Farina Nuvola 1kg - Mulino Caputo
Farina Nuvola 1kg - Mulino Caputo
4 months ago
mulinocaputo.it
🇮🇹 Fai il pieno di leggerezza con le farine della Linea Nuvola. Grazie al potere del pre-fermento l'alveolatura perfetta non è più un pensiero! Pizza scioglievole, digeribile e soffice: una consistenza dell'altro mondo! Stasera dalle18 al Napoli pizza Village parleremo del legame speciale tra Linea Nuvola e Lievito Secco Attivo . Seguici! 🌽 🇬🇧 Fill up with the lightness of the flours from our Nuvola line. With the power of the pre-ferment, achieving the perfect alveolation is no longer a wo
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🇮🇹 Fai il pieno di leggerezza con le farine della Linea Nuvola. Grazie a…
5.4K viewsSep 13, 2019
FacebookCaputo - Il Mulino di Napoli
14K views · 152 reactions | @mulinocaputo Nuvola super, 96 Hours dough❗️✨ Who can guess the %  . . . . #Chef #food #pizzagram #foodie #cheflife #instafood #cooking #restaurant #pizzanapoletana #foodphotography #yummy #foodlover #delicious #foodblogger #juangpizza #gourmet #dinner #gastronomia #instagood #foodgasm #dailypizza #foodstagram #foodies #tasty #kitchen #woodfirepizza #eat #lunch #chefsofinstagram #bhfyp | Juan G Pizza | Facebook
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14K views · 152 reactions | @mulinocaputo Nuvola super, 96 …
3.9K views1 week ago
FacebookJuan G Pizza
Pizza Making Tips 🍕 | Freddy J on Instagram: "Easy Pizza Recipe! 👇🍕 🍕 152g Caputo 00 Pizza Flour 🔥 52g Caputo Nuvola Super 💧 126g H20 🧂 6g Sea Salt 🫒 2g olive oil .5g instant dry yeast 1️⃣ In a mixing bowl, add flour yeast, salt & whisk to thoroughly combine, add water & oil. 2️⃣ Mix until all ingredients are mostly combined. Transfer to counter top and knead appx 10 minutes until you form a shaggy doughball. Cover with your mixing bowl and allow to rest 20 minutes. 3️⃣ fold and transfer
Pizza Making Tips 🍕 | Freddy J on Instagram: "Easy Pizza Recipe! 👇🍕 🍕 1…
162.5K views1 month ago
Instagramwoodovenboston
Ciasto (2 kulki po ~300 g) \t•\tMąka Caputo Nuvola Super – 460 g \t•\tWoda (65%) – 300 g (zimna) \t•\tSól – 12 g \t•\tŚwieże drożdże – 1,5 g \t•\t(opcjonalnie) Oliwa – 8 g ⸻ Proces \t1.\tRozczyn – drożdże rozpuść w całej wodzie. \t2.\tMieszanie – dodaj 80% mąki, wymieszaj, potem resztę mąki i sól. Oliwę dodaj na końcu. \t3.\tWyrabianie – 8–10 minut, aż ciasto będzie gładkie i sprężyste. \t4.\tBulk fermentacja – 2 h w temperaturze pokojowej. \t5.\tFormowanie – podziel na kulki po 300 g, zaokrągli
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Ciasto (2 kulki po ~300 g) \t•\tMąka Caputo Nuvola Super – 460 g \t•\t…
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