@pizzavibes_bapi: ๐Ÿ”ฅNeapolitan Pizza Dough Recipe with Pre-Dough (70%)๐Ÿ• 18 Pizzas / Explosive free Fermenation E-Book on my Profile. Perfect for 48h fermentation - clean, elastic, structured. Biga: 1500g flour W340 750ml water 3g fresh yeast 2h @ roomtemperature Main Dough: Pre-Dough 1500g flour (W300) 1350 ml cold water 6g fresh yeast 30g Salt Start with only 1000ml of water. Use bassinage-method for restwater. Knead & rest 15 min Make it into a dough ball and rest 15 minutes. Make the dough balls 20h Fridge Let them prof 2-4h @ Roomtemperature Bake at your favorite temp Hydration: 70% Fermentation style: Cold & slow Flour strength: W340 Ideal for: Crispy but airy crusts Save it, try it, and taste the difference. #gourmetpizza #pizzadough #neapolitanpizza #pizzafromscratch #highhydrationdough

pizzavibes_bapi
pizzavibes_bapi
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Region: DE
Thursday 29 October 2026 06:34:23 GMT
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rizkykenkyodompuntb
kenkyoBakery :
very spectacular chef... so amazing... the best.. this my pizza
2026-10-29 12:26:07
4
alinasser0525
Ali Nasser :
You're an amazing chef! ๐Ÿ”ฅ๐Ÿ”ฅ๐Ÿ”ฅ๐Ÿ”ฅ
2026-10-29 10:10:46
1
kataix8
kataix8 :
Canotto?
2026-10-29 13:19:36
0
alinasser0525
Ali Nasser :
๐Ÿฅฐ๐Ÿฅฐ๐Ÿฅฐ
2026-10-29 10:10:12
1
jancafe657898
แžŸแžปแž•แž› :
โค๏ธโค๏ธโค๏ธ
2026-10-29 06:53:32
0
haider.khan22061
Chef Haider Khan :
๐Ÿฅฐ๐Ÿฅฐ๐Ÿฅฐ
2026-10-29 16:39:33
0
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