"Soft and craunchy"

Made my first napolitan pizza yesterday in lockdown. But Most importantly my heart goes to every one in Italy during this extremely hard times. I wish good health to you and your family and everyone in Italy and a speedy recovery to those affected

4 years later and this video is still changing lives! A pie is about 20-25 bucks near me so I started making pizza at home. These videos are saving me 20 bucks a pie probably.

Hi Vito! Just few words to tell you that I tried your dough and I must say it´s the best dough in the whole wide world. My pizza came out awesome and light. I made the dough on a Thursday and baked the pizza on a Sunday. FANTASTIC! Thank you so much for your teachings and generosity. Sei un capo!! Un grande baccione per te!!! Dal Chile ......Gloria

Thanks! I am confident to give it a try because your dough out of the oven had a good brown crust+ was crispy in the other video.

Hi Vito, I have been viewing many pizza making channels because I am interested in making pizza at home. However, I find you to be the most passionate about pizza. This is wonderful. You are lucky because you found your passion in life so early in life. Bravo. Thank you for your positive energy. Keep up the great work and passion.

Made a 70% hydration a few days ago but dissolved bigga in water and gradually added flour. Now in the fridge for 72hrs, and in the wood oven tonight. Can’t wait to see what it’s like, great channel 👍👏👏👏

"This is amazing pizza... like always :D". I wish some day i will can make a dough looking as yours, soft and strong. Thank you for your job

Di perfezzione assoluta, grazie Maestro!!

Thank you for making this video it is exactly what I was looking. Using appliances and ingredients available at home! Love your channel and videos, wishing you well during the quarantine Vito

Thank you so much for your video :) At this point, it must be stored in a museum to never forget about it !

Did this yesterday during the lockdown and it’s good love it

Vito is the best! I've learned so much about pizza dough from you!

Absolument divine... Milles merci.

Love these men working dough, great video, the real deal! 💪🏻💪🏻

Made this today, came out absolutely perfect. Thanks a lot !!!!!

I have to try that!!! 70% hydration used for Neapolitan style, very impressive!!

@aitorin722

4 жыл бұрын

I usually use 65%

So impressive ! Good job Vito !

Thank God I found you. Thank you Soo much for your video. I really love pizza, pasta, cheese soooooo much. Hopefully one day I will visit Italy ❤️❤️

Love you Vitoooo, watch this video 10 times and take notes now for making pizza like you, u are an artist really

Thank you, the gough came out impeccable. The best pizza dough I tried.

@poughquagpops3379

4 жыл бұрын

Hey big guy, I'm all over this dough too. Great results. We need Carl to take a day off and have you & Chim over for a pie making class.

Another genius video on Direct Dough, aka: Impasto Directo

Hello Vito congrats on nearly 150k i love your videos carry on the good work

So glad you're back making pizzas and videos. BEST of luck with your new pizzeria

I’ll have to try this. Looks perfect.

@Sean-Aviation

4 жыл бұрын

Its the oven that makes the magic

@pavelstoikov3780

4 жыл бұрын

@@Sean-Aviation yep 500c main is only 350 :(

I used this no-knead recipe several times now and it's my go-to recipe from now on. The only limit is your machine. Most mixers are at their limit with the weights given in this recipe. Best doing small batches if you want to make more pizzas. This ratio made 4 nice thin one-person pizzas for me.

@eugenetswong

27 күн бұрын

I'm so confused. Are you able to answer questions for me? Please and thanks in advance? If so, then here are my questions. 1) What's the deal with poolish? His pizza here doesn't use it, and it still works fine. 2) I tried spreading out the dough, and it kept getting too thin. Is there a reason for that? 3) His crusts always have big bubbles, but mine never did. What gives? 4) Also, he goes against the instructions of the Kitchen Aid mixer. He's not supposed to go past speed 2, but he does. Doesn't that wreck the machine?

Thumbs up . Best hydration for pizza . Thank you Vito for your lessons.

Vito, thank You so much for sharing detailled informations about all the ways to create great Pizza, things like Hydration, Biga, different Fermentations and so on. I learned a lot just by watching Your Videos, my friends and family LOVE my Pizzas. The company of a friend even booked me to make pizza for them (about ~25 people) the weekend after this, I am super excited! Best Wishes

I tried this and then suddenly I finally got a real pizza at home for my gas pizza oven Thank you so much for sharing this. This is my favorite ever recipe now and so easy to do. Even better when you let it in the fridge for few days . You re the best !!

