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00:00 What you will see in this video
00:27 Presentation of World Pizza Champion Michela Carbone
00.45 Part 1: Putting ingredients for dough
03:32 Part 2: Kneading by hand
04:37 Ingredients summary (60% hydration)
05:16 Michela has a proposal for you
05:24 Cutting and cutting of the dough
07:10 Leavening
08:13 How the Perfect Neapolitan Pizza should be cooked
08.57 Rolling out and cooking pizza in the oven
10.17 Pizza tasting
10.31 Acrobatics by the world champion


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In this video, Michela Carbone, world pizza champion 🍕🥇 shows us step by step how to make a direct Neapolitan dough at home, strictly respecting the Neapolitan tradition.

Michela starts with 1 kg of flour, mixing 800 g of "00" flour and 200 g of type 1. We add 1 g of yeast dissolved in water and a total of 600 ml of water, thus obtaining a dough with 60% hydration. Complete with 25 g of salt and, if you make it at home, 20 ml of extra virgin olive oil for perfect friability!

Following the traditional Neapolitan method, the dough will rise for 8 hours at room temperature, maximum 20°C, without the use of the refrigerator, just as the TSG protocol requires.

After 12 hours of leavening, Michela shows us how to season the pizza with San Marzano tomatoes, fior di latte mozzarella, extra virgin olive oil and fresh basil, before baking in an Alfa wood-fired domestic oven.


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