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Neapolitan Pizza

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  1. Chapter 1 – Presentation and Recipe Book
    About this course
  2. What you’ll learn
  3. Recommended equipment
  4. Meet your instructors
  5. Recipe Book (English, Spanish, French, German)
  6. Share with the Community
  7. Chapter 2 – Presentation of the different types of pizzas
    Difference between pizzas
  8. QUIZ: Pizza differences
    1 Quiz
  9. Chapter 3 – Kneading techniques
    Types of flour and dough
  10. Direct manual kneading with whole flour
  11. Direct kneading with kneader with 00 flour
  12. Pre-ferment, “biga”
  13. Kneading with indirect kneader with biga
  14. QUIZ: Kneading
    1 Quiz
  15. Chapter 4 – Dough cut and fermentation
    Fermentation of the dough
  16. Buns
  17. QUIZ: Cut and fermentation
    1 Quiz
  18. Chapter 5 – Preparation and cooking of pizzas
    Stretch and bake a sheet pan pizza
  19. Stretch and bake a Neapolitan pizza in a Neapolitan oven
  20. Stretch and bake a Neapolitan pizza in a domestic oven at high temperature
  21. QUIZ: Cooking
    1 Quiz
  22. Chapter 6 – Recipes and types of pizzas
    The relevance of ingredients
  23. Pizza Margherita
  24. Pizza marinara
  25. Butternut squash and bacon (guanciale) Pizza
  26. QUIZ: Recipes
    1 Quiz
  27. Chapter 7 – Varieties
    Neapolitan Calzone baked in oven
  28. Fried Neapolitan Pizza
  29. Montanarine Napoletane Pizza
  30. QUIZ: Varieties
    1 Quiz
  31. Before you go
    Related courses
  1. Become a member
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Neapolitan Pizza QUIZ: Cooking QUIZ: Cooking

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