Pizza Napolitana Canotto Sponge Method Advanced series Part 2

Canotto Addicted Group
Unique Sponge Recipe designed to personal and business use:
100% Sponge
1% Fresh yeast
40% Sponge Hydration
Flour:
100% Manitoba W370 or 100% Nuvola Super W320
Fermentation:
4h RT
20h CT 5c or 44h CT 5c
Final hydration
Manitoba: 80% or Nuvola Super 75%
3% salt
Final dough closing 18c
Ball leavening 2h rt(30% rise) and 12-18h at 7-9c
Ball shaping at double size (16c)
Oven temperature 375c

[@TioMalvado13]

Thank you for sharing ! Not everyone share this technic with someone and I really appreciate it ! Was try to find how doing this since longtime .... I'll try for the next week for sure

[@ashrafkasem370]

ممتاز معلمي

[@aniellocoppola]

Complimenti

[@elostazaelostaza3673]

Thank you very very beautiful

[@tavischwachhofer2977]

Topp!

[@Crocosaurus78]

I'm glad this video got recommended to me. I'm going to try to find some Manitoba flour or Nuvola Super and give it a try for sure. I'm from Romania, I hope I can find it somewhere.

[@awatiftetouan]

تحياتي بالتوفيق والنجاح تسلم الأيادي

[@edouardshadow]

thanks for the video ! have you checked Rafaelle Bonnetta's work ? He seems to be using only tipo 1 flour and it yields amazing results. Would be curious to have to thoughts on that !

[@ninjaksmash]

I left another comment a month ago. I joined the Facebook group and have since really fallen in love with the process of dough making. Still quite a newbie though. Two potentially dumb questions. My first is every time I get to the point where I’m adding the water when mixing together in the mixer it seems like the dough just falls apart, doesn’t come together or it’ll take multiple minutes to form again. Could this mean I’m adding too much water at once? Like, I’ll add a small amount of water and the dough will separate in the mixer. Also, any tips for the dough getting too tough to stretch once it’s balled up? Snaps back on me too much

[@csabahegedus9552]

Hi, amazing work, I love it. What makes the dough rise so much? Is flour, yeast, methodology or perhaps the rule of making the entire recipe important?

[@carmelocavarra909]

Mamma mia!

[@erkanduzgun3159]

Hello, what is the temperature on top and bottom from the effeuno? Thank you very much!

[@kafanskilik]

What kind of oven is that. Beautiful pizza btw

[@lessecretsdelapizzanapolit3834]

is it important to wait 4pm at 8c? before rolling out the dough or possible to leave 5 to 6 hours in RT and spread out?

[@cv1683]

Which oven do u use i mean the brand and the micro measuring scale as well

[@ashrafkasem370]

بعد 4سعات فقط ولا 24ساعه الستب تو

[@vinceasserebergue6037]

what manitoba flour do you use please?

[@ninjaksmash]

What mixer do you use?

[@allenliu9061]

Hi master, would like to know the final mixing time of the dough and what RPM is used? Thank you

[@JanezBanko]

I think that this recipe is more Biga Method... For Sponge method we must use milk and no watter...