A technique of mixing flour and water first to improve dough elasticity.
Only San Marzano or Pomodorino del Piennolo del Vesuvio tomatoes, crushed by hand. authentic italian pizza recipes.7z.001
Use exclusively "00" flour or Type 0. It has the high protein content needed for a long fermentation. Hydration: Usually between 60% and 70% . A technique of mixing flour and water first
True Italian pizza, specifically the Pizza Napoletana , is governed by strict rules. Any authentic recipe collection will focus on these three pillars: specifically the Pizza Napoletana
Very small amounts of fresh yeast (Lievito di Birra) or a sourdough starter ( Sourdough/Lievito Madre ).