Como abrir massa de pizza na mão | Napolitana e Longa Fermentação
It's time to learn how to open Neapolitan pizza dough (long fermentation) in your hand. How to use this technique to achieve an aerated, alveolar edge. Video made at the request of channel subscribers. Related videos: 5 things for a perfect edge: • Borda Perfeita: 5 coisas que você precisa ... Long fermentation pizza | 70% Hydration: • Pizza Napolitana Contemporânea ⏰48 horas ... Pizza with Poolish and Autolysis: • Pizza de Longa Fermentação (Napolitana Con... Pizza Long fermentation with National Flour: • PIZZA LONGA FERMENTAÇÃO | NAPOLITANA COM F...
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