Urban Slicer Neapolitan Style Pizza Dough: Start to Finish Instructions

Подписаться 469

Просмотров 9 тыс.

50% 1

An impeccable blend of flour and yeast for creating Italy's most famous pizza. Each package makes TWO 14" Neapolitan Style crusts.
Check out more here:
urbanslicerpizza.com/collecti...
Who is the Urban Slicer?
The Urban Slicer is just a guy. A guy who relentlessly cooks indoors and out. A guy who has been on BBQ Pitmasters, is a trusted brand ambassador and a World Food Championship chef. A guy who has been tirelessly bustin’ his hump for years to create the best possible pizzas and wants everyone to be able to do the same. He’s just a guy who’s graduated from the International School of Pizza and is a certified Pizzaiolo from Italy, Sicily and America.
Ultimately, he’s just a family guy named Matt who has created these products so that you can crank out world-class pizzas no matter where you are.

Опубликовано:

21 июн 2020

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 14

@monirsossain2757 2 года назад

Beautiful

@donnabudlewis2523 3 года назад

thank you

@Finesse2success 4 месяца назад

Got this for Christmas. I was just following the bag instructions and didn’t look this up til later but maybe you should include the oiling of the dough in the bowl part on the instructions cause I didn’t do that and it formed a skin.

@UrbanSlicerPizzaWorx 4 месяца назад

Did you put the dough in a covered container? If you used a towel, we don't recommend that. Plastic wrap or a lid is best. The oil, while helpful, is optional. The skin happens when the dough is exposed to oxygen.

@madrizz01 2 года назад

awesome video. Can you show what the dough looks like before you take it out of the mixing bowl. the first time i did this, it seemed like the the dough was to sticky

@MattFrampton 2 года назад

So sorry for the delay. If it’s too sticky, use some flour a tiny bit at a time. Lots of factors, but the dough should be tacky, not sticky. Check out the FAQ on our website for some more tips.

@Chris-sj5fh Год назад

How long can the dough sit in fridge in container (after rising)?

@WillyMcCoyBBQ 2 года назад

Is there a certain temperature for the water. We used warm water, but at what temp.? Our dough didn't rise. Just stayed the same size. It still tasted fine but the dough was not a Neapolitan. More like a plain style.

@MattFrampton 2 года назад

Hi Mark - the water should be about 80 degrees. There are some other possible issues, check out the FAQ on our website. Shoot us an IM or email if you think you might have an issue with the mixes.

@WillyMcCoyBBQ 2 года назад

@@MattFrampton Thanks Matt. Will let you know if we run into the same problem when we make the next one.

@UrbanSlicerPizzaWorx 2 года назад

Please do!