Pizza de Longa Fermentação (Napolitana Contemporânea) com Poolish e Autólise
How to make a long fermentation pizza (Contemporary Neapolitan Pizza). Hey guys! Thanks for watching. This amazing (healthier) pizza was designed to give you several techniques. Hope you like it!! This dough has been called Contemporary Neapolitan Pizza and has been made by pizza chefs around the world. The POOLISH and AUTOLISE techniques are super easy and the result is really worth it. I have used both to make pizza and bread and highly recommend them. 🚨 Specific recipe for wood oven. 📌CHAPTERS 00:00 - Introduction 01:10 - Pre-ferment (Poolish) 01:54 - Ingredients 02:06 - Autolysis 03:20 - Kneading 06:22 - Dough rounding 08:01 - Opening of the dough 09:38 - Assembling the pizza 11:15 - Cooking 13:15 - Finishing the pizza
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LONG PIZZA FERMENTATION WITH COMMON FLOUR, POOLISH AND AUTOLYSIS (CONTEMPORARY NEAPOLITAN PASTA)
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100% BIGA Pizza | 65% Hydration
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PRE-FERMENT | DON'T MAKE PIZZA BEFORE YOU KNOW THIS
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MASSA DE PIZZA I FERMENTAÇÃO RÁPIDA E FERMENTAÇÃO LONGA I QUANTO TEMPO MASSA DE PIZZA DEVE DESCANSAR
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