HOW TO MAKE REAL ITALIAN PIZZA: The First Exact 6 Steps Method to Easily Make the Authentic Neapolitan Pizza at Home, Even With your Regular Oven. Super-Reliable Dough Leavening Method + Baking Tricks

Book Synopsis: Would you like to make that type of pizza at home you ate in Italy during your last trip? If yes, then smile because you're in the right place! This guide by the Italian blogger Claudia Fiore is similar to a course for pros, but she designed it for pizza enthusiasts. In fact, to make that perfect pizza, you won't need professional equipment, such as cold storage and wood-burning ovens. Your regular oven and basic kitchen equipment will be enough. The 6-step process covers all the relevant topics with a clear and complete approach: The recipe, the tools, and the leavening schedule (so that you can organize your time in the best possible way). The recipe requires very little fresh yeast (according to Italian tradition). But you will also find indications for dry yeast or sourdough as an alternative. How to obtain a super soft dough by hand or a stand mixer. We will see two recipes, one at 59% hydration and the other at 63%, which is more suitable for the mixer. Proofing of dough, bulk fermentation, and makeup: the three crucial phases for the success of the authentic Neapolitan pizza, told in simple words, while your dough is already resting in the bowl. The stretching technique: color schemes will allow you to discover two simple but effective stretching methods, to obtain a disc of dough of the right thickness and without tearing. The traditional topping: Once the basics for obtaining the classic kinds of pizza (Marinara and Margherita) are clarified, it will be easier to set free your imagination while safeguarding the right balance of flavors and texture. Tricks to simulate a wood-burning oven with your conventional oven to obtain a pizzeria-style result even without a specific pizza oven or pizza stone. 🍕🍕🍕 Yes, this guide could be pretty interesting, but we haven't talked about the highlight yet! There is a "detail" that pizza chefs never tell because, if revealed, it would expose them to a fierce imitation by the competitors. I'm talking about the leavening schedule. Well, if you too have had enough of superficial indications, in this guide, you will find indicated: • what time to start kneading, • what time to make the dough balls, • when to bake your pizzas, Depending on the room temperature in your kitchen, in a range between 16°C and 28°C (61°F-82°F). In short, at times, making Italian pizza at home can be a challenge, but in this guide, you will finally find everything you need to overcome it! So, if you are ready to amaze all your family with terrific Italian pizza, scroll up, click on the "Buy Now" button, and master the hidden pizza secrets! 🍕🍕🍕 PS. You will also get an 80% discount on Claudia's video course with the book! Check out the instructions on the last page! [Note: This book was previously published as "Sfida Pizza" by Claudia Fiore.]