the ideal temperature for leavening is around 20 degrees Celsius. If the room is colder, cover the dough with a couple of cloths and let it rise longer. If it's warmer, however, it can be a good idea to do part of the rising in the fridge. for example, if it's hot in the house, around 30 degrees celsius, I leave the dough in the fridge for 3/4 hours and then the remaining time at room temperature.
Italians love those machines, they’re excellent for pizza but a little small. They even have a “modding” scene where guys switch out element so they can make Neapolitan style pizza.
Very good video -great tutorial. I thought all Tuscan breads were saltless. So I nearly skipped over this. I'm glad I didn't.
Thank you Chef!
Yum
Hi don’t have access to manitoba flour can i use only white flour
Thanks
Do I leave the dough in room temperature for 12 hours sir?
the ideal temperature for leavening is around 20 degrees Celsius. If the room is colder, cover the dough with a couple of cloths and let it rise longer. If it's warmer, however, it can be a good idea to do part of the rising in the fridge. for example, if it's hot in the house, around 30 degrees celsius, I leave the dough in the fridge for 3/4 hours and then the remaining time at room temperature.
What was the machine you used in the last step?
it's a g3 ferrari pizzeria snack napoletana cooking oven.
Italians love those machines, they’re excellent for pizza but a little small. They even have a “modding” scene where guys switch out element so they can make Neapolitan style pizza.
@@gnamitalianrecipes5771 I thought you were joking.