Скачать или смотреть Everything You Need to Know to Make Neapolitan Pizza | America's Test Kitchen

Join Lan Lam and Dan Souza as they make their at-home version of Neapolitan pizza. Lan introduces a technique called tangzhong, which allows well-hydrated dough to bake longer in a conventional oven. The two show you how to shape, stretch, and add toppings (traditional Neapolitan and Dan's favorites) to the dough. Plus, they offer insights on pizza steels and stones, why you need more than one pizza peel, and how to launch your pizza into and out of the oven with ease.

Neapolitan-Style Pizza Recipe: https://cooks.io/4gla4Q0
Antimo Caputo Chefs Flour: https://cooks.io/3VfUuLN
The Original Pro Composite - Easy Non-stick Pizza Transfer: https://cooks.io/4n0nGTn
New Star Foodservice 50295 Restaurant-Grade Wooden Pizza Peel: https://cooks.io/3Ij5ftO
American Metalcraft Aluminum Pizza Peel: https://cooks.io/46hdYF0

00:00:00:00 - Intro
00:01:53:10 - Neapolitan Dough
00:10:42:00 - Fermentation & Pre-Shaping
00:22:14:06 - Stretching & Topping
00:27:33:20 - Launching & Cooking
00:29:48:12 - Dan's Neapolitan Pizza

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At America’s Test Kitchen, we investigate every aspect of cooking—recipes, equipment, ingredients, and techniques—with a goal to empower and inspire home cooks. Since 1992, our team of 50+ cooks, editors, and culinary creatives ask a lot of questions—and do a lot of testing—so that you get dependable, delicious recipes, comprehensive guidance, and thorough and unbiased equipment and ingredient reviews. You can find us in the pages of Cook's Illustrated magazine, on our television shows America's Test Kitchen and Cook's Country, in dozens of best-selling cookbooks, and via the 14,000+ recipes, reviews, and classes available on our website and app. Whether you’re in search of a great weeknight meal or an impressive dinner-party dish, we’ve done the testing to deliver reliable recipes and comprehensive cooking info to your home kitchen. Bring your curiosity, and we’ll make you a better cook.

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