@mrstoota

4 жыл бұрын

Hello can you share how did you cooked it in the oven please?

@laurentsrey8711

4 жыл бұрын

@@mrstoota i got a roccbox like in this video kzread.info/dash/bejne/ZXWHtJWImNWsfNI.html

@michaelblack4993

4 жыл бұрын

If you like this one try his Pizza Biga dough recipe...amazing.

Vito, I wish you a Merry Christmas and a Happy New Year! stay healthy. Thorsten Klinner from Minsk / Belarus

thank you for a perfect recipe,I try it BOMBASTIC

thank you so much for this video I learn so much from your videos the recipe for two pizzas is exactly what he needed

I agree! I have experimented up and down, but keep coming back to 70% hydration. Perfect balance of texture, taste and ease of stretching. I cook at about 1200F on the dome and 700 on the floor, and the result is fantastic!

@lorenzo7664

4 жыл бұрын

You used 700g of flour instead?

@smile_doc

4 жыл бұрын

the stretching was very weak for me - so easy to tear.. not tough enough - suggestions?

@Manhattan264

4 жыл бұрын

@@smile_doc Manitoba flour. Look at the W to have strong flour

Greetings from Lublin, Poland. I have watched your recepies for pizza and finally i have managed to do my own pizza at home 🙂🙂🙂it was delicious Thanks a lot!😊 Im waiting for new videos!🍕🍕🍕

@adam8849

4 жыл бұрын

jak pieczesz?;)

@magdawozniczko2510

4 жыл бұрын

Do Adam ; w piekarniku elektrycznym ustawionym na maksa góra dół bez termoobiegu .Mam teraz zamiar kupić kamień do pieczenia .Nie ma lepszej niż świeża domowa

bravo Vito ! bravo Francesco ! mi sembra un 'ottima pizza! complimenti !

Fantastic thank you so much this is just what I've been looking for

I cooked my best ever home pizza over the weekend thanks to your channel. I made 4 dough balls and the last one was 5 days old and it came out incredible. I have always rushed my dough preparation because i wanted the pizza immediately, but i have learnt the lesson now to plan ahead!

@halfisher3598

2 жыл бұрын

That long is weird because it rises the most around 24 hrs then appears to go flat so you think it’s going to be a flat pizza but then it’s not when cooked.

@paulshepherd5649

2 жыл бұрын

@@halfisher3598 on one of his other videos he talks about refrigerated dough up to 7 days. It will continue to ferment slowly. I like day 5 as it has so many bubbles. Not flat at all it fills the tub I keep individual dough balls in. Look at his recent video about double poolish method. That’s my go to now

It has taken me a year, and I am now making your 80% hydration recipe! The most excellent pizza ever! Thank you!

@guyeshel9316

Жыл бұрын

Great stuff, I can barely handle 60% (With sourdough/poolish) it's higher

thanks for all your videos, i've just finished eating a 100% poolish pizza that came out really nice & tasty! thks!!!

That was the best pizza expirienc ever had. Thank you Vito🙏

I actually tried this recipe. Dough came out excellent!! Made it my “ go to “ pizza dough.

@brandonlewis5135

3 жыл бұрын

Why let it sit out for 5 hrs when other ones you did for 2 days?

@frez777

3 жыл бұрын

@@brandonlewis5135 Look into "extended fermentation" or retarded fermentation. Longer times bring more flavors out of the wheat grain. It all just depends on which method you settle on as far as how much time you want to spend on your dough, etc. I'm no pro, but have baked and studied bread baking.

@brandonlewis5135

3 жыл бұрын

@@frez777 explain the difference between neapolitan new york etc. Do you make the dough same way but just spread it out differently?

@Ash_Wen-li

3 жыл бұрын

@@brandonlewis5135 The dough, sauce and cheese are all different between New York and Neapolitian

@brandonlewis5135

3 жыл бұрын

@@Ash_Wen-li how so?

I tried your pizza dough tonight, it was soft and crunchy thank you for your help, you're number 1 VITO ♥️

@johncook909

3 жыл бұрын

What flour is on the bench which you put the dough ball onto

@southpiper6780

3 жыл бұрын

@@johncook909 It is semolina.

