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This Pizza will be a very special, and in the same time i will show you the 2 different pizzas, one made with biga and one made with poolish, also i will explain you all the differences between the two.
if you want to make it with me here’s what you need
POOLISH (-200ml water, -200gr.flour – 5gr. yeast, 24 hours in the fridge)
BIGA (-200 ml water, -400gr. flour, -5gr. yeast, 48 hours in the fridge)
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Questa Pizza sarà molto speciale e allo stesso tempo ti mostrerò le 2 pizze diverse, una fatta con biga e una fatta con poolish, inoltre ti spiegherò tutte le differenze tra i due.
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LINKS OF MY PRODUCTS USED TO MAKE PIZZAS
DOUGH BALLS BOXES:
BRICKS FOR YOUR HOME OVEN:
PEELS:
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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
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