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With my busy schedule, this process of making my pizza dough is the best for me.
Here are the benefits of long-fermented pizza dough 📌📌
4 Benefits of long fermentation:
- It allows the dough to achieve and develop great flavor.
- It gives you a lighter crust so it's easier to digest.
- It's perfect for people with a busy schedule. You make your dough today and the next day when you get home from work it's ready.
- For business, it helps you manage your schedule.
Follow along and let’s make your next best pizza
Ingredients in weight
500g water
3g instant dry yeast ( 8g fresh yeast, 2g active dry yeast)
8g sugar
800g flour (strong flour 11-12.5% protein) bread, all-purpose or tipo 00
25g salt
25g extra virgin olive oil (or veg. oil)
Ingredients in volume (Us cup)
2 cups and 1 tablespoon water
1 teaspoon instant dry yeast ( 3tsp fresh yeast, 2tsp active dry yeast)
2 teaspoons sugar
6 cups flour (strong flour 11-12.5% protein) bread, all-purpose or tipo 00
1 1/2 tablespoons salt
2 tablespoons extra virgin olive oil (or veg. oil)
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#pizzalover #homemadepizza #pizzadough
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IN THIS VIDEO:
*I used my favorite flour; CAPUTO Pizzeria Flour
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Chapters:
0:00 Intro - Ingredients
0:28 Presentation
1:24 Preparing the Dough
4:02 Kneading
5:44 Proofing
7:02 Cutting and Shaping
11:25 Stretching
14:42 Topping
15:37 Baking
16:39 Tasting Time! ;)