@johncook909

3 жыл бұрын

@@southpiper6780 thanks mate

Vito I cannot stop watching your videos. I love your channels..Keep on cooking. Viva Vito

After watching this video The details and techniques you shown is unique !! Not even a cooking school can teach that , respect for that Mr Vito. Would love to taste the pizza from your hands.. Keep it up Best of luck Lots of love from me..

Made my first Neapolitan pizza today and it came out dry and very difficult to knead, but it tasted kinda good eventually, I will try your recipe for the next time and I hope it works for me as good as it looks in the Vid 😍♥️

@rickcorel5154

3 жыл бұрын

Use the kitchen balance.

Did this tonight for the second time and was absolutely amazing! Used my roccbox to cook it, will be my go to dough recipe for life, grazie maestro!

@davideespana3069

3 жыл бұрын

Just got a Roccbox myself. What tempeture you use for pizza?

@adamliano2049

3 жыл бұрын

​@@davideespana3069 400c for 280 gram pizza. Although when the pizza is in turn the flame down to lowest setting, then turn back up in-between pizza's.

Thank you for this amazing Recipe.I try it today in my new oven and its amazing.

Make pizza every day. 60% hydration dough is easy to work. 70% harder, but pizza is more airy, puffy and crispy. I usually measure by volume. 2.5 volumes of flour per 1 volume of water my perfect hydration. And for such a quantity of flour as Vito, I would take less yeast. Something like 4gr fresh yeast. 2 hours room temp, and 24 in fridge. Thanks for you work, Vito! Regards from Saint-Petersburg!

Dear Vito you’re the greatest Can I ask please which flour do you recommend for 70% hydration dough

@Pnco

3 жыл бұрын

00 flour

I bought mixer to make pizzas. After so many videos I prefer mix by hand. But I will try mixer again for this nice wet dough. U make it look too easy Vito. My new toy will be a scale for measuring.

He has the greatest passion on earth.

i never get tired watching you make pizza

Best recipe in a long time, the kneeding teqnique and the flat beater made the 70% dough feel like a 59% dough in handling. Great texture in the crust and a good/durable base overall, and great taste considering only a few hours of fermantation. Only minus, for my indoor temperature/yeast type I think half of the yeast would have been enough. Bit that's just fine tuning 🙂

@TheCameltotem

4 жыл бұрын

Jästen verkar sjukt mycket. Hur mycket använde du?

@30000jerry

4 жыл бұрын

@@TheCameltotem ja det var för mkt jäst för min rumstemp etc. enligt mina anteckningar borde det räcka med ~60% av den mängden för den jästiden. Mindre enligt pizzapp men den slår nog lite fel när andelen salt och vatten är så pass hög. Man får nog testa sig fram när det gäller jästen, men metoden för att få in 70% vatten i mjölet funkar väldigt bra och den blir trots den höga hydreringen väldigt lätthanterlig (och väldigt god). Använder en annan metod för tillfället men ska nog ta och testa den här degen igen snart, så tack för påminnelsen 🙂

@TheCameltotem

4 жыл бұрын

@@30000jerry Tack! Får ta och testa detta :)

🍕pizza is the best food ever

@denrizza

4 жыл бұрын

Not the BEST food. The ONLY food!

I love your pizza the way it comes out from the oven... very light and tempting ❤️👏👏

I’m gonna try my best! Can’t wait until I can get to Italy!!

Vito, when you use ‘dry yeast’ is it instant/fast acting or normal dry yeast? Love your channel and your passion for pizza!

@RozsaAmplificationLLC

2 жыл бұрын

normal, NOT fast rising

Wow, perfecto! What happens if the dough is rested more than 5-6 hours? Will it still be good? What temperature do you recommend if baking in the oven?

@andreazorzetto1897

4 жыл бұрын

J M not big deal if rest a bit more, mate, ref temperature ideally for neapolitan style you ‘d need at least 450 degrees celsius, and pizza should cook in around 90 seconds.

How did I miss this one!! Haha this is great. So simple yet the best results.

Práctico y delicioso!!!, Saludos maestro Vito.👍🏼

Vito complimenti per il canale...... in questo video la maturazione dell'impasto è compromessa..... sarà leggera perché idratata, ma 6 ore non sono sufficienti per maturare una farina di una forza tale da assorbire il 70% di acqua. Leggera al palato....pesante a digerire.

