Welcome to GIANTFOOD (金碧) Pizza Master Academy!

Dear members, thank you for choosing GIANTFOOD (金碧) as your partner in the journey of pizza making. Here, we not only provide top-tier pizza equipment but are also dedicated to sharing professional pizza-making knowledge and techniques to help you become a true pizza master.

Your Exclusive Privileges:

• Exclusive Pizza Recipes: Dive deep into various pizza recipes, from classic Neapolitan to creative fusions, mastering the perfect balance of dough, sauce, and toppings.
• Equipment Mastery Courses: Learn how to fully utilize your GIANTFOOD NA-300L pizza oven and other equipment, unleashing their maximum potential to bake professional-grade deliciousness.
• Expert Production Techniques: From the mysteries of dough fermentation to the precise control of baking temperatures, our experts will reveal every critical detail.

Today's Highlight: Classic Neapolitan Pizza Dough Recipe

Recipe Ingredients (for 1 x 250g dough, suitable for 10-12 inch pizza)

Core Production Steps

1. Mixing & Kneading: Dissolve salt in water, gradually add flour and yeast. Knead for about 15-20 minutes until the dough is smooth and elastic.
2. Bulk Fermentation: Ferment at room temperature for 8-12 hours until doubled in size.
3. Dividing & Balling: Divide into 250g portions, ball them, and proof again for 4-6 hours.
4. Professional Baking: Use your **GIANTFOOD NA-300L oven** preheated to 450°C, bake for 60-90 seconds until the crust is puffed and leopard-spotted.