How to make the best pizza dough - the way pros make homemade pizza! Make a cheese pizza or add your favorite toppings with this classic make-ahead pizza crust recipe.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

PIZZA DOUGH INGREDIENTS:
►1 1/4 cups warm water (300 ml) 105-110˚F.
►1/2 tsp active dry yeast
►1 tsp honey
►1/2 Tbsp fine sea salt
►3 1/3 cups all-purpose flour (420 grams)

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The secret to authentic Italian pizza at home is finally revealed! Join beloved Chef Marco Rossi as he shares his grandmother's 100-year-old pizza dough recipe straight from Naples, Italy. This foolproof method creates the PERFECT crispy-yet-chewy crust that will transform your homemade pizza game forever! Learn why Italian chefs NEVER use a rolling pin, the "windowpane test" that guarantees perfect dough every time, and ancient Italian pizza traditions passed down through generations. Whether you're a beginner or seasoned home chef, these simple techniques will give you restaurant-quality results with just 6 basic ingredients.
#HomemadePizzaDough #ItalianCooking #ChefMarco

00:00 - Intro
00:48- Sauce
05:15- Dough
09:16 - Mozzarella
13:39 - Herb oil
15:01 - Pizza

We're so pumped to launch our new shop at ProHomeCooks.com - we've linked up with our absolute favorite kitchen brands in the game to bring you a curated shopping experience specifically aimed at leveling up your home cooking!

Shop all the gear featured in the video
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Zwilling Power Blender - https://prohomecooks.com/products/power-blender

Click for more pizza content:
https://www.youtube.com/watch?v=iDOBkae3OFY

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Video Credits
Creator and Host - Mike G
Co-Editor - Christopher Pressler

2 grams active dry yeast, 375 grams water, 500 grams 00 flour, 12 grams salt

In this tutorial, I will show you how to stretch your Pizza Dough!

Before you start, create your custom recipe on http://www.pizzadoughcalculator.com/?utm_source=youtube&utm_medium=referral&utm_campaign=How_to_Stretch_Pizza_Dough

This video is part of a series in which I attempt to make the most perfect pizza in your Outdoor Oven.

Amazing Music by Cas van Son & Martijn Straatman

Video Artist: Joshua Pinheiro Ferreira

Pizzadoughcalculator: 
Here you can make your custom dough recipes for Neapolitan, Sicilian and American pizza. You will also find many tips & tricks.

Website : 
https://www.stadlermade.com/?utm_source=youtube&utm_medium=referral&utm_campaign=how_to_stretch_pizza_dough Order your own Outdoor Oven or just have a look at the blog or pizza calculator 

Blog:
https://www.stadlermade.com/makers-school/?utm_source=youtube&utm_medium=referral&utm_campaign=how_to_stretch_pizza_dough Here you will find mouth-watering recipes. Don’t worry, they are all easy to make and I will tell you how. 

Facebook : 
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Sources I trust:
Associazone Verace Pizza Napoletana website :
http://www.pizzanapoletana.org/index_...

And their PDF pizza guidelines & rules document :
http://www.pizzanapoletana.org/public...

More sources I trust :
https://www.frenchguycooking.com
http://modernistcuisine.com/
http://www.seriouseats.com/
http://www.thepizzabible.com/
http://www.chow.com/
https://www.americastestkitchen.com/

Warning this footage is performed by professionals in a fire-safe environment, and for entertainment purposes only. Accordingly, Pieter städler and the producers insist that any attempt to recreate or re-enact any action performed in this show is entirely upon the viewer's responsibility.

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👉 MY MASTER CLASS PIZZA : https://www.master-class.pizza/ 👈

We start
N.1 making the poolish (300ml. Water, 300gr. Flour, 5gr. Yeast, 5gr honey)
Mix everything keep 1 hour at room temperature to activate the leavened then put it in the fridge 16to24 hours

N.2 Let’s make the pizza dough (use all the poolish we made), add 400ml. Of water,
700gr. Flour, 30gr.salt , 10gr. Olive oil .
Mix everything then put into a bowl close and put it in the fridge for 16 to 24 hours

N.3 now it’s time to make the balls
Take the dough you made out of the fridge and wait 1-2 hours then make into balls, now let it rest for 2to4 hours at room temperature (it my vary depending on temperature usually 2 hours at 25c.)
Now ready to make the pizza warm up the oven at max temperature and then make the best pizza you ever made at home or restaurant!!
Please share and subscribe!!

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arabic:
هيا نبدأ
رقم 1 لعمل البركة (300 مل ماء ، 300 غرام طحين ، 5 غرام خميرة ، 5 غرام عسل)
اخلطي كل شيء ، احتفظي به في درجة حرارة الغرفة لمدة ساعة لتنشيط المنتج المخمر ، ثم ضعيه في الثلاجة لمدة 16 إلى 24 ساعة

N.2 نصنع عجينة البيتزا (نستخدم جميع أنواع البليش التي صنعناها) ، نضيف 400 مل. من الماء،
700 غرام دقيق 30 غرام ملح ، 10 غرام. زيت الزيتون .
امزج كل شيء ثم ضعه في وعاء ، وأغلقه وضعه في الثلاجة من 16 إلى 24 ساعة

# 3 الآن هو الوقت المناسب لضرب الكرات
خذ العجينة التي أعددتها من الثلاجة وانتظر من ساعة إلى ساعتين ثم تشكل الكرات ، والآن اتركها لمدة 2-4 ساعات في درجة حرارة الغرفة (يختلف المنجم حسب درجة الحرارة عادة لمدة ساعتين عند 25 درجة مئوية).
الآن جاهز لعمل البيتزا ، قم بتسخين الفرن إلى أقصى درجة حرارة ثم قم بإعداد أفضل بيتزا قمت بإعدادها في المنزل أو في المطعم !!

شارك واشترك !!

Spanish:
vamos a empezar
N.1 para hacer el poolish (300ml. Agua, 300gr. Harina, 5gr. Levadura, 5gr. Miel)
Mezcle todo, manténgalo a temperatura ambiente durante 1 hora para activar el producto con levadura, luego póngalo en la nevera durante 16 a 24 horas.

