PIZZA DOUGH 3 Best Fermentation Times 8h vs 48h vs 7days
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ピザナポレターナ生地チュートリアル手作り、24時間発酵
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Neapolitan pizza dough inspired by Vincenzo Capuano | 100% biga | 48 hrs | 70% hydration
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私がすべてのピザに使用するナンバーワンの生地レシピ🤫
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100% BIGA Pizza dough with 48 hours leavening time
Pizza Napoletana🍕 - Mit diesem Rezept machst du ZU HAUSE die beste Pizza deines Lebens.🔥