat the dough on the top.
Cover and let it rest out at room temp for 15 minutes.
Follow the “balloon” method from the video.
Close the dough into a ball
Add olive oil to a bowl and put the ball in there and cover it. Let it set at room temp for 35 minutes.
Olive oil your hands and cut dough into 3rds.
Make a ball and flow the video to portion the dough into dough balls.
Add semolina flour to a baking sheet and put the dough balls on there. Add a little olive oil to the tops and cover the tray with plastic wrap.
Set it out at room temp for 2 hours.

Pizza sauce
1 Can of San Marzano tomatoes
Pit them in a bowl and pulse with a stick blender
Add about a table spoon of olive oil
Rip up some fresh basil and add it to the sauce

Assemble and cook the pizza until the cheese is bubbly and the crust is crispy

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