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MY MASTER CLASS PIZZA: https://www.master-class.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 24-48 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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Y.T. - ITALIA -    / @vitoiacopelliita6967  
INSTAGRAM -   / vitoiacopelli  
FACEBOOK - https://www.facebook.com/maestrovitoi..."
KIDS CHANNEL: -    / @zoekidstoys9820  
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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