@vitoiacopelli

4 жыл бұрын

Paolo Garelli sicuramente Ma questo video é più focalizzato sull’idratazione in generale Certo se uno a casa ha tempo mette meno lievito e può dare più ore di lievitazione e la pasta il giorno dopo sarà un po’ più digeribile :0)

You make it look so easy, but high hydration’s are usually difficult to manage, just get a bit too sticky, but great work.

@vitoiacopelli

4 жыл бұрын

It is

@emanuelecolo8531

4 жыл бұрын

The key is the oven. He uses a oven that can reach 400°c. With domestic oven you cannot

@yaxleymartyr

4 жыл бұрын

Emanuele Colo' That’s my next move, an outdoor oven that is capable of such temperatures.👍🏻

@neiluk78

4 жыл бұрын

@@yaxleymartyr I`ve just bought a roccbox pizza oven, I am very impressed with it. kzread.info/dash/bejne/ZXWHtJWImNWsfNI.html

@johnsingleton6920

4 жыл бұрын

@@emanuelecolo8531 buy a mini ooni, perfect! Gas fired but makes the pizza like the pro ovens

Looks perfect 👌🏼

I love your videos from UK take care during the lockdown 🇬🇧🙏

Do you refrigerate the dough if letting it rest for 24-48 hours? Thanks

Love the video Vito! What was the bake temperature on this one? I want to use this recipe to test my little Ooni oven when we get nicer weather. PS: You said to hold back 50 grams of water, but the text that came over the video, said to use 90% of the water for the first water and flour addition; and if you use 90% that only leave 28 grams, not 50 grams to add later. Could you please clarify which figures are the correct ones? Thank you! 👍💕💕👍💕💕👍

Linda pizza. Parabéns mestre.

Love it man now I learn how to make a good pizza dough thanks

I am watching your video from IRAQ 🇮🇶✌

@thadgiannetti790

4 жыл бұрын

Ibrahim Mohammed much peace brother, from California! Be safe!🤝

@IbrahimMohammed-oh3yv

4 жыл бұрын

@@thadgiannetti790 thanks bro 💚

@valestuffs

4 жыл бұрын

hope u have a nice day mate 💙

@IbrahimMohammed-oh3yv

4 жыл бұрын

@@valestuffsoh thanks 💚 💚💚

you should get a microphone to stick it to your shirt. The audio is quite distorted from surrounding sounds :)

thank you realy great videos always they realy helped me alot in getting better at making my favorite food !

Thanks for this great tutorial! 👍🇩🇪

Hmm got no dough machine gonna have to use that concrete mixer in my garage.

@AlanDoubleYou

3 жыл бұрын

👍😂

@svgitana2499

3 жыл бұрын

😂😂🍻

@vrfvfdcdvgtre2369

3 жыл бұрын

Without a hot oven, everything is pointless. Then again, the original neapolitan is chewy and dry, owing to the minimal amount of toppings. In this, topped with 3-4 basil leaves. I don`t get the hype.

@jhunter84133

3 жыл бұрын

@@vrfvfdcdvgtre2369 how dare you

@vrfvfdcdvgtre2369

3 жыл бұрын

@@jhunter84133 Because it is bread.

perfectly! resting time 5-6 hours in the cold? temperatures +4 or +22-30C°?

@vitoiacopelli

4 жыл бұрын

Room temperature

@AgenteET786

4 жыл бұрын

Yeah 20-25ºC

@Guerrillaskin2012

4 жыл бұрын

@@vitoiacopelli , i have tried this 3 times now and my dough keeps rising uncontrollably at the final 5 hour resting , can you help thank you

@ThisOldManOfTheSea

4 жыл бұрын

MARK JAMES I have the same problem. I think part of the issue is the difference between ‘active dried yeast’ and ‘instant yeast’ which work differently. Also this recipe calls for 5g of yeast for 400g of flour whilst Vito’s recipe for ‘The Perfect Pizza Dough’ calls for 5g of dried yeast for 1.5kg of flour. Maybe Vito needs to make a video explaining why he uses different amounts rather than a constant percentage. The same is true for the amount of salt he uses and sometimes honey, and sometimes not. Also in this video he uses far less flour under/on the dough during the proving process whilst on other occasions he uses a lot. I must admit that the more of Vito’s videos I watch I’m not really sure what he recommends. For example, I found a comment where he wrote that he uses a flour mixture on the bench during final shaping but I can’t find anywhere what he uses and why (it’s a little yellow so I assume it has some sort of semolina in it).

