Published 11/2022
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 639.08 MB | Duration: 0h 30m
Neapolitan Pizza at home. Preparing it with a standardized process.
What you'll learn
How to knead contemporary Neapolitan pizza dough by hand.
Come impastare a mano l'impasto per pizza napoletana contemporanea.
What are the deeds and the set of all stages of the process.
Quali sono le gesta e l'insieme di tutte le fasi del processo.
Manipulating a dough with high hydration.
A manipolare un impasto ad alta idratazione.
To learn important details of contemporary dough.
Ad apprendere dettagli importanti dell'impasto contemporaneo.
A standardized process that can be replicated all year round.
Un processo standardizzato e replicabile tutto l'anno.
Requirements
A precision scale for weighing brewer's yeast.
Un bilancino di precisione per pesare il lievito di birra.
An oven that reaches at least 400° C (whatever it is)
Un forno che raggiunga almeno i 400° C (qualsiasi esso sia)
A laser pyrometer or cooking thermometer.
Un pirometro laser o un termometro da cucina.
Description
Learn how to cook the homemade and kneaded by hand "Contemporary Neapolitan Pizza".Contemporary Neapolitan Pizza differs from the others for a much higher hydration, a lower cooking temperatura and meltable with a bit of "Crispy" and, at the same time, a stringy crumb.Learn how to cook an high hydration and not sticky dough.Download PDFs with process' formulas and percentages.Simples instructions that will lead you step by step.For any doubt I will always be available.In this video course, in addition to learn how to cook a dough with a standardized process, you will see also the Agerola mozzarella fior di latte and the peeled tomatoes preparation to realized a pizza Margherita.To make this pizza you need four ingredients: flour, water, salt and...
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