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There are a lot of black dots around your crust, what can cause this to happen? I have heard that it is due to using cold dough, do you think this is the case ?
The black dots are called Leparding and are sugars that have caramelised in the dough. Nothing to do with being cold, and thank you for your comment.
Nice! What oven temperature did you use?
Hi Tomer, shalom ! I used a dome temp of around 485C so that it meets the Vera Pizza criteria to be a true Neapolitana
There are a lot of black dots around your crust, what can cause this to happen?
I have heard that it is due to using cold dough, do you think this is the case ?
The black dots are called Leparding and are sugars that have caramelised in the dough. Nothing to do with being cold, and thank you for your comment.
Nice! What oven temperature did you use?
Hi Tomer, shalom ! I used a dome temp of around 485C so that it meets the Vera Pizza criteria to be a true Neapolitana