N.2 Hacemos la masa de la pizza (usamos todo el poolish que hicimos), agregamos 400ml. De agua,
700gr. Harina, 30gr. Sal, 10gr. Aceite de oliva .
Mezclar todo luego poner en un bol, cerrar y refrigerar de 16 a 24 horas.

# 3 ahora es el momento de golpear las bolas
Saque la masa que ha preparado de la nevera y espere 1-2 horas para luego formar bolas, ahora déjela reposar durante 2-4 horas a temperatura ambiente (la mía varía dependiendo de la temperatura generalmente 2 horas a 25c.)
Ya listo para hacer la pizza, calienta el horno a temperatura máxima y luego prepara la mejor pizza que hayas hecho en casa o en un restaurante !!
Comparte y suscríbete !!

italiano:
Cominciamo
N.1 per fare il poolish (300ml. Acqua, 300gr. Farina, 5gr. Lievito, 5gr. Miele)
Amalgamare il tutto, tenerlo a temperatura ambiente per 1 ora per attivare il prodotto lievitato, poi metterlo in frigo dalle 16 alle 24 ore

N.2 Facciamo l'impasto della pizza (usiamo tutto il poolish che abbiamo fatto), aggiungiamo 400ml. D'acqua,
700gr. Farina, 30gr. Sale, 10gr. Olio d'oliva .
Amalgamare il tutto poi mettere in una ciotola, chiudere e mettere in frigo dalle 16 alle 24 ore

#3 ora è il momento di colpire le palle
Prendete l'impasto che avete preparato dal frigo e aspettate 1-2 ore poi formate delle palline, ora lasciate riposare per 2-4 ore a temperatura ambiente (il mio varia a seconda della temperatura in genere 2 ore a 25c.)
Adesso pronti per fare la pizza, scaldate il forno alla massima temperatura e poi preparate la pizza più buona che abbiate mai fatto a casa o al ristorante!!
Condividi e iscriviti!!

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● MY PRODUCTS USED TO MAKE PIZZAS
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•PEELS: https://amzn.to/35HDYd1
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Anthony Falco of Roberta's in Bushwick, Brooklyn, teaches Sam Sifton how to make restaurant-style pizza dough at home.

Subscribe on YouTube: http://bit.ly/U8Ys7n

You ever wonder how to make pizza dough? We show you how with this pizza dough recipe tutorial.

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How to Make Pizza Dough at Home | The New York Times
http://www.youtube.com/user/TheNewYorkTimes

In this video I share with you my homemade pizza dough recipe and I'll show you how to make 2 authentic Italian pizza recipes .
Pizza Bianca and Pizza Margherita. Simple but delicious flavors!
But feel free to add any toppings you desire! :)

Let's be friends!
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♥

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Emma Fontanella
Via di Tor Vergata, 257
00133 Roma
Italia
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Write my email on the mailing address pls :D

Want to see more Italian cuisine? Watch my "What I eat in a day" video:
https://www.youtube.com/watch?v=Na-0rGOjoQk

Pizza Recipe in grams:

- 600 gr Flour( I always use 00 flour but feel free to use bread or all purpose flour)
- 400 gr Warm Water
- 20 gr Fresh Yeast
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Salt
____________________________________________________________


Pizza Dough Recipe in cups:

- 4 2/3 cups Flour
- 1 3/4 cups Warm Water
- 1 packet Dry Yeast
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Salt

Enjoy!
♥

Thank you to Ooni Pizza Ovens for sponsoring this episode. The world’s no. 1 pizza oven company, known for bringing portable pizza ovens to backyards all over the world. Thanks to new design features, make 16-inch pizzas while enjoying better temperature control, more fuel-efficient air flow, increased oven insulation, and better visibility. To check out Ooni for yourself, click here: https://bit.ly/3t2VDHD

Homemade pizza isn't something to be taken lightly. We're making a classic Neapolitan pizza and a classic roman pizza, and putting them together. Maybe there will be a winner, or maybe there will just be a lot of melty cheese.

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---------------------------------------------------------------
Full Recipe: https://www.joshuaweissman.com..../post/homemade-authe

Neapolitan Pizza dough is the absolute OG, but can you successfully make it in your home kitchen? We put pizza master Lucio to the test and the result is mouth-watering, crunchy bliss! Try this recipe for yourself and devour every slice – you may decide to never eat pizza out again!

🌍Get the recipe on my website https://www.vincenzosplate.com..../recipe-items/neapol

#howtomakeneapolitanpizzaathome #howtocookneapolitanpizza #neapolitanpizzaathome

======================================================

PIZZA SHOW MASTERCLASS

- How to Make Neapolitan Pizza like World Best Pizza Chef https://youtu.be/8Q_9h6VKm9c
- How to Make Whole Wheat Pizza like a Flour Technician https://youtu.be/0skXj_w8MMc
- How to Make Pizza Margherita like a Neapolitan Pizza Chef https://youtu.be/xKDnD8sJsuY
- How to Make Focaccia Barese https://youtu.be/aEnfMRI9Kbw
- How to Make Gluten Free Pizza https://youtu.be/tBBbyS7QxnU
- How to Make Roman Pizza (Pizza in Pala) https://youtu.be/m5IO-RYxLco
- How to Make Pizza Dough Balls https://youtu.be/oZxNbL5XB7w
- How to Stretch Neapolitan Pizza Dough https://youtu.be/mSUIZqOfmnM

===============================================

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📖Share it with your FOODIE friends on FACEBOOK

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=========================================================

⏱️⏱️TIMECODES⏱️⏱️

0:00 How to Make Neapolitan Pizza
0:32 Introduction to Pizza Chef Lucio
1:04 Ingredients for Neapolitan Pizza
1:37 How to Make the Pizza Dough
5:15 How to let the Dough Proof
6:55 How to Stretch Pizza
8:03 How to Preheat the Oven
8:38 How to Assemble Neapolitan Pizza
9:13 How to Cook the Pizza
10:46 How to Eat Pizza, E Ora si Mangia... Vincenzo's Plate!

========================================================

PASTA RECIPES: http://bit.ly/MyPastaRecipes

PIZZA RECIPES: http://bit.ly/MyPizzaRecipes

NONNA’S RECIPES: http://bit.ly/NonnaRecipes

==========================================================

🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).

