PIZZA DOPPIA SFOGLIA LEGGERISSIMA - 80% D'IDRATAZIONE - RICETTA COMPLETA

RECIPE: For biga: 540g Soffio strong flour w320-330 6g fresh brewer's yeast (3g if it is dry) 243g water For the refresh of the dough: 50g weak flour 200w 50g durum wheat semolina flour 5g barley malt 5g dry mother yeast (or 5g fresh brewer's yeast) 270g water 10g salt 20g extra virgin olive oil See you in the next video! MY FRIEND ASSIA:   / assiazucchetti   🇬🇧 ENGLISH SUBTITLES AVAILABLE PIZZERIA CONSULTACY AND CONTACTS 📩 Business Mail – [email protected] PRODUCTS i USE ON AMAZON: https://www.amazon.it/shop/ianspampat... BUY MY 100% NATURALLY LEAVENED PANETTONE: https://ianspampatti.com JOIN MY COURSES: https://www.ianspampatti.it/corsi/ FOLLOW ME FACEBOOK :   / ianspampatti.it   INSTAGRAM: https://www.instagram.com/ianspampatt... YOUTUBE:    / @ianspampatti   WEB: https://www.ianspampatti.it/ PIZZERIA: https://www.ianspampatti.it/pizzeria-...