NEAPOLITAN PIZZA COURSEIn this course, lasting approximately 1 hour, Vincenzo demonstrates all the concepts that are the basis of Neapolitan pizza in its variations (traditional and contemporary). Different types of dough will therefore be made with all the tools available at home (mixing by hand, with a planetary mixer and with a vacuum mixer). At the end of the course you will not only be able to replicate a pizza recipe but you will be able to give life to your idea of

PRIMA DI PROCEDERE ALL'ACQUISTO BISOGNA CREARE UN ACCOUNT

DOPPIA CAMERA

DIMENSIONI ESTERNE 50cmx52cmx30h

Questo forno è interamente costruito in acciaio:

Vincenzo demonstrates all the concepts that are the basis of Neapolitan pizza in its variations (traditional and contemporary)

Different types of dough will therefore be made with all the tools available at home (mixing by hand

In this course

Il peso del forno è di 25Kg

Questo è un corso di pizza avanzato in cui si affrontano tecniche di impastamento e diverse tipologie di impasti indiretti

stesura e cottura

lasting approximately 1 hour

PIANO COTTURA 40cmx40cm