Ce champion du monde de pizza a accepté de tout montrer...
Aymeric Provence is one of France's most decorated pizza makers: three-time World Champion, World Vice-Champion, and mentor to numerous professionals. In this exceptional video, he reveals step-by-step the dough recipe that allowed him to win the Pizza World Cup in Rome in 2023. On the agenda: 🍕 his complete BIGA recipe 🍕 the flours used 🍕 the fermentation process 🍕 mistakes that ruin dough 🍕 kneading techniques used by champions 🍕 shaping and stretching explained in detail 🍕 the final baking in an Effeuno P134HA Evolution Some of these methods may challenge your current pizza dough practices. 🎁 Download Aymeric Provence's free e-book: https://consulting.pizza-formation.co... 🎓 Discover Aymeric Provence's professional and online training courses: https://www.pizza-formation.com 🔥 The oven used in this video: Effeuno P134HA Evolution https://lafrenchpizza.fr/produit/effe... ⏱️ CHAPTERS 00:00 The dough that won the World Championship 00:30 The flours used by Aymeric Provence 01:50 Why add einkorn and Khorasan wheat 03:20 BIGA: the method used in competition 05:30 Why Aymeric prefers a 24-hour protocol 07:15 The most common mistakes on a BIGA 09:40 The refresher explained Step by step 12:10 Hydration, salt, and dough balance 14:40 How to develop fermentation aromas 17:20 Proofing and temperature control 19:50 The secrets of competition-level shaping 22:30 Stretching explained by a world champion 25:10 Topping and preparation before baking 26:30 Baking in the Effeuno P134HA Evolution oven 28:40 Analysis of the crust and the air pockets 30:20 Technical questions and advanced tips 32:10 Mistakes that hinder progress 33:40 End of the masterclass 📌 If this video helps you improve your Neapolitan pizzas, please subscribe to the channel and leave a comment to support this type of content. #Pizza #NeapolitanPizza #AymericProvence #WorldChampion #Biga #PizzaDough #Fermentation #HomemadePizza #Effeuno #TheFrenchPizza
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