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👉 MY MASTER CLASS PIZZA : https://www.master-class.pizza/ 👈

AFTER MAKING THE PIZZA DOUGH FOR THE HOUSE VIDEO 2 YEARS AGO, i decided to make a new version 2021 of: how to make the Pizza dough for the house but this time with a new method POOLISH, and most important, with all ingredients that you can find in your local store, very easy to make and very simple and very fast ! i hope you like the video and please just if you can subscribe and share with your friends everywhere and leave a like :) also please when you make this Neapolitan pizza Tag me on insta. @vitoiacopelli
Also if you love italian subscribe to my new italian channel also: @vitoiacopelliita6967
Recipe for the poolish
300ml. Water
300gr. Flour
5gr. dry yeast
5gr. Honey
Recipe for this pizza dough dough
POOLISH (ALL)
WATER 700ml.
FLOUR 1250GR.
SALT 40GR.

Spanish
DESPUÉS DE HACER LA MASA DE PIZZA PARA EL VIDEO DE CASA HACE 2 AÑOS, decidí hacer una nueva versión 2021 de: cómo hacer la masa de pizza para la casa pero esta vez con un nuevo método PISCINA, y lo más importante, con todos los ingredientes que puedes encontrar en tu tienda local, muy fácil de hacer y muy simple y muy rápido! Espero que les guste el video y por favor solo si pueden suscribirse y compartir con sus amigos en todas partes y dejar un me gusta :) también por favor cuando hagan esta pizza napolitana Etiquétenme en insta. @Vito Iacopelli
Además, si te gusta el italiano, suscríbete a mi nuevo canal italiano también: @Vito Iacopelli ITA
Receta para el poolish
300ml. Agua
300gr. Harina
5gr. levadura seca
5gr. Miel
Receta para esta masa de pizza
PISCINA (TODAS)
AGUA 700ml.
HARINA 1250GR.
SAL 40GR.

Arabic
بعد صنع عجينة البيتزا للفيديو المنزلي منذ عامين ، قررت عمل نسخة جديدة 2021 من: كيفية صنع عجينة البيتزا للمنزل ولكن هذه المرة بطريقة جديدة مبللة ، والأهم من ذلك ، مع جميع المكونات التي تحتاجها يمكن أن تجده في متجرك المحلي ، من السهل جدًا صنعه وبسيط جدًا وسريع جدًا! آمل أن يعجبك الفيديو ويرجى فقط إذا كان بإمكانك الاشتراك والمشاركة مع أصدقائك في كل مكان وترك مثل :) من فضلك أيضًا عند إعداد بيتزا نابولي ، ضع علامة لي على إنستا. تضمين التغريدة
أيضًا إذا كنت تحب الإيطالية ، اشترك في قناتي الإيطالية الجديدة أيضًا:Vito Iacopelli ITA
وصفة للبركة
300 مل. ماء
300 غرام طحين
5 غرام. الخميرة الجافة
5 غرام. عسل
وصفة عجينة البيتزا هذه
POOLISH (الكل)
ماء 700 مل.
طحين 1250 جرام.
ملح 40 غرام.

Italiano (andate sul mio canale italiano ho lo stesso video in italiano li)

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● MY PRODUCTS USED TO MAKE PIZZAS
•DOUGH BALLS BOXES: https://amzn.to/35DGQHM
•BRICKS FOR YOUR HOME OVEN: https://amzn.to/2yCuLq8
•PEELS: https://amzn.to/35HDYd1
•OVEN SUGGESTED: www.zio-ciro.com
•OVEN SUGGESTED USA: www.ziociro.com

MY pizzeria WWW.PIZZAPROVAMI.COM
7407 W MELROSE AVE LOS ANGELES CA 90046
MY pizzeria association NAPULE' PIZZERIA byVito Iacopelli(Colombia)
Please comment below if you have any questions
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This easy pizza dough recipe uses 6 simple ingredients to create a pizza crust that everyone will love. Elevate your weeknight dinners and family meals to new heights with this delicious and easy-to-make dough. There’s no need for a pizza stone, fancy flour, or complicated techniques. This seamless recipe is sure to become a staple in your home, just like it is mine!

RECIPE: https://preppykitchen.com/spring-pizzas/

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Easy Authentic Pizza Dough Recipe / Baked On Gozney Arc XL - FULL TUTORIAL !

KYS Norway PRO Baker 5 PLUS Spiral Mixer UnBoxing And Pizza Dough Recipe
https://youtu.be/C7aBBQQ35OY ✅

Gozney Arc XL Pizza Oven Unboxing And Simple Setup
https://youtu.be/mlh5efzxPes ✅

My Easy Pizza Dough Recipe in KYS Pro Baker 5 Plus Spiral Mixer
https://youtu.be/7lPlulwWOnE ✅


#pizza #gozney #bakelikeapro

You guys asked for an easy pizza recipe and here it is! Who better to show you how to make pizza than Gennaro himself? Using his family recipe he guides you through every step from kneading the dough to making the classic margherita topping. This is everything you need to know about pizza in one video folks.

What's your favourite pizza topping? Any great tips you can share with the Food Tube Family? Let us know in the comments box below.

If you love Gennaro as much as we do then please subscribe to his own channel where you'll get loads of great recipe videos not available anywhere else: http://goo.gl/BQ5OCe

Recipe here: http://goo.gl/fKbKPR
This recipe is adapted from one of Gennaro's fabulous books: http://goo.gl/S4DRUi

This video was filmed on the beautiful island of Gozo in the Mediterranean. Thank you to all our lovely friends there:

Kempinski Hotel
Connection Caterers
Zafiro Restaurant, Xlendi
Ta Mena Estate
Frank's Garage

Links from the video:
Gennaro's Zuccotto Pudding | http://goo.gl/YKJwo1
More Food Tube videos | http://goo.gl/1v3cnE

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In this video, Gino shows you how to make the ultimate family favourite, and what Italians are most known for… Pizza!

Watch @thismorning weekdays from 10am on ITV and ITV Hub : https://www.itv.com/thismorning // https://daytimelink.itv.com/3taeO2m

Pizza is arguably Italy's most famous dish and can now be found all over the world. We're most familiar with takeaway and even frozen pizza but once you've made your very own pizza from scratch, there really is no going back.

