Author Topic: Napolitan verace pizza with natural yeast  (Read 1796 times)

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Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #40 on: November 24, 2014, 06:38:22 AM »
Can you tell us more about "bio 00" flour and why you mix is with Caputo?  Thank you. - Mitch

Hello Mitch. flour bio 00 is a stronger than caputo flour, use a bit of time mix 50% to have a dough stronger not leaking sugars over even for a 24/28 H leavening total.
I hope that I did understand  :-\


Offline Fivehundreddegrees

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Re: Napolitan verace pizza with natural yeast
« Reply #41 on: November 25, 2014, 05:36:41 AM »
Looking amazing! :) :drool:

Offline SAUZER.ITALY

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Re: Napolitan verace pizza with natural yeast
« Reply #42 on: November 25, 2014, 08:01:51 AM »


 

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