Soft and Fluffy Pizza Just With a Pan and a Grill | Neapolitan Pizza by the Worldwide Champion [ENG] 

Learn how to make authentic Neapolitan pizza at home from the chef who won the Worldwide Championship of Neapolitan pizza artisans in 2010. An excellent Margherita recipe arranged to be made in a frying pan.
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This time, Chef Akinari showed us how to make Neapolitan pizza at home using Sacco Rosso Cuoco from Caputo.
- Ingredients
[Dough (for 135g x 12 balls)]
1kg Caputo's Sacco Rosso Cuoco
600g water
30g salt
1.2g Caputo's dried yeast
10g sugar
30g extra virgin olive oil
[Toppings (for 1 pizza)]
40g tomato sauce
(A can of whole tomatoes with 1% of salt)
50g mozzarella cheese
2g powdered cheese
3g extra virgin olive oil
basils
- Caputo
www.montebussan.co.jp/caputo/
"Sacco Rosso," a red bag with an overwhelming market share in Naples and Japan, is chosen by artisans who demand genuine quality.
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