February 11, 2020 - 7:13am
Where Pizza has lease
Usual and simple dough that i make Every day in my Lab and Reselling
10% Semolina
90% Denti Zero+ w340
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(43CF+5RT)
2,5% Salt
48h(43CF+5RT)
More photoshop and infos: http://www.0059.it/2020/02/02/ogni-maledetto-giorno/ [1]
Facebook: www.facebook.com/0059StefanoCiccarelli [2]