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NEAPOLITAN PIZZA DOUGH RECIPE
Complete recipe for a Neapolitan pizza dough with 48-hour fermentation
Sergio Un Napolitain dans les Alpes
Jul 263 min read
How to choose the right flour W index/strength ?
A technical analysis on how to choose the W index or flour's strength and where to find it
Sergio Un Napolitain dans les Alpes
Jul 132 min read
Bulk fermentation vs Final proofing
we will discuss the two resting periods that occur between the end of kneading and baking our pizza: bulk fermentation and final proofing.
Bulk fermentation is the resting period between the end of kneading and shaping, and the final proofing is the period between shaping and stretching.
Sergio Un Napolitain dans les Alpes
Jul 112 min read
Understanding the BIGA
Everyone talks about it and uses it. But where does it come from? Why was it invented? By whom? What does it do?
Sergio Un Napolitain dans les Alpes
Jul 113 min read
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