no recipe given sorry. he tells that it is impossible to have a recipe as you need to have a deep understanding of the materials you use, starting from the flour, and every flour has its taste and its protein content, so the right dough using it is obtained changing the type of yeast and its quantity, but also the temperature you have it proofing and the time of proofing to have the better maturation of the dough with high digestibility and the best flavor. he tells that in his pizzeria he has 30 people working, trained for different tasks, that the kneading is done by hand and not using machines, as machines can not feel the dough, react to it and adapt. he tells also that he collaborates with local farmers to have very good quality ingredients and that they research also on local traditional wheat to get flour with better characteristics. this is, shortened, the sense of what he tells, but no recipe is given.
Non capisco che cakkio ha da ridere quel ragazzo, affianco al maestro ,dovrebbe inchinarsi ad ogni parola che rilascia su questa bellissima arte ,serita ,mi auguro di sbagliarmi ,ma sembra incredulo e mezzo a presa per il culo .
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Ricetta per l' impasto molto interessante😀
👌👍
Can somebody translate the recipe pls?
no recipe given sorry. he tells that it is impossible to have a recipe as you need to have a deep understanding of the materials you use, starting from the flour, and every flour has its taste and its protein content, so the right dough using it is obtained changing the type of yeast and its quantity, but also the temperature you have it proofing and the time of proofing to have the better maturation of the dough with high digestibility and the best flavor.
he tells that in his pizzeria he has 30 people working, trained for different tasks, that the kneading is done by hand and not using machines, as machines can not feel the dough, react to it and adapt. he tells also that he collaborates with local farmers to have very good quality ingredients and that they research also on local traditional wheat to get flour with better characteristics.
this is, shortened, the sense of what he tells, but no recipe is given.
Ma la ricetta?
Non capisco che cakkio ha da ridere quel ragazzo, affianco al maestro ,dovrebbe inchinarsi ad ogni parola che rilascia su questa bellissima arte ,serita ,mi auguro di sbagliarmi ,ma sembra incredulo e mezzo a presa per il culo .
Non è una pizza fritta !
Ma quanto parla la conduttrice? Veramente fastidiosa, invece di approfittare e dare spazio ad un eccellenza come Pepe
Veramente poco professionale,fastidiosa e poco