PIZZA NAPOLETANA DE MASA MADRE *RECETA CASERA*

SOURDOUGH NAPOLITA PIZZA HOMEMADE RECIPE Become a Gluten Premium member:    / @glutenmorgentv   Tools & Utensils I use in my videos (SPAIN): https://www.amazon.es/shop/glutenmorg... Tools & Utensils I use in my videos (USA): https://www.amazon.com/shop/glutenmor... Facebook:   / glutenmorgentv   Instagram:   / glutenmorgentv   Personal Instagram:   / gluten.morgen   The most anticipated recipe for all those who are strictly following the diet From fattening in captivity: #SalimosRodando 2020. Coming straight from my home, PIZZA IN QUARANTINE. Once again filmed and directed by Mini Morgen. 🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕 I prepared the buns two days before and slowly cold-fermented them, which is essential for achieving a good, light dough. For 1 kg: (250g buns) 570g 000 flour 350g water 55g active sourdough starter 10g salt 5g olive oil In a bowl, combine all the ingredients, barely kneading. Let rise until doubled (it will take about 4-6 hours at 25°C). Then, unmold and divide into 250g buns. We can place them in individual jars or an oiled baking tray. Refrigerate immediately for 48 hours or more. Remove from the refrigerator for about 2 hours before serving. We assemble the pizzas raw and place them in the oven on a preheated stone or pizza pan. Approximate cooking time: 10-15 minutes.