In this video, Italian chef, Gennaro Contaldo shows you how to make homemade pizza at home - don't worry, you don't need a wood oven to follow this recipe. Here you'll learn how to make, knead and shape the dough before topping with delicious Parma ham and fresh rocket for a simple yet delicious meal!

-------------------------------------------------------------------

Ingredients
(makes 2 x large pizzas)

For the dough

500g strong flour
5g salt
10g fresh yeast
325ml lukewarm water

Topping for Margherita

150g tinned chopped tomatoes or tomato passata
Salt & pepper
1 x tablespoons extra virgin olive oil & extra for drizzling
1 x tablespoon grated parmesan cheese
1 x ball mozzarella
A few fresh basil leaves

Topping for Prosciutto & Rocket

Extra virgin olive oil for drizzling
1 x ball mozzarella
1 x tablespoon grated parmesan
4 x slices of Parma ham
Handful of rocket
Juice of ½ lemon

Method
First make the dough. Dissolve the yeast in the lukewarm water. Combine flour and salt in a large bowl. Gradually add the yeast mixture, mixing well until you obtain a dough. Place dough on a lightly floured work surface and knead for about 10 minutes. Cover with a cloth or cling film and leave to rest in a warm place for at least 30 minutes until the dough has doubled in size.

Preheat the oven to 220 degrees centigrade.

Take the dough, knock it back, then divide into two pieces, cover each with a cloth and leave to rest in a warm place for a further 30 minutes.

Meanwhile prepare the toppings. For the Margherita, place tomatoes or passata in a small bowl, season with salt & pepper and stir in 1 tablespoon of extra virgin olive oil. Roughly chop the mozzarella.

Sprinkle some flour onto a clean work surface and with your fingers spread each piece of dough into a roughly round shape with a border, make the dough as thin as you can but be careful not to tear it. Sprinkle some semolina or flour onto 2 large flat baking trays and place the pizza bases on them.

Drizzle a little extra virgin olive oil over each base. On one, spread the tomato mixture evenly over, sprinkle with parmesan, scatter a few basil leaves over and top with mozzarella.

On the other base, arrange mozzarella and parmesan all over, top with Parma ham.

Place both pizzas into the hot oven and bake for 8 – 10 minutes.
In the meantime, toss the rocket in a little extra virgin olive oil and lemon juice.

Remove the pizzas from the oven, top the Parma ham pizza with rocket and serve immediately.

------------------------------------------------------------------------------------------------

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Please visit http://bit.ly/Citalia if you are thinking about planning your next Italian getaway

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Neapolitan pizza dough is the most recognized in the world, but many get it wrong, so I’ve enlisted world champion pizza maker, Johnny Di Francesco to teach us his secrets to how to make neapolitan pizza dough. True to Italian tradition, Neapolitan pizza dough is made up of very few ingredients, water, salt, yeast and all-important flour. The taste and crunch make all the difference, so watch as we pair it back and respect the simplicity of this fine dough.
This is the first episode in a series completely dedicated to pizza. If you aren’t already obsessed with perfecting your version of Neapolitan pizza, you will be with these traditional methods that will ensure you get it right each and every time. This is how to make Neapolitan Pizza dough like a World Best Pizza Chef

#neapolitanpizza #howtomakeneapolitanpizzadough #neapolitanpizzadough

🌍Get the recipe on my website https://www.vincenzosplate.com..../recipe-items/neapol

===============================

PIZZA SHOW MASTERCLASS

- How to Make Neapolitan Pizza like World Best Pizza Chef https://youtu.be/8Q_9h6VKm9c
- How to Make Whole Wheat Pizza like a Flour Technician https://youtu.be/0skXj_w8MMc
- How to Make Pizza Margherita like a Neapolitan Pizza Chef https://youtu.be/xKDnD8sJsuY
- How to Make Focaccia Barese https://youtu.be/aEnfMRI9Kbw
- How to Make Gluten Free Pizza https://youtu.be/tBBbyS7QxnU
- How to Make Montanara Pizza https://youtu.be/qNxHnG9tmIg
- How to Make Roman Pizza (Pizza in Pala) https://youtu.be/m5IO-RYxLco

===================================

INGREDIENTS:
600ml water (room temperature)
1kg 5 Stagioni Napoletana Pizza Flour, Tipo 00 (RED)
30g salt
1-2g fresh yeast (or half teaspoon of dry yeast)

UTENSILS:
Large mixing bowl
Table or bench space
Your hands!
OPTIONAL: This pizza can also be made using a stand mixer

===============================================

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📖Share it with your FOODIE friends on FACEBOOK

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🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) https://www.vincenzosplate.com/italian-tour/

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=========================================================


PASTA RECIPES: http://bit.ly/MyPastaRecipes

PIZZA RECIPES: http://bit.ly/MyPizzaRecipes

NONNA’S RECIPES: http://bit.ly/NonnaRecipes

==========================================================

🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).

In this video Johnny and I got together to show you how to make a beautiful Neapolitan pizza with dry yeast in the crust. That’s right: Dry yeast for those who don’t have fresh yeast at home. This means you can make fresh, authentic, tasty pizza crust whenever you want. This dough is perfect for pizza lovers who want the perfect, crispy crust every time. Ready for this Neapolitan pizza to blow your mind?

💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com..../neapolitan-pizza-wi

#neapolitanpizza #pizza #vincenzosplate

===============================================

PIZZA SHOW MASTERCLASS

- How to Make Neapolitan Pizza Dough with Dry Yeast Like a World Champion Pizza Chef https://youtu.be/6N6on0GaT3w
- How to Make Neapolitan Calzone Like a Pizza Chef from Naples https://youtu.be/oRPr9eXwT3M
- How to Make Roman Pizza in Pala https://youtu.be/Gd3laFQPS8Y
- How to Make Focaccia Bread https://youtu.be/L1BGKrZDqyE
- How to Make Contemporary Neapolitan Pizza https://youtu.be/yh6VF0ruhAY
- How to Make Panuozzo Napoletano https://youtu.be/cI6uAJNqt0g

===================================

INGREDIENTS:
Pizza Crust:
600 ml water
1 kg Flour Le 5 Stagioni Pizza Napoletana brand 35 oz
30 g Salt 1 oz
1 gram Dry yeast

