Cette pâte change complètement la façon de faire des pizzas

In this video, I show how a single pizza dough can be used to make three completely different styles of pizza: thin-crust Roman pizza, pizza in palla, and Neapolitan pizza, without changing the basic recipe. 💰 Find the Beldeko Donato on LaFrenchPizza: 👉 https://lafrenchpizza.fr/produit/beld... 💰 Peb Machinery Atena Digitale dough mixer used in the video: 👉 https://lafrenchpizza.fr/produit/peb-... Many enthusiasts believe that you need a specific recipe for each type of pizza. In this video, I intentionally start with the same dough and only vary: the weight of the dough balls, the resting times, the way the dough is worked, and the baking, to obtain three radically different results. The goal is to gain a practical understanding of: • how to adapt dough to the desired pizza style • the impact of dough weight and fermentation • the differences in dough thickness between a Roman, a "in palla," and a Neapolitan pizza • and the final result after baking All pizzas are made according to a clear and reproducible protocol, then baked in a Beldeko Donato electric pizza oven, to demonstrate that it's possible to achieve excellent results at home with the right method. 👉 This video is a true masterclass for understanding pizza dough, stopping the cycle of trying multiple recipes, and learning how to adapt the same base to different styles, whether you're a beginner or already experienced. ⭐⭐⭐ Video Summary: 0:00 One dough, three contrasting pizzas 0:10 The challenge: Roman, in palla, and Neapolitan 0:49 3-in-1 pizza dough recipe 1:27 Making the dough in a mixer 4:47 Dough ball weights and resting time 6:04 Making the dough balls for the thin-crust Roman pizza 6:58 Appearance of the dough after 20 hours of resting 7:40 Making the dough balls for the Neapolitan pizza 8:45 Making the dough balls for the in palla pizza 10:34 Rolling out the dough balls for the thin-crust Roman pizza (specific techniques) 13:42 Baking the thin-crust Roman pizza in the Beldeko Donato oven 14:09 Removing the pizza from the oven and finishing the Roman pizza 15:04 Rolling out the dough balls for the in palla pizza palla 17:02 Baking the pizza in palla in the Beldeko Donato oven 17:25 Removing the pizza in palla from the oven and finishing the pizza in palla 18:19 Regenerating the pizza in palla 18:33 The crispiness test (no cheating) 19:17 Baking the Neapolitan pizza in the Beldeko Donato and the results 👉 And you, what type of pizza do you make most often with your dough? Tell us in the comments 👇 #lafrenchpizza #beldeko #pizza #pizzadough #romanpizza #pizzainpalla #napolitanpizza #pizzaoven #homemadepizza