A Melhor Pizza de Longa Fermentação com Biga e Farinha Nacional

Contemporary Neapolitan long-fermentation pizza made with biga and local flour, explained in a practical and straightforward way from beginning to end. If you want a lighter, airier dough with professional results, this video shows a realistic way to do it at home. PIZZA MAKER'S MANUAL COURSE https://pizzapaopasta.com.br/CURSOMAN... KILOCAL OVENS Purchase yours on the website https://kilocal.com.br Discount Coupon: PIZZAPAOEPASTA WhatsApp: (21)97732-6657 UTENSILS WE USE (Amazon Pizza Bread and Pasta) https://www.amazon.com.br/shop/pizzap... Ingredients BIGA (16 hours in the refrigerator) 250g Wheat Flour (Venturelli Purissima) 125ml Water 1g Dry Yeast or 2g Fresh Yeast Dough BIGA 250g Flour 200ml Water 15g Salt Yields 3 balls of 270g each Smoked Mayonnaise Homemade Ingredients 300g mayonnaise 1 head of garlic 5g thyme Salt and pepper to taste 20ml liquid smoke (if available) Preparation Cut off the top of the garlic head, keep the cloves with their skins on, season with salt, pepper and thyme, wrap in aluminum foil and bake at 180°C for 40 minutes. Squeeze the roasted cloves (without the skin), mix with the mayonnaise and liquid smoke and beat until creamy. Become a member, get access to exclusive videos and help support the channel: 👉🏻👉🏻👉🏻    / @pizzapaoepasta   ***************************************************** SUBSCRIBE TO THE CHANNEL: https://bit.ly/3gC7JDn ***************************************************** Follow Pizza, Bread and Pasta Facebook:   / pizzapaoepasta   Instagram:   / pizzapaoepasta   *****************************************************