Pizza: 1 impasto per 3 stili (Padellino, Pala, Tonda) con Valentino Tafuri

Is it possible to make three different styles of pizza from the same dough? In this episode the pizza maker Valentina Tafuri creates a 75% hydration dough and demonstrates that by managing the leavening and cooking processes it is possible to make three very different pizzas: a pan pizza, a pizza "in pala" and a classic Neapolitan style pizza. A video dedicated to white art lovers, starring a new master of the Italian gastronomic scene.

In collaboration with Ooni Pizza Ovens https://it.ooni.com/

INGREDIENTI/INGREDIENTS

Per la biga/For the Biga
Farina forte/Strong flour 800 g
Acqua/Water 360 ml
Lievito fresco/Fresh Yeast 12 g

Per l'impasto/For the dough
Farina debole/Weak flour 200 g
Lievito fresco/Fresh Yeast 9 g
Sale/Salt 25 g
Miele/Honey (optional) 10 g
Olio EVO/EVO oil 30g
Acqua/Water 440 ml
Pasta di riporto/Old dough 50 g
IS videos dedicated to homemade pizza: https://www.youtube.com/watch?v=Cq90lUQUCUo&list=PLWKLqE-7K4-ZZkCSQxYPbkbzVFj01fMiE

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