NEXT LEVEL CERTIFIED PIZZA NAPOLETANA RECIPE

Ciao Ragazzi, welcome back to my channel, I’m very grateful you’re here today. My name is Carmine Casarella and I’m Italian pizzaiolo, I’m also an ambassador of the AVPN (Verace pizza Napoletana) is an international association from Napoli Italy, with the best pizzaiolos & pizzerias all around the world, they keep their tradition with their recipes and ingredients since 1889.

In this video I’ll show you how to make the traditional and original way of PIZZA NAPOLETANA 🍕🇮🇹 … on internet you will find so many different recipes on pizza napoletana, they are great but they are NOT the traditional and original way since pizza was invented, This recipe is approved by the Vera Pizza Napoletana association.
Ragazzi as I’m sharing this information with you, I would love for you to just show me some love and appreciation by giving me like, sharing and commenting your thoughts or questions about this video. Grazie ragazzi for your time. Love you ❤️🍕🇮🇹

🗣️VIVA LA VERA PIZZAAAAAAAA
MAMMA MIAAAA 🤌🏼🤌🏼

🟣 my IG:
You will find recipes of Italian cuisine ⬇️⬇️

https://www.instagram.com/carminespizzas?igsh=NGVhN2U2NjQ0Yg%3D%3D&utm_source=qr

🔴 AVPN (association Verace Pizza Napoletana).
You will find all the information and history about this amazing associazione

https://www.pizzanapoletana.org/en/

#italianfood #pizza #pizzanapoletana #cooking #recipe

Mommy I’m in Los Angeles and I’m looking for pizza napolitana let’s see who we can find that knows where the pizza napolitana is are you ready where can I find a pizza na M Batman you Batman what nap Pizza M I thought he was going to say the day

But don’t worry we’re going to make it happen let’s go nap the best pizza in a mission let’s go I’m on a mission to bring real neapolitan pizza to America and around the world hey guys if you don’t know me my name is I’m an ambassador of the Italian

Association this is going to be Epic I want a napolitan pizza the people want the next level napolitana let’s go all right now we’re in the fermenting room guys at the VPN School the real neopolitan certified School Rich we’re going to need 1650 of flour we’re going to need 1 liter of water 45 G of sea

And 2 G of fresh yeast you’re going to need the Caputo blue Pizzeria this is a double zero flour and forget about it this is going to be a game changer toita this is pizza 2.0 ohep what are we doing here we doing like you know the original recipe for a

True traditional Neapolitan do okay so put some attention of what we doing I have your car Cella is unbelievable Pizza chef from tula and is a a member with us so so the first thing we’re going to do like Sor pep says we’re going to what a voice this guy says M

You should have be a singer first thing let’s put all the water now we’re going to include our sea salt sea salt but make sure this is the good one not the one from TR the Jo you understand the cilian this is and now we’re going to go like 10 15%

Of the original weight of the flowers something like half a scoop okay and we’re going to start our mixer it’s loose speed and really quick what is the the temperature of the water 23 cium okay perfect then is actually the temperature we use to prove the dough

And to fermenting as well the no Refrigeration refrigerator no refrigerator oh okay slowly we got to I going to make weepy cream here and how long do we mix for three days no I’m kidding three days mix this for five minutes five minute mix the first phase

Five minutes okay now we’re going to put the fresh yeast and you’re going to mix it like a sabona it’s like a soap we’re going to mix it very nice put it back at low speed okay is big question this is very important a lot of people feel like

Why is a 50% 58 60% doesn’t it get too tight is true F Aon or has it be very soft you want a very playable that’s that’s the definition okay elastic and extensible and extensible at this point we mix for 5 minutes and we’re going to

Put the flour little by little guys and a lot of questions people think why are you putting the flour little by little not water little by little because a tradition requires that we mimic a hand which in this way you’re going to get the best result soft and the water

Absorbs more correctly with the flour little by little okay you see how it’s all mixed completely this is perfect now it’s time to add more at this point guys we’re going to raise up the speed just a little bit more and we’re going to mix until we see the pumpkin shape very

Important if you add any water at this phase you’re going to lose the dough we just want to mix until we receive a pumpkin okay over here this is the texture you want hold on let’s show them the texture you see guys you see how smooth it is no touching this is very

Important but you can see hold on you see if I pull it rips the gluten this means we’re not ready Pepe how long would you say this needs how many more minutes I another five six five more minutes you see guys it doesn’t touch it’s very nice AB a little bit more but

It needs a little bit more absorption so put it on speed number four again and now we’re going to pick up the speed go to speed Number Five Guys you see this ready we’re going to put a little oil no no no no no no oil machine how long we

Rest it for oh like you five minutes rest for five minutes texture a little crunch fragante beautiful beautiful if it’s not smooth give it 5 more minutes and it should be ready look how beautiful nice and smooth once nice and smooth we give it a little

Press you see that it’s bouncing up if it stays indented it’s not ready okay this is how long it’s going to take first thing you want to get your dough and we’re going to put it in here and we’re going to put the lid on and bye-bye we’ll see you tomorrow but hold

On the question is how long it’s going to take we’re going to leave it for 12 hours so right now we’re 8:00 p.m. we’re going to see you tomorrow at 8:00 a.m. and then we’re going to bowl it in 4 hours it will be Ri so the total

Fermentation is going to be 16 hours that’s going to be a sweet spot for this recipe M momm are you excited m is ready you better be ready you see how it goes very soft Guys are you ready oh hold on just for you how you make a real show the camera you want sa a friend