Pizza Napolitana Contemporânea ⏰48 horas 💦70% Hidratação

How to make Neapolitan pizza dough in the wood oven with this complete tutorial. The evolution of the original and traditional dough recipe made like the best modern Italian pizzaiolos. Learn SLAP AND FOLD, LAMINATION AND FOLDING techniques. 🚨 Specific recipe for wood oven 🚨 Traditional Neapolitan Pizza:    • Pizza Napolitana | Receita Tradicional Ori...   Neapolitan Pizza in the conventional electric oven:    • Pizza Napolitana Forno Convencional Elétri...   Pizza Neapolitan style with poolish and autolysis:    • Pizza de Longa Fermentação (Napolitana Con...   Pesto recipe:    • PIZZA NAPOLITANA CONTEMPORÂNEA - TOMATE DE...   Tomato Sauce:    • Molho de Tomate para Pizza. Fácil, rápido ...   (in this video I used the basic sauce) INGREDIENTS 450g Flour 00 (13% protein/100g flour) 315ml Cold Water 13g salt 2g fresh yeast 48 hours maturation in refrigerator. After removing from the refrigerator, before baking, wait for the dough to double in size. This varies depending on the ambient temperature, but typically this is between 2-4 hours. I used Bagatelle T45 Flour and for this recipe I suggest a very strong flour (at least 13% protein).