Impasto a mano PERFETTO: Pizza Napoletana ad alta idratazione!

#pizza #homemadepizza #neapolitanpizza Video on how to roll out pizza dough: Video on how to bake pizza: 🍕Improve your skills and abilities! 🍕 I wrote a book: The Science of Dough https://www.newbookedizioni.it/pagina... https://amzn.to/3RIJwMW Want to improve your pizza making skills or explore the magic of homemade pizza? I offer personalized courses and consultations for enthusiasts of all levels and industry professionals. Contact me to find out more: [email protected] 🤝 Collaborations and Partnerships: Interested in collaborating? Contact me: [email protected] 🛠️ Home Pizza Equipment: Here's everything you need to become an expert pizza chef at home. From the peel to the laser thermometer, I've selected the best tools for you: Peel: https://amzn.to/3QRilif Oven peel: https://amzn.eu/d/0KZRx1I Metal pastry board: https://amzn.eu/d/aVDzVZP Laser thermometer https://amzn.eu/d/fKkuGF9 Precision scale https://amzn.to/40ORlVj Container https://amzn.to/3QP9a1T Kenwood stand mixer https://amzn.to/3MXmwbk Grilletta stand mixer https://amzn.to/3MXsXLl And much more: https://amzn.eu/bJqhffr 📚 Recommended Flours and Books: The flours I use: https://amzn.to/3MX3FwU Books for pizza enthusiasts: https://amzn.to/485rhaX 🎥 Equipment for My Recordings: Want to know how I create my videos? Check out my gear: Sony Alpha 6400: https://amzn.to/3SWvklw Rode Microphone: https://amzn.to/49SVo6Q * 🔗 Follow me on social media for more content: Instagram: https://www.instagram.com/vita_da_piz... Facebook:   / vita-da-pizzachef-119131153216929   TikTok: https://www.tiktok.com/@vita_da_pizza... Neapolitan Pizza Recipe: 00 Flour (W 340) 700g Water 22g Salt 3g Dry Yeast (5g Fresh) Chapters Video: 00:00 Introduction 00:40 Pizza Recipe 01:25 How to Knead the Dough by Hand: Step One 05:26 Adding Salt and Water: Step Two 06:18 Adding Water: Step Three 07:00 Kneading on the Workbench: Step Four 08:20 Dough Resting: Step Five 10:20 Dough Resting and Rising: Two Techniques 11:05 Dough with a Rise in the Refrigerator 13:00 Dough with a Rise at Room Temperature