stesura del panetto pizza napoletana.

[@dalilamora6331]

Grazie dopo tanti video ho capito come si stende .... finalmente una valida spiegazione

[@pizzaforpassion2262]

Grazie ☺️

[@serignendiayebeuguefallou7088]

Grande Chef ❤ così è fa ❤ complimenti

[@andreavinet1601]

Can you share the recipe , please?

[@pizzaforpassion2262]

Good evening. type 0 flour with 12.5/13.5g proteins (at least) 1 kg flour 650ml water 30 g salt 3 g fresh brewer's yeast. after kneading, leave the dough to rest in a hermetically sealed container with a thin layer of oil on top and bottom. after at least 40 minutes, create 285g loaves, put them back in the fridge for 20 hours and put them in the oven 4 hours before. monitor the dough it creates. to create the balls, see the videos on the cutter and balls on the channel

[@pizzaforpassion2262]

Good evening.
type 0 flour with 12.5/13.5g proteins (at least)
1 kg flour
650ml water
30 g salt
3 g fresh brewer's yeast.
after kneading, leave the dough to rest in a hermetically sealed container with a thin layer of oil on top and bottom.
after at least 40 minutes, create 285g loaves, put them back in the fridge for 20 hours and put them in the oven 4 hours before.
monitor the dough it creates.
to create the balls, see the videos on the cutter and balls on the channel