Making Neapolitan Margherita Pizza at Home (In the Gozney Roccbox) скачать в хорошем качестве

Making Neapolitan Margherita Pizza at Home (In the Gozney Roccbox)

Best toy I have ever bought. I love making bread and baking in general and this thing opened up a whole new world of Neapolitan pizza at home! The Pizza Oven: https://amzn.to/3bicizl Infrared Thermometer: https://amzn.to/3uairUD My Instagram:   / aaron.alterman   My TikTok:   / aaronalterman   Pizza Dough Recipe: Makes 4 Pizzas 602g Flour (Bread Flour or type “00”) 380g Water 18g Salt 2g Dry Active Yeast Room temperature proof for 2 hours (after kneaded and shaped into a ball) Cold proof for 18-20 hours (after divided and shaped into individual pizzas) If you’re using the PizzApp My personal settings that I like are 250g dough balls, 63% hydration, and 3% salt. Your room temp and cold temp leavening times are up to you but a long cold temp rise is ideal in my opinion. Pizza Sauce Recipe: 1 Can on San Marzano whole tomatoes. Just blend and add salt to taste (maybe 1.5-3 tsp).