It took many years and thousands of pizza to sensitize my technique. And to be honest, my napolitan style pizzas, Associazione Verace Pizza NapoletanaNapolitan Pizzas World Authority. (Karu, the only bakery that Avpn proposed here.)
But over the years, I have accumulated a few tips for those who find a pizza a little strange or scary. If cool your dough, bring it to room temperature first. Before mounting your pizza, sprinkle with generous flour or corn flour on the share. Be patient and extend it from the inside out. He’s cheating, but I’m guilty of using it too A small rolling pin ($ 10) To help me get something as much as possible.
An authentic Napolitan pie will use several special materials. Contact while making your own dough 00 flourIt is especially ground for pizza and pasta. Fresh Mozzarella will make your pizza moist, so I use a mixture of fresh and grated, low damp cheese mixture for the most stylish, most molten pie. If you are definitely not connected to a neopolitan tariff, there are a few favorite pies we want to recommend. Cizmar and I love a good buffalo pie Frank’s Red Hot And pickle. I also tried it soon Brightland’s pizza oil In a squeezing bottle; Although it is as good as a finishing sauce to flap, olive oil and herbs Compression bottle.
Pizza furnaces are more versatile than you think: I cook everything from salmon to chicken thighs from steak to chicken thighs, in a hot oven in a cast iron pan and explode food correctly. Cookbook; Books of Chef Francis Mallman It is also a good source of inspiration.
