#pizza #homemade #recipe
Eva and I love Neapolitan pizza more than just about anything on earth, but even we have to admit that perfecting it at home is more of a hobby than most home cooks have the time, patience, or oven budget for. Things are no different in Italy, where very few people even try to make Neapolitan pizza at home.
But they DO make pizza. Usually the kind of pizza we're sharing with you today. It's delicious and has a ton of advantages for the home cook. Even being the Ooni-owning, Neapolitan pizza nerds that we are, we still make this pizza more often at home than any other kind!
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PIZZA IN TEGLIA RECIPE - [ Ссылка ]
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00:00 - The Truth About Homemade Neapolitan Pizza
01:12 - How to Make Homemade Pizza Dough
01:28 - The Best Hydration for Homemade Pizza Dough
01:54 - Which Yeast for Pizza?
02:31 - The Best Flour for Homemade Pizza
04:13 - How to Handle Sticky Pizza Dough
05:16 - How to "Knead" Pizza Dough
08:00 - How Long to Refrigerate Pizza Dough
08:49 - How to Prep Pizza Dough for Cooking
09:25 - Why You NEED Semolina Flour for Pizza
10:17 - How to Shape Pizza Dough Balls
11:13 - How to Make Italian Pan Pizza
13:38 - How to Spread Pizza Dough
15:33 - How (and when) to Put Toppings on Pizza
16:43 - How to Bake Pizza in a Home Oven
18:32 - Trying "Pizza in Teglia"
20:06 - Eva Makes a Special Pizza
21:42 - Trying Stuffed "Pizza Baciata"
22:59 - Pasta Grammarian(s) in Action!
