How to Make Perfect Neapolitan Pizza at Home (65% Hydration) скачать в хорошем качестве

How to Make Perfect Neapolitan Pizza at Home (65% Hydration)

Master the art of Neapolitan pizza right in your kitchen! In this video, I’m breaking down my go-to 65% hydration dough with a 24-hour room temperature fermentation for that perfect, airy crust. I’ll show you how to mix the dough using Caputo Pizzeria flour, whip up a super simple tomato sauce, and bake three incredible pizzas in the Ooni Volt 12 indoor oven. Dough Ingredients (Makes 5 balls at 270g): • Flour: 800g Type "00" Flour (Caputo Pizzeria recommended) • Water: 520ml • Salt: 22g Sea Salt • Olive Oil: 8g (For that perfect crust shine and texture) • Active Dry Yeast: 0.2g Tomato sauce • 1 Can (796ml) Whole Peeled Tomatoes • 3 Cloves Garlic Confit • 1 tsp Salt • 3-4 Leaves Fresh Basil • Oven: Ooni Volt 12 Indoor Pizza Oven • Flour: Caputo Pizzeria (Blue Bag) • Digital Scale: Ooni Video Chapters: 0:00 - Intro 1:30 - Making the Dough 3:22 - Pizza Sauce 4:12 - Ooni Volt 12 4:26 - Margherita #1 5:40 - Margherita #2 6:58 - Soppressata Pizza 8:05 - Results 8:26 - Outro If you enjoyed this recipe, hit that SUBSCRIBE button for more pizza masterclasses! • Instagram:   / roofili_pizza   • Tiktok:   / roofili_pizza   Comment below if you have any questions! adobe stock audio license code: ASLC-4988171A-11467F44D7