US EditionRecipe for Neapolitan Pizza by Executive Chef Mirko D'Agata
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Recipe for Neapolitan Pizza by Executive Chef Mirko D'Agata
Chef Mirko D’Agata helps Toronto Guardian readers master the art of traditional Neapolitan pizza with this professional 68% hydration dough recipe that follows authentic Italian techniques. This method features a crucial autolyze period and extended 18-20 hour fermentation, developing complex flavours and the perfect chewy-yet-crisp texture that defines true Neapolitan-style pizza. Neapolitan Pizza Neapolitan Pizza Dough – 18-20h Fermentation, 6…
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