Ankarsrum stand mixer - high hydration pizza dough скачать в хорошем качестве

Ankarsrum stand mixer - high hydration pizza dough

Ankarsrum Assistent stand mixer with dough hook 77% hydration dough for Roman-style pizza in teglia, 720 g total 396 g flour (type 00, W310) 305 g water 8 g salt 2.4 g dry active yeast 8 g olive oil Add 200 g water and flour: 0:20 Add salt and more water: 5:55 Add oil & increase speed: 8:54 The rest of the water is added gradually during kneading. The first fold in the mixer after 5 min rest at the end of the video. Final stretch and fold in a separate video:    • Stretch and fold high hydration pizza dough   Full recipe (in Finnish): https://paistopinta.net/roomalainen-p...