Pizza fatta in casa: i 5 errori più comuni – Renato Bosco

Hi everybody and welcome in San Martino Buon Albergo, in my home. I’m Renato Bosco and today we’re making pan pizza, the classic home-made pan pizza, 30×40 cms. First mistake: choosing the flour. Between a 0 type flour, poor in proteins, and a 1 type flour, richer in proteins, I choose the type 1 flour. It will allow a long leavening and long leavening will give me this advantage: obtaining a crumblier product, more crisp, with a more intense scent

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Recensione Impastatrice Kenwood XL Titanium KVL8300 KVL8320S – Test e Primo Impasto Pizza Napoletana

Hi guys and welcome back to my channel! In this video I’ll show you my new stand mixer: a Kenwood XL Titanium! But before starting, Remember to subscribe my channel to tap the bell not to miss my next videso, thumbs up and leave a comment When my 9 years old Kenwood Prospero got broken while it was kneading by making my kitchen smelling like some burned plastic My desperation become unamanageable, as I had to finish my dough and

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Calzone napoletano: la ricetta di Valentino Libro

Good morning to everybody. I am Valentino Libro. I am in the restaurant “Ke vuò” of Quarto. Today we’ll introduce Neapolitan ripieno. We need: 1 liter of water, 50gr. of salt, brewer’s yeast, flour which must be of excellent quality, ricotta (di fuscella) from Santa Anastasia, Neapolitan salami, Agerola fiordilatte, parmesan, basil, San Marzano tomatoes, extra virgin olive oil, all from our territory. Now we’ll see how to prepare the dough: we take 1 liter of water in which we

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Impasto base per pizza napoletana di Enzo Coccia

Good morning to all friends of Italia Squisita. My name’s Enzo Coccia and we’re in Naples. Today we’ll talk about the dough. the ingredients of the dough are very simple and natural. Here we have a liter of water room-temperature 50 grams of salt; around 1 gram of yeast, flour as needed. Today is very hot so the dough will rise in 10/12 hours at room temperature. We measure 50grams of salt and then, we weight 1gram of yeast, actually

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