Pizza Capri

In this video, we're making Pizza Capri, which is wonderfully light and perfect for spring. It's another vegetarian pizza option. The base for Pizza Capri is a Pizza Margherita. ... Link to the tomato sauce:    • Original Neapolitanische Tomatensauce für ...   Link to the spreading technique:    • Herausholen der Ballen aus der Box und for...   Link to baking in a conventional oven:    • Die perfekte Pizza aus dem normalen Backof...   Link to the no-knead dough:    • Pizzateig OHNE KNETEN   ganz einfach   Link to the authentic Neapolitan pizza:    • Echte Neapolitanische Pizza – ganz einfach   Ingredients needed for the Capri pizza: Tomato sauce Parmigiano Reggiano Basil Fior di Latte mozzarella Olive oil Cherry or date tomatoes Arugula Once the Margherita pizza is baked, halved date tomatoes and arugula are distributed on the pizza. Then, Parmigiano Reggiano is shaved over the top. Finally, olive oil is drizzled over the top. ... For the dough: Ingredients for 3 pizzas with a diameter of approx. 30-33 cm 500 g wheat flour type 0 or 00 (approx. 12% protein and 300 W) 300 g cold water (60% hydration) 15 g salt 0.2 g active dry yeast Pour the water, flour, and yeast into a bowl and knead for about 5 minutes. Then add the salt and continue kneading until the dough passes the windowpane test. Shape the dough into a ball and let it rest in an airtight container at room temperature for about 12 hours. Form 3 pizza balls and let them rise in the airtight container for another 12 hours at room temperature. Preheat the oven to 450 degrees Celsius (480 degrees Fahrenheit). My name is Jürgen Einfalt. I live in the beautiful Allgäu region and am a passionate home pizza maker and baker. I'm excited to share my passion with you. I try to post a new video about pizza and bread/rolls every week. I'll also be sharing some theoretical knowledge. I look forward to welcoming you to my channel. Yours, Jürgen