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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Pizza / Impasto semplice e veloce

INGREDIENTS FOR 6 PEOPLE -1kg flour -600-650g water -50g extra-virgin olive oil -10g fresh beer yeast -1 tsp. sugar -18g salt Topping (to taste) Tomato, mozzarella, anchovies, onions or whatever you like Today, pizza! It sould be “today, gnocchi”, but whatever. Today we’re making pizza with a simple dough, that doesn’t require too many steps. In about 2-3 hours, tops, we’ll have a great pizza. We’re also using very little yeast. Let’s begin! Here I have 1kg of flour. Pastry,

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Ingredienti e farcitura della pizza margherita – Enzo Cacialli

Hi, I’m Enzo Cacialli. Today we are at my pizzeria in Naples, Corso Secondigliano 248. This is my daughter Martina, who has always wanted to be a baker. Today she’s going to help me out. These are the ingredients for the Pizza Margherita: Purée of San Marzano DOP tomatoes, Agerola’s Fiordilatte cheese, Pecorino, Parmesan, and fresh basil. As an alternative to the purée of San Marzano tomatoes, you can also use the Datterino kind. And finally, 100% Italian extra virgin

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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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Pizza fritta napoletana: i 6 errori più comuni – Enzo Coccia

Good morning! I’m Enzo Coccia, we’re in Naples and we’re precisely at ‘O Sfizio D’a Notizia. Today we’re not talking about oven pizza, but fried pizza. To make a good fried pizza, we must avoid mistakes. I gathered the most common mistakes in six points. The first mistake: never absolutely fry on a oil temperature that is too low. It means that fried pizza cooks on the surface. It needs a temperature of 190°C, up to 205°C. So, use a

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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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