@ShredBundy420

4 жыл бұрын

I think it is the yeast. Like you stated there is a difference between ADY and IY. Also for the flour mixture, possibly cornmeal, im not sure if thats the same as Semolina flour.

Congrats Vito for ur acquired pizza skills . I love ur vlogs. Your a jolly pizza chef!😍😍😍

Sei sempre il n. 1! Grande Vito!👍😉

Hi vito,Why did you use too much yeast?How do you calculate yeast amount and bake time so the doughs will be ready at the time you want?Also resting time is at room temperature?

@George_Mgns

4 жыл бұрын

@@JReuland I use less than 1gr for 1kg flour. Because my doughs will explode for 24h Fermentation

I saw all your videos but I liked all pizzas and now I am confused which one to make.

@SilentShadovv

4 жыл бұрын

Haha! I feel exactly the same way 😂

The best, great dough and thanks for sharing.

My favourite is the neapolitan pizza, that crust is excellent 😍

Amazing! Do I keep 5-6 hours to rest in the room temperature? At what stage I should put in the fridge if I want to eat it the next day?

@thomasmuraro7276

3 жыл бұрын

5-6 hours At room temp. For the next day put it in fridge and put it out in the morning of the Pizza day

7:15 I had to make sure I wasn't watching a Davie504 video

I just tried this...a little salty, but I have to admit that it is the best I've ever made. I guess I've always never used enough water. Omg.. My pizza making interest it's full blast again.

Thank you for sharing. Perfecto.

Che percentuale di idratazione usi tu? Scrivimi qui sotto

@gianpira8052

4 жыл бұрын

65% più o meno :)

@scarafaggio84

4 жыл бұрын

70%

@Alessandro.Greco.80

4 жыл бұрын

nun sacciu...

@Alessandro.Greco.80

4 жыл бұрын

no veramente, provo al 64, al 70 ecc. ecc. avvolte mi viene l'impasto duro, avvolte troppo morbido. L'assorbimento di acqua dipende anche dal tipo di farina giusto? forse dovresti spiegare quando un impasto ha abbastanza acqua al suo interno, da cosa si capisce. nkn mandarmi a quel paese adesso 😅. Vito....da leccese ti dico che sei un grande.

@webgelato

4 жыл бұрын

62% perche e piu semplice

Active or instant/rapid yeast!

@oliajavidi404

4 жыл бұрын

instant probably, since it did not need to be activated before going into the mixer

@KarlMerkli

3 жыл бұрын

Neither have to be activated. They both already are. You let it bloom to see if its dead or not.

@brandonlewis5135

3 жыл бұрын

Why let it sit out for 5 hrs when other ones you did for 2 days?

Siempre hago pizza para mi familia, me gustan mucho tus videos, saludos desde Argentina.

Always love seeing your video s...thank you Vito

Hello maestro! What if I want to make it double amount of dough and let the fermentation for 20-24 hours in the fridge? Is it possible?? Thank you pizza king!

@charlestruppi7793

3 жыл бұрын

I’ve done this and it comes out amazing. I close the dough then I put the entire dough ball in the fridge after letting it rest for 1 hour at room temp. Take it out 24 (or 48) hours later, close the dough again then cut the individual dough balls that I use for the pizzas and let that rest in the pizza bins for 4-5 hours at room temp. Stretch, add toppings and then cook. Tastes amazing and so light.

@minouchka5655

3 жыл бұрын

@@charlestruppi7793 Thanks did you doubled the amount of every ingredients?

@donmaclaren4409

3 жыл бұрын

@@charlestruppi7793 what do you mean close the dough?

@charlestruppi7793

3 жыл бұрын

@@donmaclaren4409 -sorry, I’m translating from Italian (chiude l’impasto). Put the dough on a the surface that you’ve lightly coated with olive oil (this is 70% and may be a bit sticky). Fold the dough over itself, then turn it 90 degrees and do that again. Do that 4-5 times and make large ball. Also “dragging” the ball across the surface is good too. Yiu will feel the dough strengthening and this will help the structure and give you wonderful crust. Do it after you ,are the dough. Then after you let it rest.

@charlestruppi7793

3 жыл бұрын

@@minouchka5655 just use the same proportions. Works for any amount.

my perfect hydration is 58%. to each their own. Love the videos though!

