How To Make Pizza Dough At Home - 63% Hydration - Secrets Revealed

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💥 Tools I used in/for the video 💥
Dough ball lid: https://amzn.to/35ziPAU (UK) https://amzn.to/2PPrWqg (USA)
Spatula: https://amzn.to/2r2pwfG (UK) https://amzn.to/2M2L96J (USA)
Pizza peel: https://amzn.to/2rJso1t (UK) https://amzn.to/35rT7xT (USA)
Turning peel: https://amzn.to/2PqTgwa (UK) https://amzn.to/36IhQOW (USA)
Ooni Koda Oven: https://amzn.to/35v1YPrV (Amazon UK) https://amzn.to/2thFYt5 (USA)
Ooni Koda Oven: http://bit.ly/OoniKoda (Official Store)
Roccbox Oven: https://amzn.to/2qXtfem (UK) https://amzn.to/2YT3oki (USA)
Forno Ardore: http://bit.ly/fornoardore
DJI Osmo Mobile 3: https://amzn.to/38IJ8q4 (UK) https://amzn.to/36Bi9Lc (USA)
Ring Light: https://amzn.to/2PPQUGc (UK) https://amzn.to/38HnHpo (USA)
Xiaomi MI 9: https://amzn.to/36EzsuX (UK)
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In this video I'm showing how to make an authentic Neapolitan pizza dough
with a 63% hydration, fermented for 24 hours outside fridge, 23°C room temperature.
The dough could be used to cook pizza in a regular domestic oven, on a pizza stone, with combo method, in pizza ovens such as Roccbox, Ardore, Ooni and so on.
At the end of this video I show a couple of pizzas cooked in an Ardore oven.
The recipe is for 4 pizzas, 300g each and it is fully shown in this video.
I used some sourdough but I also explain how to achieve it by using fresh or dry yeast.
Buon appetito!
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Видео How To Make Pizza Dough At Home - 63% Hydration - Secrets Revealed канала Gigio Attanasio