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PIZZA DE CALABRESA - Easy homemade pizza dough recipe, long fermentation professional Italian dough baked in a conventional oven (electric or gas) using common type 1 national wheat flour.
Talking guys, what a wonderful recipe. You will be surprised by the result.
For this recipe I used Venturelli Purissima type 1 wheat flour (12% Protein - Look at the nutritional table on the package).
🚨Use type 1 flour with at least 10% Protein as it is a long fermentation process.
🚨 I recommend using REFRACTORY STONE (makes all the difference)
30cm Refractory Stone - amzn.to/32tgoD9
36cm Refractory Stone - amzn.to/30Z7Bbw
40cm Refractory Stone (Steel) - amzn.to/3qXINvk
🚨 For more utensils, scroll down 👇👇👇👇👇
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Ingredients
CHARIOT
250g Flour
125ml water
1g Dry Yeast (You can substitute for 2g or 3g of Fresh Yeast)
PASTA
CHARIOT
145ml water
10g sugar
250g Flour
13g salt
30ml olive oil
IMPORTANT: See the full video so you don't miss any information.
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