How to Make Real Italian Pizza: The Easy 6 Steps Method
What you'll learn
- How to make a perfect pizza in just 41 minutes!
- A home baking method that SIMULATES the wood-burning oven!
- A reliable leavening method. You will never be alone in deciding how long it should take.
- How to get a super soft dough, thanks to 2 kneading techniques.
- 2 traditional stretching techniques, finally shown in SLOW MOTION!
- How to amaze your family and friends, with your personal Italian cooking-show!
- You need a regular oven (gas or electric oven, equipped with an internal upper-grill.)
- Basic kitchen equipment like mixing bowls, pans etc.
- A triangular spatula to cut the dough.
- I also suggest using an infrared thermometer. It is a very useful (and cheap) tool, that you can easily find in the on-line stores.
Would you like to make an authentic Italian pizza at home?
I'm talking about that kind of pizza that you could eat in Naples, which is thin, soft, and full of air bubbles in the outer crust.
By following this course you can now accomplish the perfect Italian pizza, and feel like you were in Naples!
And you DON'T need a dough-mixer, or a pizza peel, nor a baking stone!
Everything you need to know will be explained in 6 sections, in which you will find both videos and pdf guides (so that you can download and/or print). And to thank you for choosing my course, you will receive my following gift:
"CLAUDIA'S TIPS": An extra-pdf module in which I will help you to avoid some common mistakes.
"THE EXPERIMENTER'S FORM": A form to take notes throughout the pizza-making process. It will help you over time with your own version to achieve your ultimate personal pizza!
Are you ready to amaze your family and friends with your personal Italian cooking-show?
If yes, let's start now!!!
Who this course is for:
- Both for beginners and advanced bakers who want to make an authentic Neapolitan pizza, getting the results of a wood-burning oven.
You might know that who makes pizzas professionally, does not have much interest in putting himself in the shoes of those who have a simply home kitchen to make pizzas.
But I do.
My name is Claudia and I was born in a small town in Campania (the geographical region of Naples.)
I'm not a chef or a baker. Actually what I did in order for me to talk about how to make a real Neapolitan pizza, was to study and experiment for 2 years the different pizza making processes.
Are you wondering why I was so crazy to study for 2 years for something like that?
Simple, I’ve a food intolerance. Which is a big problem, if you love eating pizza.
Have dinner at pizzerias is very difficult to me, because sometimes they use too much yeast, and this make me sick. That's why I decided to make pizza at home.
But I didn’t want the typical homemade pizza, which is usually stiff or thick. I aimed to make at home that kind I ate at pizzerias when I was fine.
Everyone in my family told me to give up, because unfortunately I would not have succeeded without a wood-burning oven ... but didn't give up.
I created the "Sfida Pizza course" in order to bring you the results of my studies.
For us enthusiastic pizza makers, at times I'm sure it has been a challenge (in Italian we use the word "sfida"), but in my course you will find everything you need to win this challenge.
Welcome to Sfida Pizza!
La pizza napoletana per me non è un lavoro, ma una grande passione.
Mi chiamo Claudia, ho 32 anni e sono nata in un piccolo paese della Campania.
Mi interesso di cucina per 2 motivi:
1) Perché amo moltissimo la mia terra, e la cucina fa parte della sua identità.
2) Perché la cucina è uno dei modi in cui esprimo la mia creatività.
Non sono quindi diversa dai tanti appassionati come te. Quello che ho fatto per poter essere qui a parlarti di “vera pizza napoletana”, è stato solo studiare e sperimentare.
Ho studiato per rintracciare le caratteristiche che rendono una pizza napoletana “autentica”.
Ho sperimentato tecniche e ricette differenti, fino ad arrivare, dopo circa 2 anni, a mettere a punto un metodo affidabile che mi permettesse di fare in casa una pizza napoletana degna di questo nome.
Perché ho fatto tutta questa fatica?
La risposta è che semplicemente volevo riappropriarmi del piacere di mangiare una buona pizza napoletana, nonostante abbia un’intolleranza alimentare che mi rende difficile andare in pizzeria. Questo è stato un forte incentivo al perfezionamento.
Il corso SfidaPizza nasce per mettere al servizio di altri appassionati come me, il frutto dello studio che ho condotto per pura passione personale.
In fondo, chi fa pizze per professione, non ha molto interesse a divulgare tutti i segreti, né si mette nei panni di chi ha solo una cucina casalinga per fare le sue pizze.
Per noi comuni mortali fare una pizza napoletana in casa può davvero essere una sfida, ma nel mio corso troverai tutto il necessario per vincerla.
Benvenuto in SfidaPizza