披薩神教 被遺忘的那不勒斯風格披薩

This video demonstrates how to create an authentic Neapolitan \"roto di carro\" style pizza using a direct dough method. The process emphasizes a 24-hour room temperature fermentation, the use of high-quality Tipo Zero flour, and traditional techniques for stretching and baking to achieve a soft, airy crust with a signature charred finish.