Pizza Toppings:
Refined semolina
Tomato sauce
Sliced mozzarella
Full basil leaves
Extra virgin olive oil

METHOD:
To make the pizza crust:
1. Add water and dry yeast to the mixing bowl. Mix with your hands to activate the yeast.
2. Slowly add flour to the mixture. Continue to mix with your hands.
3. Once all the flour is in, add the salt. You want to spread out the time between the yeast going into the bowl and the salt going into the bowl. Work the dough and continue to add flour if you still have some.
4. When the dough begins to form, turn the bowl over and let the dough sit on the bench. Add flour onto the bench and knead the dough into the flour, allowing it to absorb as much flour as it needs.
5. Johnny recommends not sprinkling the flour on top but rather putting it in front of the dough on the bench so you can place the dough into the flour as you see fit.
6. Continue to work the dough with pressure. Brace yourself with one foot and really put your muscle and heat into the dough. This part of the process takes anywhere between 15 and 25 minutes.
7. To know if the dough is ready use the spring test in the middle of the dough lump or a digital thermometer (23-26 degrees C).
8. Once the dough is ready, cover it with a damp cloth and let it rest for at least two hours on the bench, outside the fridge.
9. After two hours, break the dough into six dough balls of equal size. There are many techniques to roll the dough balls, but make sure they are of similar or equal size.

Keep reading the recipe via:
https://www.vincenzosplate.com..../neapolitan-pizza-wi

===============================================

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📖Share it with your FOODIE friends on FACEBOOK

🍝Check out my website to get more recipes http://vincenzosplate.com/

🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) https://www.vincenzosplate.com/italian-tour/

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💯 To purchase my t-shirts and more follow this link: https://www.vincenzosplatestore.com/

✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.

=========================================================

⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Neapolitan Pizza with Dry Yeast
0:35 Ingredients for Neapolitan Pizza with Dry Yeast
1:43 How to Make the Pizza Dough
2:58 How to Choose the Right Flour
4:29 How to Knead the Dough
7:44 How to Know When the Dough is Ready
8:21 Johnny's Secret Formula
10:22 How to Let the Dough Rest
11:06 How to Make the Dough Balls
14:48 How to Stretch the Dough Balls
16:50 How to Place the Pizza in The Oven
17:37 How to Cook Pizza
20:21 How to Eat Pizza, E ora si Mangia, Vincenzo's Plate

=========================================================


🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

In this tutorial, I will show you how to make a Neapolitan pizza Dough!
If you like to skip straight to the making go to 2:33

You can also use this method to make Sicilian style or American style dough. Make sure to add sugar/olive oil together with your yeast.

Before you start, create your custom recipe on http://www.pizzadoughcalculator.com/?utm_source=youtube&utm_medium=referral&utm_campaign=how_to_make_neapolitan_pizza_dough

This video is the first in a Pizza series in which I attempt to make the most perfect pizza in your Outdoor Oven.

Amazing Music by Cas van Son & Martijn Straatman

Video Artist: Joshua Pinheiro Ferreira

Pizzadoughcalculator: 
Here you can make your custom dough recipes for Neapolitan, Sicilian and American pizza. You will also find many tips & tricks. http://www.pizzadoughcalculator.com/?utm_source=youtube&utm_medium=referral&utm_campaign=how_to_make_neapolitan_pizza_dough

Website : 
https://www.stadlermade.com/?utm_source=youtube&utm_medium=referral&utm_campaign=how_to_make_neapolitan_pizza_dough Order your own Outdoor Oven or just have a look at the blog or pizza calculator 

Blog:
https://www.stadlermade.com/makers-school/?utm_source=youtube&utm_medium=referral&utm_campaign=how_to_make_neapolitan_pizza_dough Here you will find mouth-watering recipes. Don’t worry, they are all easy to make and I will tell you how. 

Facebook : 
https://www.facebook.com/stadlermade/ for pizza news, outdoor cooking tutorials, and food discussions ;)

Instagram : 
https://www.instagram.com/stadlermade/ see what I am making, cooking and discovering. 

Sources I trust:
Associazone Verace Pizza Napoletana website :
http://www.pizzanapoletana.org/index_...

And their PDF pizza guidelines & rules document :
http://www.pizzanapoletana.org/public...

More sources I trust :
https://www.frenchguycooking.com
http://modernistcuisine.com/
http://www.seriouseats.com/
http://www.thepizzabible.com/
http://www.chow.com/
https://www.americastestkitchen.com/

Warning this footage is performed by professionals in a fire-safe environment, and for entertainment purposes only. Accordingly, Pieter städler and the producers insist that any attempt to recreate or re-enact any action performed in this show is entirely upon the viewer's responsibility.

Chicken braised in a spice infused sauce with chickpeas and dried apricots. Just - YUM!

https://www.recipetineats.com/chicken-tagine/

Authentic Kefta Tagine Recipe | Moroccan Tagine Recipe

If you want to experience the rich and comforting flavors of Moroccan cuisine, then this Kefta Tagine (Moroccan meatball tagine) is a must-try! Packed with juicy Moroccan kefta (spiced meatballs), slow-cooked in a rich and aromatic tomato sauce, and topped with perfectly poached eggs. This traditional Moroccan dish delivers bold, comforting flavors in every bite.

Perfect for family dinners, this easy Moroccan tagine recipe brings the warmth of homemade comfort food straight to your table. Whether you're a fan of authentic Moroccan cuisine or just discovering it, this kefta with eggs is one of the most satisfying dishes you’ll ever try.

Tagine is a traditional North African dish named after the earthenware pot it’s cooked in.

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►Essential Equipment for Moroccan Kefta Tagine:

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Cast Iron or Steel pan https://amzn.to/3o9soRW

Servings: 2 - 3

► Ingredients for Moroccan Kefta Tagine


► For the Kefta (Meatballs):

350g beef mince (80/20)
½ medium onion, finely chopped or minced
2 tbsp fresh coriander, finely chopped
½ salt
½ tsp black pepper
½ tsp red chili powder (adjust to taste)
1 tsp ground cumin
1 tsp ground coriander
½ tsp paprika

► For the Sauce:

4 ripe tomatoes, grated
2 garlic cloves paste
1 cup green peas
2 tbsp fresh coriander, chopped
1 tbsp parsley, chopped
5 tbsp olive oil
1 tbsp tomato paste
½ tsp salt (adjust to taste)
1/2 tsp turmeric
½ tsp black pepper
½ tsp paprika
½ tsp chili
½ tsp ground cumin

►To Finish:

2–3 eggs (optional, for poaching on top)
Extra fresh coriander for garnish
Optional: extra pinch of cumin before serving

Enjoy!







