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INTERNAMENTE AISI 430
Different types of dough will therefore be made with all the tools available at home (mixing by hand
Il biscotto utilizzato è quello di Casapulla il migliore per la cottura della pizza
with a planetary mixer and with a vacuum mixer)
con planetaria e con impastatrice aspirale)
NEAPOLITAN PIZZA COURSE fornomunaciello INTERNAMENTE AISI 430In this course, lasting approximately 1 hour, Vincenzo demonstrates all the concepts that are the basis of Neapolitan pizza in its variations (traditional and contemporary). Different types of dough will therefore be made with all the tools available at home (mixing by hand, with a planetary mixer and with a vacuum mixer). At the end of the course you will not only be able to replicate a pizza recipe but you will be able to give life to your idea of
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