Dosare il Lievito: Variabili e Considerazioni Tecniche

#pizza #yeast #dough Want to take a class or consult with me? [email protected] For collaborations, please contact [email protected] ---- Acquired recommendations: For homemade pizza: (complete list: https://amzn.to/47rQWKS ) Oven peel https://amzn.to/3QRilif Oven peel https://amzn.to/3QU0mYt Metal pastry board https://amzn.to/3QU0mYt Laser thermometer https://amzn.to/3QU0mYt Precision scale https://amzn.to/40ORlVj Container https://amzn.to/3QP9a1T Kenwood stand mixer https://amzn.to/3MXmwbk Grilletta stand mixer https://amzn.to/3MXsXLl Flours Recommended https://amzn.to/3MX3FwU Recommended books https://amzn.to/485rhaX What I use for recording: (full list: https://amzn.to/46wCOPb) Sony Alpha 6400 https://amzn.to/3SWvklw Rode Microphone https://amzn.to/49SVo6Q --- FOLLOW ME ON: INSTAGRAM https://www.instagram.com/vita_da_piz... FACEBOOK   / vita-da-pizzachef-119131153216929   TIKTOK www.tiktok.com/@vita_da_pizzachef -- Related Videos: -- ​​Dough maturation:    • Maturazione dell'impasto:  Ve la spiego   Dough maturation and digestibility:    • Video   How brewer's yeast works:    • Video   Dough mass episode:    • Puntata in Massa Dell'impasto: A cosa serve?   In this video, we'll provide some technical clarifications regarding brewer's yeast dosage in a dough. We'll see how temperature, mass, and dough structure affect this choice and the leavening process. We're often led to believe that the yeast dose should be calculated based solely on the amount of flour or the direct temperature of the dough. But we'll see that this isn't quite the case. This is why using online calculators is often superficial because the variables considered are few and insufficient to accurately determine the most appropriate yeast dose. Enjoy the show and enjoy the pizza everyone!!