Pizza in teglia fatta in casa con Davide Civitiello

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=I_rlii1RpgA

After many episodes dedicated to Neapolitan pizza, for the release of his brand new book Davide Civitiello shares with us the recipe of the baking trey pizza. Starting from an 80% hydration dough with a biga (indirect method), the master pizza maker creates two crispy and colorful pizzas designed for the home oven: a classic and delicious white pizza, and the baciata (kissed) one, made up of two overlapping doughs, ideal to be stuffed, typical of Rome. • INGREDIENTS • X 1 baciata + 1 teglia • Sheet-pan 40x30cm • For the biga • Strong flour 500 g • Water 250 ml • Active dry yeast 5 g (fresh brewer's yeast 10g) • Per l’impasto • All the biga • Strong flour 500 g • Salt 25 g • Acqua 550 ml • Active dry yeast 5 g (optional) • EVO Oil 50 ml • In collaboration with Mulino Caputo https://www.mulinocaputo.it/ • Discover the book Homemade pizza by Davide Civitiello: https://shop.vertical.it/products/la-... • Watch all the videos by Davide Civitiello on ItaliaSquisita: • Pizza napoletana fatta in casa: la ri... • Visit: • http://italiasquisita.net/ • Shop: • https://shop.vertical.it/ • Follow us on: • / 147031685608 • / italiasquisita • / italiasquisita • Contact us: • [email protected]

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