Learn How to Make the Best Homemade Pizza with Gennaro Contaldo | Citalia

Hello lovely people, I am with my lovely friend from every Italy and I will show you the real authentic and automated Neapolitan

pizza

. First of all, we start with the dog, so simple that anyone who can prepare it here I have 500 grams of pure and strong flavor. to

make

sure the flour is strong flour, not soft flour, so everyone here has three grams of salt, you can increase to five grams, too much salt is bad for you and no salt is bad for you, so Judge for yourself by mixing well. with a spoon because I'm going to put yeast in here and yeast doesn't really like salt so mix well this way these two favorites plus because it's all mixed with the flour here I have 325 milliliters of water

make

sure it's water cold. not hot water and you put a little bit of water inside the yeast just a little bit to dissolve the rest slowly it goes straight in so perfect so you stop mixing now look good, very good, it looks a little dry, but it's not because you have he rests his idea, but your finger just stir them all up good, make sure you look, everything goes in, look, break them all and I think that's right, it just has to make sense, okay, beautiful, fantastic, now this is what he's going to use , your tips, your hands, the

best

you can to start mixing inside the bowl, okay, now everything is on the table, make sure you clean everything and then start gathering, okay, get your ends and make sure you really need write everything haha.

I remember when I used to go to Naples, there were so many. many

pizza

iol in Naples are special in the back street of an April Oh two pizzaiola early nimona does it makes a wall mixa mixa mixa that will make you sing sala me a believe me, every Neapolitan comic pizza and Neapolitan rubble can sing beautiful place then you will probably eat this fantastic pizza in a trattoria or in a pizzeria you take a little walk you write a Marceline about society and then you move it off the stage you go up to Monte's couple if you can sing Naples from there and you stay back and you stay like that and you say nice to Naples so I may die but anyway let's make the pizza you can see this is all ready now I'm going to put this one inside a bowl lid with a damp cloth and wait for about half an hour and then you see what happened Ares look at that , it's so cute, just cut them in half to grab the ends, just fold them up nicely with volume at the top, this will rest for at least half an hour, look at the way they have recentered. look how cute they are so let's start making a pizza.

I need a bunch of flour yes, a lot of busy flowers yes, let's start with one quicker, so easy, so you put them on a table and press in the middle, just press and then hold. on your ends slowly, slowly, slowly, you make sure that they bend nicely. This is a proper Neapolitan pizza with some nice big lips. Hey I love it I love it just put them on top yeah your finger spins lovely it's so easy and then you get some. olive oil a good olive oil extra virgin olive oil just a little bit in the middle now we come back with a lovely inn that we have here we just put a little bit in the middle and you start from the middle all the time look from the middle and pick it up slowly , slowly, slowly, don't overfill it with a tamati, you don't need a little touch of salt, just a little touch of salt.

All Neapolitans love to put parmesan, give it extra flavor, just a little bit on top and then you get a lovely mozzarella buffalo mozzarella is the

best

all the chambers are nice plus don't overcrowd it just to make sure you go everywhere look this is the way to do it so you turn around and you look good little olive again, it's a kind of pizza minimal topping no laughter English pizza salami mortadella mushroom papers so again a delicious basil and ready for the bacon, let's make it very important to the temperature of the oven here a temperature of ganache in a wood oven, you don't have a wood oven, right?

Make it easy, they come so good too, so you go to the highest temperatures, you have 2300, you are pretty for about half an hour, I can guarantee you, I can guarantee you, if you do it this way, it is a perfect pizza. Now I need to bake this one. I put this. one up, you stink, let's see more what I do at home, grab the pizza and take it out, then you open the door and bake it for the city to return to Naples, it's so delicious, this is the margherita pizza and also I'm going to come closer to which is so delicious, in fact, I'm going to make a prosciutto and wild arugula, so if you want to see me make more of these fantastic pizzas and many other recipes, go easy on Chitauri and let's enjoy it.