Caputo Nuvola Flour | Poolish Pizza Recipe | 70% Hydration Pizza Dough Recipe | Gozney Roccbox |

Описание к видео Caputo Nuvola Flour | Poolish Pizza Recipe | 70% Hydration Pizza Dough Recipe | Gozney Roccbox |

In this edition we will be using the Poolish method to make two fantastic pizzas from scratch.

1g yeast
500g flour
500g water

Mix cover 10 hours

Add
500g flour
200 Water
18g salt

Mix and leave 1 hour

Kneed for 15 - 20 mins

Divide into balls

Prove for a further 8-10 hours

Make pizza 🍕

Set the pizza to to 400 or max in a home oven.

For more pizza ideas please check out the links below.

Caputo Pizzeria Flour | Cold v Room Temperature Fermentation | Roccbox Recipes | Gozney Roccbox    • Caputo Pizzeria Flour | Cold v Room T...  

Pizza Flour library

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