PIZZA CONTEMPORANEA: 70% Idratazione TUTTO A MANO (Cornicione a Nuvola!)

🚀 CONTEMPORARY PIZZA: 70% Hydration ALL BY HAND! 🍕 Can you achieve a cloud-shaped crust, extreme and honeycombed, without using a mixer? The answer is YES! In this UniversoPizza video, I take you into my "little universe" to show you how to manage 70% hydration using only your hands and the right technique. You don't need expensive technology to make a killer contemporary pizza. I'll show you how the flour (a Caputo Nuvola in this case) absorbs water thanks to a series of strategic rests and reinforcement folds, transforming a sticky mass into a steel-like gluten mesh! 📖 What you'll learn in this video: Adding Water: The trick to hydrating to 70% without stressing the dough. The Resting Technique: Why waiting 20 minutes does the dirty work for you. Reinforcing Folds: How to add structure and make the crust explode during baking. Baking in the Effeuno Oven: My settings (450°C top / 375°C bottom) for an instant boost. 🛒 Recipe specifications: Flour: 500g Caputo Pizzeria (W270) Water: 350g (70% hydration) Yeast: 1g fresh brewer's yeast Salt: 14g Fermentation: 23 hours (18 in the fridge + 5 at room temperature). 📣 DON'T BE LAZY! 😂 If you want to see more experiments and learn how to master the art of homemade pizza, subscribe to the channel, activate the bell, and leave a LIKE. Every action you take helps UniversoPizza grow! 👇 QUESTION FOR YOU: What's your favorite hydration for contemporary pizza? Do you stick to 65%, or are you brave enough to push beyond 80%? Let's discuss it in the comments! 🚀 Subscribe to UniversoPizza: https://www.youtube.com/@IvanoVarrial... #ContemporaryPizza #70Hydratation #UniversoPizza #HandDough #caputopizzeria #HomemadePizza #CloudCorn #PizzaTutorial 00:00 - Introduction: The 70% Hydration Hand-Kneading Challenge 00:46 - Flour Mix: Strength (W) and Characteristics for Contemporary Kneading 01:30 - Ingredients and Doses: Water/Flour Ratio 02:10 - Preparation: Dissolving the Yeast and Gradually Adding the Water 03:45 - Hand-Kneading Technique for Medium-High Hydration 05:15 - First Rest (15 min) to Activate the Gluten Mesh 06:30 - Second Phase: Adding Salt and Reinforcing Folds 7:50 AM - Second resting time (10 min) and final rounding 8:45 AM - Proofing: Managing between room temperature and refrigerator (24 hours) 9:20 AM - Slicing: Shaping 280g loaves 10:40 AM - Second rising time (preparation) 11:15 AM - Simultaneous rolling out technique: Moving the air towards the edge 12:30 PM - Filling: Classic Margherita with top-quality products 1:15 PM - Oven settings and heat management for the "cloud crust" 2:10 PM - Final result: Analysis of the alveolation and lightness