If you are an aspiring pizza chef who wants to discover how best to use the spiral mixer settings in order to obtain a perfect Neapolitan Pizza Dough, then this is the video for you! The real Neapolitan Pizza Association instructors Gennaro Langella and Enzo Esposito reveal the correct mix of ingredients and the doses to be used to make a Hoc pizza, based on a set of rules that have been orally transmitted over the years by generations of Neapolitan pizza makers and that the AVPN has had the honor of coding into a real International Disciplinary. By using a spiral mixer, our professional pizza chefs, demonstrate the fundamental steps to accomplish making the most of all the potential that a professional kneading machine offers, also revealing the ideal temperature or humidity percentage at which a Real pizza dough must be subjected to in order to rise in the most efficient way. Throughout this video lesson it will also be possible to learn how to recognize the moment when the 'tip of pasta' is obtained, such as the optimal point where the ingredients have been sufficiently mixed, therefore the dough is neither too soft nor too hard, and you will also acquire the dough shaping technique from which numerous dough balls are obtained. After purchasing this 13- minute video course, it is certain that the the Veracious dough making of the traditional Neapolitan Pizza will have no more secrets, and you will be ready to put into practice all the tricks that our AVPN instructors have taught you!