Tutorial completo sulla Pizza Tonda Classica, dall' impasto alla cottura. Impasto diretto in 4 ore.

For anyone who would like to support me, here's the link to buy me a coffee: https://buymeacoffee.com/juris.veratti Pizza alla Pala, indirect dough with preferment, 75% hydration. 36 hours of leavening:    • Pizza alla Pala, impasto indiretto con pre...   Pizza al Padellino, Complete Tutorial, direct dough, simple:    • Pizza al Padellino, Tutorial Completo, imp...   Tutorial: Pizza alla Pala, direct dough, 65% hydration, on an Effeuno P150H oven. VIDEO 1 (easy):    • Tutorial: Pizza alla Pala, impasto diretto...   Focaccia al panellino in 3 hours, made directly with 3 flours, 70% hydrated. COMPLETE TUTORIAL:    • Focaccia al padellino in  3 ore, impasto d...