Author Topic: Antica Pizzeria "da Michele" - Napoli - L'impasto  (Read 1417 times)

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Offline Antilife

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Re: Antica Pizzeria "da Michele" - Napoli - L'impasto
« Reply #25 on: December 27, 2016, 02:54:43 PM »
This book is one of most ridicolous book concerning Pizza. Try to explain  in scientific  method.... but both Walter Caputo ( nothing with Caputo Flour) and Luigina are very far from Pizza World. 100% Biga is only one method  used by  these new pizza makers to emerge. You can obtain better result with other preferments less extreme that Biga. Remember..... Never Trust Italian Pizza Makers

Offline italdream

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Re: Antica Pizzeria "da Michele" - Napoli - L'impasto
« Reply #26 on: December 27, 2016, 03:21:57 PM »
Never Trust Italian Pizza Makers
Sounds a bit broad as a statement  :D :D
Pizza Party Passione | Alive and Kicking
Blackstone | Semiretired
Kettle Grill Insert | Dumped
Little Black Egg | Retired with Honors
Modified Pizza Bella | Retired with Honors

Offline Antilife

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  • Location: Modena
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Re: Antica Pizzeria "da Michele" - Napoli - L'impasto
« Reply #27 on: December 27, 2016, 03:26:01 PM »
Sounds a bit broad as a statement  :D :D
😂😂😂 Yes !!!