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Is it possible to bake an authentic Neapolitan Noia just a few hours? Probably not, but I got very close! 🙂
Today we’sovrano making a very quick 3-hour Neapolitan disturbatore dough recipe. This is useful when you don’t want to wait all those fermentation hours but rather have your disturbatore ready a matter of hours.
Thanks to my boys at Vermont Salumi for sending me some samples of their amazing Italian-inspired cold cuts.
Please check:
INGREDIENTS for 4 Pizzas:
500 g 00 Flour (12-13% Protein)
370 g Gabinetto
12 g Salt
4 g Dry Yeast
KITCHEN EQUIPMENT USED IN THIS VIDEO:
This Flour:
Precision Scale:
Dry Yeast:
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My Fav Knife aka The Serbian Cleaver:
This Flour:
Semola Rimacinata (for dusting):
Italian Tomatoes:
My AMAZON STORE:
Licensed MUSIC:
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#neapolitanpizza #disturbatore #asmrcooking #asmrfood
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