HOW TO COLD FERMENT NEAPOLITAN PIZZA DOUGH |PUGLISI MIXER REVIEW

SUBSCRIBE ❥ https://www.youtube.com/user/maestrovitoiacopelli
👉 MY MASTER CLASS PIZZA : https://www.master-class.pizza/ 👈
In this video i made a perfect direct method of pizza dough, and i show you how to cold ferment the pizza dough, so after you make the pizza dough you have to put it in the fridge and let it ferment for 24 hours then you take it out and make into dough balls, then let it proof for 2 hour at room temp, and wala' the perfect pizza dough by vito iacopelli is ready.
please share with friends and like this video.
Here is the recipe very simple
1kg flour 00
750 ml water
20gr. salt
2 gr. fresh yeast
MIXER REVIEWD: https://www.puglisimacchinealimentari.it/
FB PAGE: https://m.facebook.com/impastatriciprofessionalipuglisi/?locale2=it_IT

BECOME A MEMBER AND GET IN DIRECT CONTACT WITH ME : ONLY $4.99
https://www.youtube.com/channel/UCopxVPFM021dpp8L6euX-qA/join

italian
In questo video ho realizzato un metodo diretto perfetto per l'impasto della pizza, e ti mostro come fermentare a freddo l'impasto della pizza, quindi dopo aver fatto l'impasto della pizza devi metterlo in frigo e lasciarlo fermentare per 24 ore poi lo prendi Sfornate e formate delle palline di pasta, poi lasciate lievitare per 2 ore a temperatura ambiente, e wala 'la perfetta pasta per pizza di vito iacopelli è pronta.
per favore condividi con gli amici e metti Mi piace a questo video.
Ecco la ricetta molto semplice
1kg farina 00
750 ml di acqua
20gr. sale
2 gr. lievito fresco

spanish
En este video hice un método directo perfecto de masa de pizza, y te muestro cómo fermentar en frío la masa de pizza, así que después de hacer la masa de pizza tienes que ponerla en el refrigerador y dejarla fermentar por 24 horas luego tomas sácalo y haz bolas de masa, luego déjalo reposar durante 2 horas a temperatura ambiente, y wala 'la masa de pizza perfecta de vito iacopelli está lista.
por favor comparte con amigos y dale me gusta a este video.
Aquí está la receta muy simple.
1 kg de harina 00
750 ml de agua
20gr. sal
2 gr. levadura fresca

Arabic
في هذا الفيديو ، صنعت طريقة مباشرة مثالية لعجينة البيتزا ، وأريكم كيفية تخمير عجينة البيتزا على البارد ، لذلك بعد أن تصنع عجينة البيتزا عليك أن تضعها في الثلاجة وتتركها تخمر لمدة 24 ساعة ثم تأخذها أخرجها واصنعها على شكل كرات عجين ، ثم اتركها لمدة ساعتين في درجة حرارة الغرفة ، وولاء عجينة البيتزا المثالية من فيتو إياكوبيلي جاهزة.
يرجى مشاركتها مع الأصدقاء ومثل هذا الفيديو.
هذه الوصفة بسيطة للغاية
1 كيلو طحين 00
750 مل ماء
20 غرام. ملح
2 غرام خميرة طازجة
------------------------🍕🍕🍕🍕links of my social media ADD ME ON 🍕🍕🍕🍕--------------------
YOUTUBE ITALIA ★ https://www.youtube.com/channel/UCT5YoPrf4XC7d-DGPKGWljw
INSTAGRAM ❥ https://www.instagram.com/vitoiacopelli/
FACEBOOK ❥ https://www.facebook.com/maestrovitoiacopell/?Ref=bookmarks"
MY KIDS CHANNEL: ❥ https://www.youtube.com/channel/UClAVD95ZevZ_xsBQIVBjlLw
CLOTHING LINE MY STORE ❥ https://teespring.com/stores/vito-stores?page=1
❤️DONATE SUPPORT VIDEO PRODUCTION$ 1 https://paypal.me/pools/c/8ldw1NMjHa

● MY PRODUCTS USED TO MAKE PIZZAS
•DOUGH BALLS BOXES: https://amzn.to/35DGQHM
•BRICKS FOR YOUR HOME OVEN: https://amzn.to/2yCuLq8
•PEELS: https://amzn.to/35HDYd1
•OVEN SUGGESTED: www.zio-ciro.com
•OVEN SUGGESTED USA: www.ziociro.com

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
Music: http://www.bensound.com/royalty-free-music

Видео HOW TO COLD FERMENT NEAPOLITAN PIZZA DOUGH |PUGLISI MIXER REVIEW канала Vito Iacopelli