@lurchamok8137

4 жыл бұрын

I like 73-75% the general recomendation for this type of pizza is "the higher the better"

@MultiHakkin

4 жыл бұрын

@@lurchamok8137 I agree on 73-75%. Works best for me. Actually tried up to 80 as well, the dough stretches into the pizza shape really easily without even any technique at that point.

@mrbluecollar741

4 жыл бұрын

I will try the 70% and let you know what i think. Give the 58-59% hydration a try. You will not be disappointed. However, it calls for less yeast and salt and a 18 hour bulk ferment but i have gone as far as 24 hours with no issues. 390g -00, 230g - cold water, 1g - yeast, 5g kosher salt. If you try it let me know what you think! Thanks guys

@MultiHakkin

4 жыл бұрын

@@mrbluecollar741 Not in the refrigerator? The limit for how long yeast can survive outside of the refrigerator during fermentation is around 18 hours, which is why this is the max recommended fermentation you'll ever see, except for in cold ferments for 2-7 days.

@lurchamok8137

4 жыл бұрын

@@mrbluecollar741 a few weeks ago I made a dough with 60% hydration ( I miscalculated the amount of water haha). It was quite good, harder to strecht out but this was by far best dough for pide or lahmacun I have ever made. (strechted ou thin by hand and no crust.

Complimenti per l'abilità e gli splendidi video!

Just did this pizza using this dough today and my family love it especially my picky eater little boy. Even if the max heat of my oven is until 450°F, it still works. It's not as airy as Vito's though but it still managed to make small pockets in the crust. But man how sticky this dough is. I don't have a stand mixer so it's hand made all the way. But it's okay as long as it gives an excellent pizza. I would like to try the poolish and biga method next time.

I'm curious if someone can tell me what was power (W) of that flower?

@magdawozniczko2510

4 жыл бұрын

Gdzie widziałeś taki symbol dla opisu mąki w filmie? Jest podana 00 albo taka chlebowa typowa.Na takiej robię zawsze wychodzi masterclass

@abirrzaev7884

4 жыл бұрын

its about w= 300

Perché non si parla mai del w della farina rispetto all idratazione dell impasto? Farine forti bevono di più e raggiungere idratazione alte e più facile.... L acqua accelera la maturazione degli impasti ma molto dipende dalla forza delle farine

Danke für die gute teig dass du uns gezeigt haben.

This is "the" recipe, grazie grazie Vito, cheers from Prague :)

Ciao, Vito! Thank you for all these amazing videos! I just send you link to several people including my son who has a wood burning pizza oven at his houses. I have a question and a request. Can you state the heat in your oven here in recipe. Also, I figured out that the amount of salt in this dough recipe is 3.75% and a dough calculator I use only recommends a high of 3% Could you tell us why you use such a high salt content. Is it just for flavor or does it contribute some other purpose to the dough, like retarding the yeast, or???? I've written this recipe down and as soon as all this rain leaves Southern Oregon, I want to make this dough for my new Ooni Pellet pizza oven. PS, loved the pizza making video under the Hollywood sign!

@marceloarnez1491

4 жыл бұрын

Usually Neapolitan ovens are around 950 degrees fahrenheit

@JunesTarotJourney

4 жыл бұрын

@@marceloarnez1491 I believe Vito once mentioned that his is lower than that. I have an OONI that gets to that temperature but my plan is to just heat it to 750F.

@ShredBundy420

4 жыл бұрын

@@JunesTarotJourney I think he often cooks on 400 c which is around 750. I think anything over 700 will do a quality pizza :) it might just need a little longer.

Hey there! Can we double up the recipe in amount?

@vitoiacopelli

4 жыл бұрын

Yes just the yeast stays the same

@ashkanahmadi

4 жыл бұрын

@@vitoiacopelli what if we want to make 8 pizzas? The yeast stays the same or double the yeast? Thank you

@kevinfalco630

4 жыл бұрын

@@vitoiacopelli ciao vito sei meglio del meglio anche se non capisco l'inglese hahahaha si vede già che fai un prodotto spettacolare. Volevo chiederti con una farina di 380w si può fare un diretto 24 ore? Se si quanto lievito mi consigli a kg di farina e a che temperatura posso tenere la pasta grazie mille

@jayoppie3021

3 жыл бұрын

@@ashkanahmadi yeast is the same (^^)

Ciao Vito. Sono d'accordissimo con te, il 70% di idratazione è perfetto per la pizza

Perfect. I wish I could do that