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I bake Naples pizza in a stone oven from now on in 90 seconds.
This uses the frozen dough.
I let you ferment for a long time overnight in the storage of this dough aging.
It is important to let you mature at long time to make dough big.
Dough is lengthend by hand.
This is a electricity-type stone oven.
I bake it in 90 seconds.
The Naples pizza is good for 90 seconds.
The best setting temperature is 550 degrees.
When it have to stretch out by hand.
It is necessary to smooth it kindly by using the hand of the person.
Because I use electricity, it is possible by putting it on the net, and waiting for 90 seconds.
I bake it now.
I only wait with a timer for 90 seconds.
Originally it is necessary to bake it with a craftsman turns it.
With this oven, it is not necessary.
This is called Naples pizza revolution.
During this time, operation becomes early by preparing for the next dough.
Pizza margarita is one piece of 3.5 euros locally.
The food which is cheap, and is early, and is delicious and is good for the health.
It is very low-calorie and is a health food.
I think that you can be pleased with everybody.
Pizza is usually baked by a firewood kiln.
The price of firewood is very high.
As for this, the electric stone kiln does not release heat.
And it is very small.
The daily electricity bill is several hundred yen by saving heat.
It is around 10,000 yen a month.
I can provide a pizza at the low price.
The side of the oven does not become hot, too.
Very safe.
It is not hot even if I touch it.
It is made safely to work.
There is no fault.
It was baked.
It is burnt well like this.
I lengthen this dough by 27 centimeters at 200 grams.
A bigger thing is a standard locally.
The electricity-type stone kiln exhibiting this time has 2 models.
One piece firing model and two pieces models.
It is a model of 980,000 yen and 1,480,000 yen.
We want everybody to know the splendor of the pizza of Naples.
There are 300 400 years historically.
I do it to widen it all over Asia.
Please taste it.