COTTURA PIZZA NAPOLETANA SU PIETRA REFRATTARIA - COME EVITARE LE BRUCIATURE! - Forno Effeuno P134H
Refractory stone or clay biscuit: which delivers the best baking, without burning, for an excellent Neapolitan pizza? Direct dough with Caputo Nuvola flour, 65% hydration, 14 hours refrigerated, 3 hours at room temperature. Baking with an original refractory stone in an Effe Uno P134H oven at 500°C: https://shop.effeuno.biz/prodotto/lin... Gi.Metal Pizza Peel: https://gimetal.it/it/product/pala-pi... Follow me on Instagram: https://instagram.com/la_pizza_fatta_... For information and collaborations: [email protected]
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