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La arina que usa con el vollo de masa por es amarillo graci
Everything looks good and I’d definitely try one but one detail I noticed is that you didn’t slap the dough out to size and wanted to ask why.
Thank you sir . Dough 230g
You have to develop a better stretching technic to have a better crust.
Is that yellow thing semolina in the beginning? Does it add extra crunch?
Yes sir it’s semola.
@@WoodfirePizza-hp4td Is it polenta or semolina?
❤
Vcs entrga em casa boa noite
La pala da 36 che usi?Grazie
Si 36.
Anche io lavoro con la 36 😅. Anche l'impasto più o meno eguale. Bravissimo fra e buona fortuna.Te seguio
La arina que usa con el vollo de masa por es amarillo graci
Everything looks good and I’d definitely try one but one detail I noticed is that you didn’t slap the dough out to size and wanted to ask why.
Thank you sir . Dough 230g
You have to develop a better stretching technic to have a better crust.
Is that yellow thing semolina in the beginning? Does it add extra crunch?
Yes sir it’s semola.
@@WoodfirePizza-hp4td Is it polenta or semolina?
❤
Vcs entrga em casa boa noite
La pala da 36 che usi?
Grazie
Si 36.
Anche io lavoro con la 36 😅. Anche l'impasto più o meno eguale. Bravissimo fra e buona fortuna.
Te seguio