Thank You very much for the content. The Chef has 2 ovens with different temperature settings. Why? At which temperatures (top and bottom) does he bake? Why is the left oven at 250 bottom? And please tell us what hydration the dough has. Unfortunately, I cannot speak hungarian. Best wishes! Raul
Hi Raul! The hydration was 58%. And the temperature... The difference of the temperature is about the difference of the material of the stones. There is a new type of biscotto creaded by Effeuno, and if you use it higher temperature ín the bottom, the pizza will be overbaked (because the high temperature of the top heating).
Hi Raul! Switch on the ‘cc’ button of youtube for English subtitles or even auto-translate it to your own natural language. Than 98% you will catch the details of the speakings. But just feel free to ask anything!
Thank You very much for the content. The Chef has 2 ovens with different temperature settings. Why? At which temperatures (top and bottom) does he bake? Why is the left oven at 250 bottom? And please tell us what hydration the dough has. Unfortunately, I cannot speak hungarian. Best wishes! Raul
Hi Raul! The hydration was 58%. And the temperature... The difference of the temperature is about the difference of the material of the stones. There is a new type of biscotto creaded by Effeuno, and if you use it higher temperature ín the bottom, the pizza will be overbaked (because the high temperature of the top heating).
Hi Raul! Switch on the ‘cc’ button of youtube for English subtitles or even auto-translate it to your own natural language. Than 98% you will catch the details of the speakings. But just feel free to ask anything!
Ez nem nàpolyi pizza.Ettöl persze még lehet jó.
Young Jeffrey Johnson Jessica Lewis Betty
@@JessicaHarris-x7w wow! You are right! ;-)