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. Your every gesture 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 go beyond 80%? Let's talk in the comments! 🚀 Subscribe to UniversoPizza: https://www.youtube.com/@IvanoVarrial... #ContemporaryPizza #70Hydration #UniversoPizza #HandmadeDough #caputopizzeria #HomemadePizza #CloudCorn #PizzaTutorial