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• Sforna DA SOLO Valanghe di Pizze, Arr... • Campionessa del Mondo di Pizza! Una S... • Maestro Pizzaiolo SVELA i segreti del... In this video, Michela Carbone, world pizza champion 🍕🥇 shows us step by step how to make a direct Neapolitan dough at home, strictly respecting the Neapolitan tradition.
Michela starts with 1 kg of flour, mixing 800 g of "00" flour and 200 g of type 1. We add 1 g of yeast dissolved in water and a total of 600 ml of water, thus obtaining a dough with 60% hydration. Complete with 25 g of salt and, if you make it at home, 20 ml of extra virgin olive oil for perfect friability!
Following the traditional Neapolitan method, the dough will rise for 8 hours at room temperature, maximum 20°C, without the use of the refrigerator, just as the TSG protocol requires.
Cooking in the Modern oven @AlfaPizzaforni
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@Greatalyfood
1 month ago
FULL VIDEO/VIDEO INTEGRALE QUI https://www.youtube.com/watch?v=LXXC-km0Eu8
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