How To Make Real Italian Pizza: The Easy 6 Steps Method

The First Exact Method to Easily Make the Authentic Neapolitan Pizza at Home, With your Regular Oven!

What you’ll learn
How to make a perfect pizza in just 41 minutes!
A home baking method that SIMULATES the wood-burning oven!
A reliable leavening method. You will never be alone in deciding how long it should take.
How to get a super soft dough, thanks to 2 kneading techniques.
2 traditional stretching techniques, finally shown in SLOW MOTION!
How to amaze your family and friends, with your personal Italian cooking-show!
Requirements
You need a regular oven (gas or electric oven, equipped with an internal upper-grill.)
Basic kitchen equipment like mixing bowls, pans etc.
A triangular spatula to cut the dough.
I also suggest using an infrared thermometer. It is a very useful (and cheap) tool, that you can easily find in the on-line stores.
Description
Would you like to make an authentic Italian pizza at home?I’m talking about that kind of pizza that you could eat in Naples, which is thin, soft, and full of air bubbles in the outer crust.By following this course you can now accomplish the perfect Italian pizza, and feel like you were in Naples! And you DON’T need a dough-mixer, or a pizza peel, nor a baking stone!Everything you need to know will be explained in 6 sections, in which you will find both videos and pdf guides (so that you can download and/or print). And to thank you for choosing my course, you will receive my following gift: “CLAUDIA’S TIPS”: An extra-pdf module in which I will help you to avoid some common mistakes. “THE EXPERIMENTER’S FORM”: A form to take notes throughout the pizza-making process. It will help you over time with your own version to achieve your ultimate personal pizza!Are you ready to amaze your family and friends with your personal Italian cooking-show?If yes, let’s start now!!!

Overview

Section 1: LET’S START!

Lecture 1 First thing first: choose the right flour!

Lecture 2 Module 1 – LET’S START!

Lecture 3 The Utensils!

Lecture 4 How to use the extra baking-pan

Lecture 5 How to measure fresh-yeast!

Lecture 6 How to use dry yeast!

Section 2: THE DOUGH SECRETS

Lecture 7 Module 2 – THE DOUGH SECRETS

Lecture 8 Step 1 – The mixing process

Lecture 9 Step 2 – The kneading process

Section 3: THE LEAVENING PROCESS

Lecture 10 Module 3 – THE LEAVENING PROCESS

Lecture 11 The Staglio – How to shape the dough-balls

Section 4: THE TOPPING

Lecture 12 Module 4 – THE TOPPING

Lecture 13 How to prepare the tomato-sauce

Lecture 14 How to slice the mozzarella

Section 5: HOW TO STRETCH THE DOUGH

Lecture 15 Module 5 – HOW TO STRETCH THE DOUGH

Lecture 16 Method A

Lecture 17 Method B

Section 6: HOW TO COOK PIZZA!

Lecture 18 Module 6 – HOW TO COOK PIZZA!

Lecture 19 How to cook your Margherita

Lecture 20 How to cook your Marinara

Lecture 21 How to use the Super-Lid

Section 7: A GIFT FOR YOU – THANKS!

Lecture 22 Module 7 – CLAUDIA’S TIPS

Both for beginners and advanced bakers who want to make an authentic Neapolitan pizza, getting the results of a wood-burning oven.