Napoletana Pizza Canotto Poolish method part2 kneading the final dough
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Video Source: www.youtube.com/watch?v=Uw0mP4mF-t8
Recipe per gram:The 50% Poolish (recipe in part 1) - 1086g flour Caputo cuoco - 434g water (70% hydration)- 2.7g fresh yeast (0.25%)- 0.5% malt - 3% salt - 1...
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