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Hermes Replica Mama Monday I’m acasa you make me pizza at lunch and panzerotti at dinner? How do you say no? With losteso inpasto puree the panzerotti just heat them. Good lunch
One difference I used flour ground stone tippo 1 I kneaded yesterday (Sunday) matino at 05: Good and light and fairy in baking trays normal
Recipe copied from Enza Coretti Thank you so much
PIZZA IN TEGLIA BONCI (extrapolated from the book by Gabriele Bonci THE GAME OF PIZZA) in brackets my INGREDIENTS: for 4 rectangular trays 30x 40 (I prepared half a dose and I got 3 round pizzas, two from 35 and a smaller one, next time I will use the rectangular ones)
* 1 kg of flour 0 W 260 or one Petra flour of type 1
* 20g of salt (I 22 gr)
* 700 ml of warm water
* 6 g of yeast of fresh beer (I on about 500 grams of flour I used about 3 grams)
* 40 gr of spoons of extra virgin olive oil * * semolina flour re-milled to work the dough
* I kneaded around 19:00, after about 1:30 I put * PROCEDURE
* In a bowl dissolve the yeast in about half of the water * Combine the yeast dissolved in the flour and start and knead with a wooden spoon, also incorporate the other half of the water and continue stirring adding at the end oil and salt, mix for 3 * Let rest the dough covered with a cloth for about 20 minutes in a place * After the time, turn the dough over a work surface dusted with semolina flour (do not use flour 00 because it is incorporated into the dough and does not facilitate the leavening, on the contrary that of remilled semolina helps us to work it without joining the dough) spread the dough with your hands and start with the first round of folds, close the book to the top towards the * Place the dough in a large bowl brushed with olive oil, spread on the dough a light thread of extra virgin olive oil, cover with film and store in the refrigerator at the bottom for about 18/24 hours (I 36 hours)

Tirate out of the fridge, you will find a dough very grown and full of Leaven leaven another Condite to your pleasure and bake.
The oven must be at the maximum temperature for 10 minutes directly on the base of the oven, after a few minutes you will notice that the pizza starts to produce some Hermes Replica.

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