Airy Crust – Pizza Contemporanea скачать в хорошем качестве

Airy Crust – Pizza Contemporanea

In this video, I'll show you how to make a Pizza Napoletana Contemporanea, which is a Neapolitan pizza with a very thick crust. First, we'll make a poolish as a pre-dough, then we'll use it to make the main dough. Finally, we'll bake a Pizza Napoletana Contemporanea. Link for the Tomato Sauce:    • Original Neapolitan Tamato Sauce for ...   Link for Stretching:    • How to Stretch the Pizza by Hand and ...   Link for Baking in a normal Kitchen Oven:    • The perfect Pizza out of the normal K...   Link to the NO KNEAD Dough:    • Pizza Dough NO KNEAD - really simple   Link to the Real Pizza Napoletana:    • Real Neapolitan Pizza – very easy - P...   Ingredients for 3 Pizzas Poolish: 250g Wheat Flour Type 0 or 00 (strong flour with at least 13% protein, minimum W320) 250g Water 0.02g dry Yeast (0.06g fresh Yeast) Main Dough: Poolish 250g Wheat Flour Type 0 or 00 (at least 12% protein, W280) 125g Water (very cold) - 75% Hydration 0.75g dry Yeast or 2.2g fresh Yeast 15g fine Sea Salt Additionally, if baked in a household oven: 5g Honey 5g Olive Oil Steps: Put all the ingredients for the poolish in a bowl and mix with a whisk. Then seal the bowl airtight and let it stand at room temperature (RT) for about 24 hours. For the main dough, mix the poolish and water. Then add the flour and yeast and mix. After about 5 minutes, add the salt. Then increase the kneading speed. Total kneading time is about 20 minutes. Perform the windowpane test. Place the dough on the work surface, form a ball, and place it in a box or bowl. Cover it airtight and let it rest at room temperature for 1-2 hours. Then put the container with the dough in the refrigerator for about 10 hours. Prepare the mozzarella if it is in brine. Remove the brine, cut the cheese into slices, place in a sieve, cover, and let drain in the refrigerator. After 12-14 hours, form 3 balls of about 290g each. Place the balls in a dough ball box and let them rise covered in the refrigerator for another 8 hours. About 4-5 hours before baking (depending on room temperature, the warmer it is, the shorter the time), take the balls out of the refrigerator and let them rise further at room temperature. Preheat the oven to 400 degrees C. Prepare the tomato sauce: Put San Marzano tomatoes in a bowl and crush by hand. Add 4-5g of salt per can of tomatoes. Stir and it's ready. You can also add 5g of olive oil and a few chopped basil leaves. Shape the pizza by hand. Everything is a matter of taste. Everyone can top the pizza as they like and use the tomatoes they prefer. My name is Juergen Einfalt. I live in the wonderful Allgaeu and I'm a passionated Hobby-Pizza-Baker and Hobby-Baker. I'm happy to share this passions with you. I try to upload every week a new recipe around Pizza and Bread. I want to share theoretical knowledge as well. I'm looking forward to see you on my channel. Your Juergen