Neapolitan Pizza with Caputo 00 скачать в хорошем качестве

Neapolitan Pizza with Caputo 00

In my previous video, we made dough for 8 doughballs, using Caputo 00 flour and 61% hydration. This is a pie that shows the results of the 72 hour fermentation, 4 hours at room temperature and then 4 more hours after balling. Also, I have employed the use of an angle-iron to serve two purposes; one to block direct heat from crumbled embers too close to the pie, and also to keep the fire and coals neatly to one side, allowing more open space. this resulted in a slightly slower bake but overall a little more of an even bake.