00:00 Intro
00:27 Kefta Prep
01:59 Kefta Tagine Ingredients
02:31 Cooking the Tagine
04:12 Adding Eggs in Tagine
05:14 Final Touches
06:10 Tasting










DISCLAIMER: This video is not sponsored. This video was not paid for by outside persons or manufacturers. No gear was supplied to me for this video. The content of this video and my opinions were not reviewed or paid for by any outside person. The description may contain affiliate links to products we enjoy using ourselves. Should you choose to use these links, this channel may earn affiliate commissions at no additional cost to you. We appreciate your support!














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In this documentary, we will take you to the Tamalalet region, the outskirts of the city of Marrakesh, where the region is famous for its picturesque nature, where we will meet the young man Ayoub, who will introduce us to the world of traditional Moroccan cooking, where you will learn with him how to cook several types of authentic Moroccan tagines with the touch of the residents of the city of Tamalalt, where Chef Ayoub will ignite... Wood charcoal, placing the tagine pots, and preparing the tagine of local chicken, rabbit, beef, and goat meat, where he explains and shows you how each type is cooked and how long it will take to be ready to eat.
The Moroccan Tajine is one of the most famous traditional dishes in Morocco. It is a round clay pot used to cook food. Moroccan tagines are characterized by their slow, low-heat cooking method, which helps shred the meat and cook the vegetables slowly, thus preserving the flavors and nutrients.

Moroccan tagine can be prepared in many different ways. Different types of meat, chicken, or fish can be used, and a variety of vegetables and spices can be added.

Location on Google map: https://maps.app.goo.gl/m5trBhPBFBApDuQF9

How to prepare traditional Moroccan vegetable dough with local chicken, rabbit, beef, and goat meat in an easy and simplified way for beginners and beginners, at the hand of a professional chef in the Tamllalt region.
The roads to Tamllaltvary depending on the starting point, but you can reach it coming from Casablanca, Ovas or Marrakechau from all regions of Morocco.
Tamllalt is located on the main national road linking Marrakesh and Beni Mellal.
The road to Tamllalt does not take long, considering that most of it is two lanes. Approximately 45 minutes from Marrakesh station.

► SUPPORT - https://www.buymeacoffee.com/moroccanstreetfood

Full disclosure:
This trip was completely self-financed.
We paid the travel expenses from our own money.

#food #tajine #chiken #beef

00:00 Intro
00:59 Footage from the documentary
01:30 Location on google Earth
02:19 Ignite wood charcoal
04:16 Tagines on the coals
05:28 How to put onions
06:09 How to add oil
06:41 Spices
08:44 How to put beef and goat meat
09:50 How to put local chicken and rabbit
11:10 Coriander, parsley and Chopped onions
13:12 Round pieces of onions and tomatoes
17:30 Coriander, parsley and lemon pieces
18:50 Dried grapes and prunes
21:47 Mix the spices with the meat over the fire
24:01 How to put carrots in a meat tagine
27:16 How to put potatoes and tips for viewers
28:31 Place the circular onion pieces
31:08 Place tomatoes and coriander on a beef and goat tagine
32:30 How to add peas
32:53 How to add green beans to goat tagine
34:23 The final appearance of the tagine
36:16 Outro

Ingredients and ingredients:

Beef
Goat meat
Rabbit meat
Local chicken
tomatoes.
Onions cut into slices
potatoes
Carrots
dry grape
Dried plum.
Two cloves of garlic.
olive oil.
coriander
parsley
peas
Green beans
saffron
Pepper, cumin and salt as desired.

Note: It is preferable to cook the tagine on embers for a better taste.

Thanks to Chef Ayoub Halwani for his hospitality

Moroccan street food is a channel for enjoying relaxation with delicious food.

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Explore Unseen Food Streets

JUST STREET FOODS...

Subscribe on my Channel @MoroccanStreetFood ⬅️ and Enjoy Amazing Street Foods of Morocco.

Street food in depth and not boring!

we are always trying to make a good videos.

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Moroccan Chicken Tagine - Tajine De Poulet - TASTY RECIPE طاجين - How to make Moroccan Chicken Tagine

This tasty Moroccan Tagine is enough to wow your guests. Amazing spices and juices from the chicken, give this Tagine dish a wonderful flavour.

A tajine or tagine is a historically Berber North African dish that is named after the earthenware pot in which it is cooked.


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Servings: 5


INGREDIENTS

For the Chicken Tagine

1kg chicken medium cut

7 tbsp olive or sunflower oil

1 onion

9 dried prunes

2 tbsp raisins or sultanas

1/2 cup green/brown olives

Some fresh coriander

3 garlic cloves

1 green chilli

1 tomato

2 tsp salt

1.5 tbsp coriander powder

2 tsp of turmeric powder

Half tbsp paprika powder

2 tsp of black-pepper

1 tsp ginger powder

Half tbsp cumin powder

1 tsp red chilli powder

2 tbsp sugar

1 tbsp cinnamon powder

1 Tagine pot or use a Normal Non-Stick Pan that can be covered but Tagine Pot is highly recommended.


I hope you will enjoy this Delicious Moroccan Tagine Recipe. Please do give the Video a like if you enjoy this recipe.






















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Intro track by: Inkyz - Bottle http://www.soundcloud.com/inkyz
https://twitter.com/InkyzMusic

Chicken Tagine is a traditional Moroccan dish made with chicken braised with spices, garlic, onion, olives and preserved lemons. I am making my chicken tagine in the Dutch oven and it works perfectly fine. You will definitely enjoy this chicken tagine recipe and please everyone at the dinner table. I serve my chicken tagine with basmati rice pilaf with dry fruits and apricots.

