Gennaro Insegna 35 Anni di Esperienza nella Pizza Napoletana a Thomas! Consulenza TOP!
Greataly Food
41,806 views
📩 Do you also want a consultation with Gennaro to improve your skills and take your pizza to the next level? Send an email to info@greatalyfood.com or message us on WhatsApp at +393792829195
🍕 PERFECT DOUGH & AUTHENTIC NEAPOLITAN PIZZA: Gennaro’s Consultation with Thomas! 🔥
We visited Mattoni Rossi for a consultation with Gennaro, a true Neapolitan pizzaiolo with years of experience in making authentic Neapolitan pizza! In this video, you'll see step by step how to prepare the perfect dough with the right ingredients, resting times, and techniques to achieve a soft, well-risen crust.
📌 What will you see in the video?
✅ Dough preparation with 6 liters of water and 9.6 kg of flour
✅ Secrets to achieving a smooth and velvety dough
✅ Perfect dough balling: 270g dough balls for a 33cm pizza
✅ Tips on fermentation, resting, and proper dough coverage
✅ Baking at maximum oven temperature! 🔥 Watch the final result!
👉 Stay until the end to see the finished pizza! 🍕🔥
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19 Comments
9,6g dry yeast maybe? Thank you, greetings from Slovenia.👌👍👍🙏
Gennaro Insegna 35 Anni di Esperienza nella Pizza Napoletana a Thomas! Consulenza TOP!
Greataly Food
41,806 views
📩 Do you also want a consultation with Gennaro to improve your skills and take your pizza to the next level? Send an email to info@greatalyfood.com or message us on WhatsApp at +393792829195
🍕 PERFECT DOUGH & AUTHENTIC NEAPOLITAN PIZZA: Gennaro’s Consultation with Thomas! 🔥
We visited Mattoni Rossi for a consultation with Gennaro, a true Neapolitan pizzaiolo with years of experience in making authentic Neapolitan pizza! In this video, you'll see step by step how to prepare the perfect dough with the right ingredients, resting times, and techniques to achieve a soft, well-risen crust.
📌 What will you see in the video?
✅ Dough preparation with 6 liters of water and 9.6 kg of flour
✅ Secrets to achieving a smooth and velvety dough
✅ Perfect dough balling: 270g dough balls for a 33cm pizza
✅ Tips on fermentation, resting, and proper dough coverage
✅ Baking at maximum oven temperature! 🔥 Watch the final result!
👉 Stay until the end to see the finished pizza! 🍕🔥
#PizzaVerace #PizzaNapoletana #ImpastoPerfetto #PizzeriaMattoniRossi #PizzaioloVerace #CucinaNapoletana #PizzaLovers #ImpastoPizza #FornoACarbone #GreatalyFood #PanificazioneAvanzata #PreFermentoPizza #IdratazioneImpastoPizza #TecnicheDiImpastoPizza #SegretiLievitazionePizza #BigaVsPolish #PreparazioneImpastoPizza #LievitoMadrePizza #ImpastoPizzaAdAltaIdratazione #CreareMagliaGlutinica #LavorazioneImpastoPizza #ConsigliPizzaioloProfessionista #PreFermentoBilisch #FarinaEAcquaImpastoPizza #GestioneTemperatureImpastoPizza #RiposoImpastoPizza #PizzaEDigeribilità #ErroreComuneImpastoPizza #TecnicaDiImpastoPizzaAdAltaIdratazione #FormazioneMagliaGlutinicaPizza #AdvancedBaking #PizzaPreFerment #DoughHydrationPizza #PizzaDoughTechniques #PizzaFermentationSecrets #BigaVsPolish #PizzaDoughPreparation #SourdoughPizza #HighHydrationPizzaDough #CreatingGlutenNetwork #PizzaDoughHandling #ProfessionalPizzaioloTips #BillischPreFerment #FlourAndWaterPizzaDough #DoughTemperatureManagement #PizzaDoughRest #PizzaAndDigestibility #CommonPizzaDoughMistakes #HighHydrationDoughTechniques #GlutenNetworkFormationPizza #bestitalianpizza