Come fare la pizza in teglia in 3 ORE, alta idratazione e SENZA IMPASTARE

20% discount on the EFFEUNO store with code GIGIO20 - click here: http://bit.ly/effeuno-gigio10 SUBSCRIBE to the channel - http://bit.ly/subscribeGigio In this episode of my Casa Effeuno series, I tried to make a pizza in a pan (for the first time!) But trying to overcome the limits thanks to the power of the P134H oven. I prepared a high-hydration pizza in a pan, super digestible, without a mixer, without kneading and above all ready in just 3! Ingredients: 750g of strong flour 560g of fresh tap water 18g of salt 9g fresh yeast / 3g dry yeast (summer) 12g of fresh yeast / 4g of dry yeast (winter) Ciro Pizza channel:    / @ciropizza   Antonio Malati di Pizza channel:    / malatidipizza   00:00 The "impossible" high hydration pan pizza 00:30 Because in the summer it is better to make pizza in a pan 00:42 What tools are needed to make pizza in a pan 01:10 The recipe for pizza in a pan without kneading 01:12 What is meant by strong flour? 01:42 Difference between fresh and dry yeast based on temperature 01:56 The trick to making the dough tougher in a few hours 02:39 The preparation of highly digestible pan pizza 02:47 Yeast and salt: is it true that they don't go together? 04:03 What is lamination and how to do it 04:55 How to do the pirling of a dough 06:10 The staglio of the loaves and the 4 rests 06:32 How can you not tear a dough 08:03 20% discount on Effeuno ovens with the code GIGIO20 08:32 How to roll out the pizza on the pan 10:00 The baking of the pizza in the pan 10:32 The result of cooking the pizzas in the pan 10:45 The cut test and the crunch 10:51 The honeycomb of the pan pizzas 10:58 The test of tasting and crunch 11:10 Conclusions #pizza #teglia #noknead