【PRO-LEVEL】 The LAST Neapolitan Pizza you will ever need!! (Step-by-step, FULL English explanation!) скачать в хорошем качестве

【PRO-LEVEL】 The LAST Neapolitan Pizza you will ever need!! (Step-by-step, FULL English explanation!)

Homemade pizza isn't something to be taken lightly. I’m making a classic Neapolitan pizza and I’ll show you how to do it too, at home, without an OONI (Special pizza oven), a pizza stone, or even a pizza peel. This is the best, fastest, easiest recipe for making AWESOME Neapolitan pizza at home, with the equipment you already have! Even though it's much easier and faster, this recipe yields results that are virtually IDENTITCAL to what you would find at a good pizzeria in Italy! Most music and sound effects were sourced from the YouTube Audio Library, and Wikimedia Commons. All photographs, and some sound effects sourced from unsplash and pixabay. Tarantella Napoletana - Italian Mandolin music by Antonio Calsolaro, used with permission from: “Christian L. Caballero (235binelli),”    • Tarantella Napoletana - Italian Mandolin m...   80% Hydration dough formulation (for more experienced bakers): 520g flour (Italian, "00" type)(You can substitute other kinds of flour -- such as North American bread flour -- but this will produce a worse result. Also, "00," refers to the GRIND, and not the actual quality of the flour itself. There are plenty of low quality, "00," flours on the market. Best to go with a known brand such as Caputo, or Reggia.) 420g water (preferably imported from Italy) 11g salt (preferably sea salt, from Italy) 11g yeast (Quick rise type) 30g sourdough starter Note: the higher hydration version yields more bubbles in the crust. 65% Hydration formulation (for less confident bakers): 500g flour 325g water (preferably imported from Italy) 10g salt 7g yeast 20g sourdough starter Oven temperature: 450 degrees F. (232 degrees C) Note: the 65% hydration version produces a crust that is more like ordinary bread. I started with this, but I recommend that you move to the 80% version as soon as possible, because it really does yield a better result. Also needed: DOP San Marzano Sarnese Nocerino tomatoes 5-6 grams of salt (Italian sea salt) for the tomato sauce Mozzerella di bufalo or Fior Di Latte Fresh basil Italian, Extra Virgin Olive Oil (preferably from the SOUTH of Italy) How to maintain sourdough, the EASY way:    • Maintain Sourdough Starter like a PRO!! (t...