Hicimos Pizza Napoletana a la Parrilla y no vas a creer cómo quedó

A grilled Neapolitan pizza? Yes, and it was amazing! In this video, I show you how we adapted a classic Neapolitan dough to cook directly over the coals. The result is a smoky-flavored pizza with a very thin crust and a super crispy base. All without an oven. We used an authentic Neapolitan recipe and are providing the exact quantities in case you want to try it at home. These proportions make 1 kg of dough: (100%) Italian 00 Flour: 571.4 g (70%) Water: 400 g (2%) Fresh Yeast: 11.4 g (3%) Salt: 17.1 g 🔥 Tip: Cook over high, even heat. Don't move the pizza as soon as you put it in: let it sit for a few seconds to form a good crust before turning it over. 🍞 Access the Sourdough MasterClass: https://hotm.art/9FqZvLBu ⭐ Become a Gluten Premium member:    / @glutenmorgentv   📱⬇️ Download the Gluten Morgen App: https://linktr.ee/gmtv 👨🏼‍🍳 Recommended kitchen utensils: https://linktr.ee/gmtv 💌 Join the exclusive Telegram group: https://t.me/glutenmorgentv #pizza #grill #fire