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MY MASTER CLASS PIZZA: https://www.masterclass.pizza/

This Is a real Next Level pizza dough perfect for people that like A new style of pizza napoletana or better say contemporary Neapolitan pizza dough and we made it in collaboration with @capuanovincenzo
here is the full recipe we used and this is good for home use and business use, when you remake it please tag me on my instagram
"For the mixer we used (it's my own new brand AUTENTICO) Available to take order from 16 of November 2023 :) made in Italy "

First of all make the biga 2448 hours before
1kg. flour super strong 500gr. water 3gr. Dry yeast.
after put it 30min room temp then 24 hours in the fridge
Now let's make the pizza dough u need whole biga add on 20gr. salt 250ml Water then make the dough :)

00:00 intro
01:15 biga recipe
04:44 pizza dough making
07:08 dough balls
08:26 Stretch the pizza
09:10 pizza making
10:32 cooking the pizza


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MY PRODUCTS USED TO MAKE PIZZAS
BEST SPATULA: https://amzn.to/3ysuulE
COPPER OIL ITALIAN: https://amzn.to/3ONgSYd
WOOD FOR PIZZA OVEN: https://amzn.to/3xX0BbC
DOUGH BALLS BOXES: https://amzn.to/35DGQHM
BRICKS FOR YOUR HOME OVEN: https://amzn.to/3COcaoY
ELECTRONIC SCALE:https://amzn.to/32gHk8Q
PEELS: https://amzn.to/35HDYd1

Please comment below if you have any questions
www.maestrovitoiacopelli.com