Renato Bosco, one of the most authoritative pizza makers in Northern Italy, presents his version of the most classic of Southern pizzas, the Neapolitan one. 70% hydration, a few technical gestures, conscious use of heat to make a Neapolitan-style pizza at home as in pizzeria, in Verona as in Naples.

In collaboration with Ooni Ltd https://bit.ly/3IBFJdl

INGREDIENTI/INGREDIENTS
Farina “0” 260-280W/Flour “0” 260-280W 500 g
Acqua/Water 350 g
Sale/Salt 10 g
Olio EVO/EVO Oil 12 ml
Lievito di birra/Fresh brewer yeast 2,5 g (oppure Lievito secco/Active dry yeast 1,25 g)

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