From Naples, With Love.

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I simply can't stop baking this Contemporary Neapolitan Pizza. This is a straight dough method with 48-hour cold fermentation for superb taste and easily digestible with very little yeast. Stretched to leave a very puffy and chewy crust like many modern Neapolitan pizzaiolos do these days - that's why it's called Contemporary Neapolitan Pizza. I'm using my Ooni Koda 16 for this pizza but you can bake one in your conventional oven as well, at 500 F (270C) for about 3 minutes using a very hot pizza stone. The results won't be the same but it'll go pretty close.
Bake one this San Valentine. From Naples, with Love. (Naples Florida, not Italy LOL).

Check the recipe here:
https://www.milezerokitchen.com/blog/...

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KITCHEN EQUIPMENT USED IN THIS VIDEO:
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FILM EQUIPMENT:
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My Lens: https://amzn.to/35z1v1e
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