@7thfloorpizza's reel — transcript & breakdown
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Audio
L'Italiano (Lasciatemi Cantare)
Toto Cutugno
Caption
This is my go to Neapolitan style dough I’ve been testing for a while. I used my focaccia recipe with a few tweaks, and the result is surprisingly good. The taste and texture are almost identical to a long fermented dough. The only thing missing is those beautiful leopard spots. 🥲 Part 2 the final part goes live in 24h. Stay tuned! 🔘 470g Warm water 🔘 14g Sea salt 🔘 1 tbsp EVOO 🔘 5g Instant dry yeast 🔘 700g Flour 🌾 Flour: Molini Pizzuti Costa D’Amalfi from @pizzata.co.nz #easy #dough #recipe #pizza #7thfloorpizza
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Gancho
4-Hour Neapolitan Pizza Dough (Part 1)
The video opens with an irresistible shot of a perfectly baked pizza, immediately grabbing attention and setting the aspirational tone.
The initial steps for activating yeast are shown clearly, establishing the foundation of the recipe and inviting viewers to follow along.
The process of mixing flour and other ingredients is demonstrated with close-ups, making the steps easy to understand and replicate.
Adding salt and olive oil is highlighted, showing crucial steps that contribute to the dough's final flavor and texture.
The first rest and stretch-and-fold technique are introduced, guiding viewers through the initial stages of dough development.
Subsequent stretch-and-fold cycles are shown, emphasizing the iterative process that builds dough strength and elasticity.
The dough's doubling in size is visually confirmed, providing satisfying progress feedback and building anticipation.
The video ends with reshaping the dough and a clear call to action for 'Part 2', encouraging viewers to follow and stay engaged.
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