PIZZA DOUGH 2 Best ways FRESH Yeast vs DRY Yeast / Lievito Secco vs Lievito Fresco

SUBSCRIBE ❥ https://www.youtube.com/user/maestrovitoiacopelli IMPASTO PER PIZZA, LE DIFFERENZE TRA UN IMPASTO FATTO CON LIEVITO FRESCO VS UN LIEVITO SECCO. Qui troverete la ricetta completa di come fare entrambi gl'impasti, come fare l'impasto della pizza con lievito secco verso lievito fresco. Commenta qui sotto quale credi sia migliore e lascia un like e iscriviti per supportarmi grazie. 1. Prepara il lievito chiamato poolish 50gr. acqua temperatura ambiente 1gr. di lievito o di birra o secco 50gr. di farina 00 Lascia riposare in frigo per 10-12 ore 2.LA RICETTA COMPLETA DEL NOSTRO IMPASTO PIZZA Per casa 400gr. acqua temperatura ambiente 15gr. di sale fino 600gr. di farina 00 il nostro lievito una volta finito lasciar fermentare per 6 ore grazie a presto ogni settimana 2 video English PIZZA DOUGH, THE DIFFERENCES BETWEEN A DOUGH MADE WITH FRESH YEAST VS A DRY YEAST. Here you will find the complete recipe of how to make both doughs, how to make pizza dough with dry yeast versus fresh yeast. Comment below which you think is better and leave a like and sign up to support me thanks. 1. Prepare the yeast called poolish 50gr. room temperature water 1g. yeast or beer or dry 50gr. flour 00 Leave to rest in the fridge for 10-12 hours 2. THE COMPLETE RECIPE OF OUR PIZZA DOUGH For home 400gr. room temperature water 15gr. of fine salt 600gr. flour 00 our yeast once finished leave to ferment for 6 hours thanks to you every week 2 videos spagnolo PIZZA MASA, LAS DIFERENCIAS ENTRE UNA MASA HECHA CON LEVADURA FRESCA VS UNA LEVADURA SECA. Aquí encontrarás la receta completa de cómo hacer ambas masas, cómo hacer masa de pizza con levadura seca versus levadura fresca. Comenta a continuación cuál crees que es mejor y deja un me gusta y regístrate para apoyarme, gracias. 1. Prepare la levadura llamada poolish 50gr. agua a temperatura ambiente 1g. levadura o cerveza o seca 50gr. harina 00 Dejar reposar en la nevera durante 10-12 horas. 2. LA RECETA COMPLETA DE NUESTRA PIZZA MASA Para el hogar 400gr. agua a temperatura ambiente 15gr. de sal fina 600gr. harina 00 nuestra levadura Una vez terminado, dejar fermentar durante 6 horas. gracias a ti cada semana 2 videos BUY CLOTHING LINE MY STORE ❥ https://teespring.com/stores/vito-stores?page=1 ------🍕🍕🍕🍕links of my social media ADD ME ON 🍕🍕🍕🍕------ INSTAGRAM ❥ https://www.instagram.com/vitoiacopelli/ FACEBOOK ❥ https://www.facebook.com/maestrovitoiacopell/?Ref=bookmarks" MY pizzeria WWW.PIZZAPROVAMI.COM 7407 W MELROSE AVE LOS ANGELES CA 90046 MY pizzeria association NAPULE' PIZZERIA byVito Iacopelli(Colombia) please comment below if you have any questions Music: http://www.bensound.com/royalty-free-music