Chicken Tagine Ingredients:
Whole chicken
Saffron
1 cup pearl onion
5 garlic cloves
1 inch ginger
2 preserved lemons
1 tsp paprika
1 tsp turmeric
1 tsp cumin
1 cinnamon stick
1 cup chicken stock
1 cup picholine olives
Salt
Pepper
Olive oil

Don't forget to subscribe to my channel Lounging with Lenny: http://youtube.com/c/loungingw....ithlenny?sub_confirm

Check out my other helpful food video recipes:
Lamb Tagine: https://youtu.be/9Yzbre1n3WU
Beef Tagine: https://youtu.be/DPFqrSaUZUw

Accessories You Can Use (affiliate):
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#loungingwithlenny #chicken #tagine #chickentagine #cooking #recipes

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Simple tasty Moroccan Chicken Tagine recipe - Tagine de Poulet- طاجين الدجاج بالخضرة- How to make Moroccan Chicken Tagine

This tasty Moroccan Tagine is enough to wow your guests with its amazing spices and juices. A tajine or tagine is a historically Berber North African dish that is named after the earthenware/clay pot in which it is cooked giving the food a wonderful taste.

As seen on Everyday Gourmet.

In this video I show you guys how to make a traditional Moroccan lamb tagine. Goes great with fresh bread. Make sure to leave a like, subscribe and comment


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#cooking #cook #food #kitchen #tastyfood #homemade #happy #easyrecipes #recipe #recipes #homecooks #healthy #healthyeating#morocco#agadir#healthycooking

#Tagine #Lambshank #Moroccanfood

Lamb shank cooked in sweet and savory delicacy, a traditional dish from Morocco, cooked in Moroccan spices and dried apricots and fresh dates.

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The following text is courtesy of one of my subscriber, Ash, who listed the entire recipe in the comment ❤️

Dry rub on lamb:
Salt & Pepper
1Tbs Paprika
2Tbs Dried Coriander
2Tbs minced garlic
1Tbs minced garlic
Refrigerate overnight

Preheat oven to 200C
Put 3Tbs oil in ovenproof dish (clay tagine or
large pot)
Sautee 1 red onion for 3 minutes,
add to the pan 1 cinnamon stick, 1 tsp dried
ginger, 1 tsp red chili, 1 TBS tomato
paste…cook for 2 minutes

Add lamb shanks and brown on each side

Add water (2 cups.OR however much it takes
to cover the lamb 3/4 in the pot)

Add 6-8 dried dates, 10-12 dried apricots

Bring to a boil and cover, transfer dish/pot to
oven

Cook for 60 minutes, then turn the lamb
around and bake another 30 minutes or until
lamb is tender

Remove meat and fruits from the sauce, then
reduce the sauce until thickened (add any
extra salt, pepper or whatever else is desired
at this point)

pour sauce over the lamb and add fruits back.
Serve with fresh coriander leaves.

This classic North African beef recipe is simple to do and makes a wonderful meal to share. This tagine recipe is like a stew with attitude: seasoned with aromatic spices then coupled with squash and prunes slow-cooked in its own juices. Brilliant.

What are your favourite North African dishes Food Tubers? Think we should be looking further south on the continent for inspiration? Tell us what you would like to see on the channel in the comments box below, we would love to hear from you.

This recipe was first shown as part of the Jamie Does series on Channel 4 (UK). If you're in the UK or Ireland you can view the whole thing right here: http://goo.gl/5TJjtt

And it's also in the book on page 210: http://goo.gl/782OPV

Links from the video:
Classic Lamb Tagine | http://goo.gl/xCu6tF
Hearty Sausage Casserole | http://goo.gl/epBpiI

For more nutrition info, click here: http://jamieol.com/D3JimM

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This chicken tagine with olives and preserve lemons is a staple recipe in every Moroccan home :-)
WRITTEN RECIPE: http://goo.gl/BO0IIY

INGREDIENTS
- 1.5 kg chicken (cut into pieces or just thighs)

Ingredients for Chicken Marinade:
- Saffron water: A large pinch of saffron + 1 cup of warm water. You can store up to 1 month in the fridge.
We will use 1 teaspoon of saffron water.
- The pulp of 1 large preserved lemon (or 2 small ones)
- A handful of fresh cilantro and parsley
- 2 large garlic cloves
- 2 teaspoons ground paprika
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/4 teaspoon of pepper
- 2 tablespoons of olive oil

Ingredients for the tagine:
- 2 onions (grated)
- 2 tablespoon olive oil
- Pinch of salt and ground turmeric
- 1 tablespoon fresh lemon juice
- Handful of green olives
- The skin of 1 preserve lemon (cut into quarters)

STEPS:
Preparing the ingredients
1- First, let’s prepare saffron water. Soak the saffron threads in some warm water for 10 minutes. This method boosts the saffron flavors and is economical as you can store this flavored water and use it when needed.
2- Quarter the preserved lemon. Separate the pulp from the skin. Finely chop the pulp and reserve the skin for later.
3- Finely chop the parsley and cilantro.
4- Grate the garlic cloves

Marinating the chicken
5- Now we are ready, let’s make the charmoula! In a large bowl combine: the chopped parsley and cilantro, chopped preserved lemon pulp, garlic, ground paprika, ginger, cumin, pepper, saffron water, and olive oil. Mix well.
6- Place the chicken in the charmoula marinade and massage into the flesh. I am using only chicken tights, but you can use any other chicken parts.
7- Cover and refrigerate for at least 1 hour or overnight.

Setting the tagine
8- Peel and grate the onions. Finely chop the leftover onion pieces.
9- Drizzle olive oil in the bottom of the tagine and cover with the onions.
10- Sprinkle a little bit of salt and turmeric over the onions.
11- Add the chicken over the onion bed, and cover with any leftover charmoula.

Cooking the tagine
12- When cooking in a traditional tagine over the stove, use a heat diffuser to avoid burning and cracking the bottom of the tagine. It’s a must!
13- On low-medium heat, place the diffuser first, then the tagine on top of it. Cover and cook for around 15-20 minutes until the onions and chicken release their juices and the liquids start simmering.
14- Then, reduce the heat to low, cover the tagine, and cook until the chicken is tender. This can take 1 hour or more, depending on the chicken parts and quality of your tagine. Very important – make sure that the heat is low.
15- Add the lemon juice and green olives to the sauce.
16- Top the chicken with the preserved lemon skins.
17- Taste your sauce and add salt if necessary – we wait until the end to add salt, because the preserved lemons in the charmoula are already salty!
18- Do not cover the tagine, and continue cooking for another 15 minutes or so, until the liquids have evaporated and the sauce has thickened.

