Receta mas abajo. La pizza estilo Napolitana se considera como una técnica estandarizada, donde a través de esta pueden generarse dos recetas como Pizza Margarita o Pomodoro. Posee varios pasos y especificaciones y aqui te explicamos junto a @capri una receta tradicional y la ciencia tras esto! Hay mucho mas que aprender de Pizzas, nos puedes decir aqui que mas te gustaría aprender.

Receta Masa:

1 g Levadura fresca
1 kg Harina de fuerza
750 cc agua (puede ser 500 agua y 250 hielo)
25 g Sal

Se mezclan todos los ingredientes, el agua fria para que fermente mas lento y la masa no se caliente en la amasadora.

Se deja reposar 2 hrs, bien tapada

Division y formado: se pesan bollos de 270 gr, y se hacen una esfera. Debemos cuidar que el bollo quede completamente plano para que se forme una correcta malla gluteica.

Se dejan reposar por 2 hrs a temperatura ambiente, y luego van al refrigerador por 2 dias.

4 hrs antes de querer hornear, sacamos nuestros bollos a temperatura ambiente, estiramos, rellenamos y horneamos.

Ingredients
pizza dough (pizza dough recipe at preppykitchen.com)
tomatoes only from a 28 oz can of whole tomatoes
2 Tbsp chopped fresh basil
salt
1/2 lb fresh mozzarella cheese

Preheat oven to 500f with a baking steel or stone
In a bowl, add your whole tomatoes. Crush with your hands, add your basil and salt. Mix together, then set aside.
After your pizza dough has doubled in size, divide in half and roll into balls. Place into a greased bowl , cover and let rest for 25 more minutes.

Take one of your dough balls and using your fist, punch out the crust. Then stretch your dough until roughly a foot in circumference. Place on a lightly floured pizza peel. Add a couple spoonfuls of your sauce, some mozzarella slices and a few whole basil leaves. Using your pizza peel, slide your pizza onto your pre-heated pizza stone. Cook for about 10-12 minutes, or until the cheese is melted and the dough is puffed and lightly browned.

Slice and enjoy!!!

Join us as we explore the bustling Rome city center, Trastevere, and Testaccio neighborhoods, uncovering the local Roman street food. From iconic pizzerias to fantastic gelaterias and local eateries, in search for authentic Italian foods.

🥪 Our first stop is the legendary All' antico Vinaio, where the aroma of freshly baked bread and the finest Italian ingredients attract many customers.
🍕 As we venture through the charming streets of Rome, we'll indulge in a couple of pizza places that have mastered the art of perfect Roman and Neapolitan pizza. Each slice is a testament to the city's rich culinary heritage, blending tradition with contemporary flair.

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Restaurants/shops visited in this video:
1. // *_All' antico Vinaio_* // Address: Piazza della Maddalena, 3, 00186 Roma RM, Italy
2. // *_Seu Pizza Illuminati_* // Address: Via Angelo Bargoni, 10 - 18, 00153 Roma RM, Italy
3. // *_IVO a Trastevere_* // Address: Via di S. Francesco a Ripa, 158, 00153 Roma RM, Italy
4. // *_Antica Caciara_* // Address: Via di S. Francesco a Ripa, 140A/B, 00153 Roma RM, Italy
5. // *_Ristorante Jole_* // Address: Piazza Orazio Giustiniani, 2, 00153 Testaccio RM, Italy

Chapters:
00:00 – Intro
00:35 – All' antico Vinaio Sandwiches
06:43 – Neapolitan Pizza
10:40 – Roman Pizza
13:38 – Grandma's Kitchen

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0:00 Intro
1:09 Starting point for the full-length video
1:54 making pizza dough
7:01 Interview with the Pizza chef
15:58 Pizzeira open
23:19 He carries 8 pizzas at once! !！

Pizzeria Remo a testaccio" is a very popular pizza place among the locals in Rome. If you want to taste true artisanal Roman pizza, you should definitely visit this place.

🍕 Pizzeria Remo A Testaccio
📍 Location: Piazza di S Maria Liberatrice, 44, 00153 Roma RM, ITALY
https://maps.app.goo.gl/YsAokt798Z5TAkMB6?g_st=ic
📞 (+39) 065746270

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https://youtu.be/mlW7CJ8-S18　
https://youtu.be/NdOzyb_T5E8　
https://youtu.be/CbCjCCAXqf8　

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#romepizza #romapizza #romanpizza #pizzeria #pizzaromana #pizzaaltaglio #ピザ #itarianfood #hungry #trattoria #pizza #pasta #sohungry #sohungryitaly #パン　#パン屋　#ベーカリー　#빵집　#베이커리

Pizza caseira:

Pra quem gosta de receita italiana! Aproveita que a partir de agora vou começar uma série
chamada “manja que te fá bene”! E todos os produtos que eu usar, eu comprei no mercado pelo app do @ifoodbrasil

Ingredientes:

- 1 kg de farinha
- 5 colheres de chá de sal
- 2/3 gramas de fermento biológico fresco
- 600 ml de água

Para o recheio:

- 2 latas de tomates pelados
- o azeite de alguma pimenta em conserva
- 150 gramas de camarão
- 150 gramas de lula
- 150 gramas de polvo
- 150 gramas de mexilhão
- azeite

Modo de preparo:

Comece colocando a água numa vasilha junto com o sal e 100 gramas da nossa farinha!

Mexa bem e depois adicione o fermento e vá mexendo e colocando a farinha aos poucos!

Quando colocar tudo! Passe a massa para uma bancada e vá sovando até ficar lisinha!
Deixe ela descansar na bancada coberta com um pano úmido por 2 horas! Depois corte em 6 pedaços e coloque numa forma coberta por 1 ou 2 dias! (Dê preferência em temperatura ambiente)

Depois é só abrir a massa, colocar nosso recheio e mandar pro forno por 90 segundos!

E fácil assim! Temos a melhor pizza da sua vida!

#cheffotto #shorts #pizza #comida #receitasfaceis #MercadoNoiFood #iFood #DiaDaPizza #MuitoMaisQueUmPedido #publicidade

After eating a lot of Pizza in Italy, I've noticed these little things Italians do differently.

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#italy #pizza #pizzalover #italia #italianpizza #pizzafacts

It's time that the Italians and New Yorkers have a chat, I love you both so may the best homemade pizza win.

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Full Recipe: https://www.joshuaweissman.com..../post/new-york-pizza