Author Topic: Neapolitan Pizza and G3 Ferrari (modified) electric oven.  (Read 94497 times)

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Offline aspendos

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #620 on: January 23, 2015, 05:07:36 AM »
Thank you sub. Just one thing is not clear. As my knowledge in order to avoid bubbles in the dough you need to put the bulk fermented dough in mixer again and run it for 30 sec to a minuze It calls degas the dough...
or did i understand you wrong?

Offline sub

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #621 on: January 23, 2015, 06:31:59 AM »
I don't think they do that.

The dough is let rest in the mixer 20 minutes, then the pizzaiolo let the impastatrice make a turn to smooth the dough, it gives  strength, it's like a stretch and fold for the manual kneading, then the dough is let rise 20 minutes to 2 hours (IF the pizzaiolo follow the AVPN rules  ::) ) on the marble counter.



Offline aspendos

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #622 on: January 23, 2015, 11:05:34 AM »
Sub. When the time of the bulk dough at room temperature  is up, do you ball it right away?
« Last Edit: January 23, 2015, 01:36:45 PM by aspendos »


 

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