Serve immediately with crusty bread. Bon appetite!

* If you'd like to watch a Dada (traditional Moroccan cook) make this dish, check out this video: https://flavorsofmorocco.teach....able.com/p/chicken-t

We go into the kitchen of Aziza with Chef Mourad Lahlou where he shows us how to make his version of the classic Moroccan chicken tagine with olives and preserved lemons.

The products featured in this video can be purchased at Williams-Sonoma.
Tagine:
http://www.williams-sonoma.com..../products/tunisian-h
Preserved Lemons:
http://www.williams-sonoma.com..../products/mourads-mo

More recipes from Chef Lahhou can be found in the Mourad New Moroccan Cookbook:
http://www.williams-sonoma.com..../products/mourad-new

A similar recipe for a chicken tagine with olives and preserved lemons can be found on Williams-Sonoma's website: http://www.williams-sonoma.com..../recipe/chicken-tagi

Moroccan Lamb Tagine Recipe (Mrouzia) - Tajine de Viande - TASTY RECIPE طاجين - How to make Moroccan Lamb Tagine

Try this Mouth Watering Moroccan Lamb Tagine (Mrouzia) that is full of amazing flavours. Tender Lamb just melts in your mouth. This special Mrouzia Lamb Tagine is topped with Apricots, Raisins, Almonds, Plums & Saffron which gives this dish a Wonderful Taste, its Unforgettable. A Perfect Moroccan Lamb Tagine Dish that is fit for Family Gatherings, Weddings, Iftaars and Walimas etc. You can serve this Lamb Tagine with Bread, Thick Spicy Fries, Couscous and a Chunky Salad.

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Servings: 8


►Recipe Ingredients for the Lamb Tagine

1 and Half KG of Medium Lamb Pieces (Shoulder Cut is the Best)
2 and Half TBSP of Ras el Hanout (Mrouzia Spice)
Half TBSP Ginger Powder
Half TBSP Turmeric Powder
2 Teaspoon Ground Black-Pepper
Half TBSP Salt
2 TBSP Unsalted Butter
4 TBSP Honey (Good Quality)
3 TBSP Oil
Pinch of Saffron
4 Sliced Onions (Medium Size Onions)
1 TBSP Cinnamon Powder
Half to 1 Cup of Water


►For the Decoration with the Prunes

Enough Water to Cover the Prunes
1 Cup Prunes (Dried Plums)
1 TBSP Sugar
1 Teaspoon Cinnamon Powder
Reduce to a Thick Sauce by cooking for 10 to 15 minutes


►For the Decoration with the Apricots & Golden Raisins

Enough Water to Cover the Apricots and the Raisins
Half Cup Dried Apricots
Half Cup Golden Raisins
1 TBSP Sugar
1 Teaspoon Cinnamon Powder
Reduce to a Thick Sauce by cooking for 10 to 15 minutes


►For the Decoration with the Almonds, You will need!

Half Cup Blanched Almonds (Peeled off)
2 TBSP Oil
Cook until Light Brown

Do Try this Special Lamb Tagine (Mrouzia).
You will enjoy this Lamb Tagine Recipe especially with Bread, Thick Spicy Fries, Couscous and a Chunky Salad.

Make it and enjoy with your family & friends.


Moroccan Lamb Tagine (Mrouzia) - Tajine de Viande – How to make Moroccan Lamb Tagine

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This Chicken Tagine Recipe is a flavorful Moroccan dish with tender chicken, warm spices, preserved lemons, and a rich sauce. Perfectly served with couscous or flatbread, it’s a must-try classic!

Ingredients:

2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 teaspoon salt
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
1 tablespoon tomato paste
1 cup chicken broth
1 can (14-ounce) diced tomatoes
1 cinnamon stick
1 preserved lemon, chopped
1/2 cup green olives
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
#ChickenTagine
#MoroccanRecipes
#ComfortFood
#EasyDinnerIdeas
#OnePotMeals

James Martin is in Marseilles, France, to explore its North African quarter. There, he cooks a delicious and simple lamb tagine with apricot tabouleh.

🇬🇧Viewing from the UK? Watch this full episode of James Martin's Mediterranean here: https://bit.ly/2GAm5o4

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How To Season A Tagine!  ⁣
⁣
I have a brand new tagine from that I’m seasoning before using it for the first time.  This process is always recommended when cooking with a new clay or terra cotta tagine, especially if the tagine is unglazed.  ⁣
⁣
Here are a few tips for making sure your tagine lasts for years!⁣
⁣
𝐔𝐬𝐞 𝐀 𝐇𝐞𝐚𝐭 𝐃𝐢𝐟𝐟𝐮𝐬𝐞𝐫 ⁣
Clay tagines can be sensitive to heat and as such, you never want to expose the tagine to high, direct heat.  Using a heat diffuser allows for a more gentle heat that will help to preserve your tagine and prevent it from cracking. ⁣
⁣
𝐀𝐯𝐨𝐢𝐝 𝐓𝐡𝐞𝐫𝐦𝐚𝐥 𝐒𝐡𝐨𝐜𝐤⁣
Avoid “shocking” your tagine with extreme changes in temperature.  When removing it from the heat, don’t place on a cold countertop.  Place the tagine on a wooden board or kitchen towel.⁣
⁣
𝐔𝐧𝐠𝐥𝐚𝐳𝐞𝐝 𝐓𝐚𝐠𝐢𝐧𝐞𝐬⁣
It’s recommend to season the inside and outside of both the lid and the base.  ⁣
⁣
𝐂𝐚𝐫𝐞 𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬⁣
Wash with warm water and use a mild soap or vinegar if necessary.  As with all pots and pans, leave the lid ajar when drying to ensure you’re not trapping moisture inside the cooking vessel. ⁣
⁣
Have more tagine related questions?  Let me know in the comments below! ⁣
⁣
Love this Kamsah tagine too?  You can get yours for 20% off using code DAVE20 at Kamsah.com