Neapolitan-Style Pizza You Can Master

Summary by Krater

Martin demonstrates how to make Neapolitan-style pizza crust using '00' flour and a long overnight fermentation process for enhanced flavor and texture. The video covers mixing, dividing, shaping, topping, and baking on a pizza stone at 500 degrees Fahrenheit.

From the video

Answers: How do I make Neapolitan-style pizza crust with '00' flour?

• Neapolitan-style pizza dough
• '00' pizza flour
• Long fermentation pizza dough
• Shaping pizza dough
• Baking pizza on a stone

Ingredients

• 2 cups (232 g) '00' pizza flour
• 1/8 teaspoon yeast
• 1/2 teaspoon granulated sugar
• 1 1/4 teaspoons (8 g) table salt
• 3/4 cup (170 g) lukewarm water
• tomatoes
• cheese
• garlic oil
• pepperoni
• mushrooms
• basil

What it concludes

• Long fermentation time is the secret ingredient for developing flavor in bread dough.
• Using a wooden peel prevents dough from sticking better than metal to a certain degree.
• Using parchment paper helps transfer pizza off the peel onto the stone more easily for beginners.
• The beauty of pizza is that it is a good bread dough topped with delicious toppings.