Q&A - DOUGH SECRETS for the best airy puffy canotto-neopolitan pizza

【Q&A】ALL ABOUT MY DOUGH 😎
This is episode 1 answering to few of the top dough questions I have received so far!
Hope to continue this series with more sharing!!
Comment below if you have other questions 👇🏻 in mind!
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#gooddoughday #doughmama #walapizza.sg #thejulietmikesg #julietmikepizzaguidesg #madewithlove #madewithpassion #passionproject #ikigai #canotto #privatedining #homechef

[@danielvelasquez6397]

Greetings from USA! I love your work. Your Canotto pizzas are a work of art! I am an at home pizza maker looking to perfect my canotto style pizzas. Could you share the Full Recipe on this one?

[@doughmamajenna]

Hope to share in another video!

[@Siddharth88naik]

What hydration you use and % of polish you use in dough

[@doughmamajenna]

For this batch, 72% and 66% respectively’

[@Fahnder99]

which english pizza dough communities do you recommend?
greetings from germany!

[@doughmamajenna]

I mostly connect with my pizza friends on Instagram! It works the best for me, getting tips and inspiration!