Author Topic: Marinara al modo mio...  (Read 2387 times)

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Offline thezaman

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Re: Marinara al modo mio...
« Reply #20 on: April 22, 2011, 05:42:19 PM »
 andre, that dough is butter in your hands. can you go over your method!!!


Online Pete-zza

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Re: Marinara al modo mio...
« Reply #21 on: April 22, 2011, 05:59:31 PM »
Andre,

Very impressive indeed. Can you comment on any differences, both good and bad, between the poolish-based Neapolitan dough/pizza and one without the poolish?

Peter

Offline andreguidon

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Re: Marinara al modo mio...
« Reply #22 on: April 23, 2011, 08:45:43 AM »
@thezaman, well the formula that i use is this http://www.pizzamaking.com/forum/index.php/topic,13080.0.html my mix regime is mix all of the ingredients and autolyse for 20m and knead 7m in the BUP.

@peter, i like this dough better than the direct method dough, cause it has the flavor of the longer fermentation dough and the better structure of the 8h VPN dough, and i like the look better also, cause it has some browning and small leopard spots...
"Simplicity is the ultimate sophistication." Leonardo da Vinci