Neapolitan pizza dough inspired by Vincenzo Capuano | 100% biga | 48 hrs | 70% hydration

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  • Опубликовано: 2 фев 2025

Комментарии • 14

  • @edpaek
    @edpaek 6 дней назад

    What song?🎉

  • @marianomoreschi3947
    @marianomoreschi3947 9 месяцев назад

    Can you share your recipe for the ricotta saffron base?

    • @55zachman
      @55zachman 5 месяцев назад

      I guess not.

  • @OlegBaranov-Belgorod
    @OlegBaranov-Belgorod Месяц назад

    Do you like Capuano's style pizza or the AVPN approved pizza?

  • @Om-ph7gu
    @Om-ph7gu 6 месяцев назад

    Hi tell me please the oll recipe for pizza dough. 😊😊😊😊

  • @gorankunovic6404
    @gorankunovic6404 7 месяцев назад

    Too good

  • @yarivabudy1575
    @yarivabudy1575 5 месяцев назад

    He only put 600ml water that’s 60% hydration ?

    • @bapibagelspizzamore4526
      @bapibagelspizzamore4526  5 месяцев назад +1

      The Rest (100ml) of the water should be added slowly in the final stage while the dough is mixing. It’s titled „Add water slowly“ :) ☺️

    • @yarivabudy1575
      @yarivabudy1575 5 месяцев назад

      What W rating flower you used for this recipe?

    • @OlegBaranov-Belgorod
      @OlegBaranov-Belgorod Месяц назад

      ​@@yarivabudy1575 Mr. Capuano uses only Caputo flour. Take the package he used. And Caputo dry yeast, it's based on grapes, the strongest yeast.

  • @hassasin8224
    @hassasin8224 6 месяцев назад

    Wtf... 😂