How to make the perfect Contemporanea pizza part 2!

A pizza dough recipe on how to make the perfect contemporary Neapolitan pizza. 🍕
Shop authentic Italian ingredients for making your perfect pizzas: https://salvo1968.co.uk/shop/pizza-es...

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Equipment we recommend 🧑🏼‍🍳 ⏲️

SunMix Evo 6 Nero Profondo: https://www.sunmix.it/en/products/1/6

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Link to full recipe and method: https://salvo1968.co.uk/blog/luigis-c...

Products used in this video:

Molino Casillo La 8 Plus Flour:
https://salvo1968.co.uk/casillo-la-8-...

Molino Casillo Rimacinata ‘TOP’:
https://salvo1968.co.uk/casillo-semol...

Rega San Marzano Tomatoes:
https://salvo1968.co.uk/rega-san-marz...

Castelli Grated Parmigiano Reggiano:
https://salvo1968.co.uk/castelli-grat...

Latteria Sorrentina Mozzarella Fior Di Latte Taglio Napoli Fette:
https://salvo1968.co.uk/ls-fior-di-la...

⏰ Time Codes ⏰

00:00 - Dough balls
01:37 - Balling techniques
04:02 - Opening up your dough
06:44 - Pizza ingredients
07:43 - Pizza peel techniques
08:49 - Cooking
09:16 - Oven temperatures
09:59 - Final product

In this video Luigi shows your how to ball and open your dough, to create the perfect base for making the contemporanea pizza.