THE MOST HIGH HYDRATION WE CAN DO FOR A PIZZA NAPOLETANA 80%

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L'IDRATAZIONE PIÙ ALTA CHE POSSIAMO FARE PER UNA PIZZA NAPOLETANA
ecco a voi come fare l'impasto per pizza napoletana, con un 80% di idratazione.
Un impasto per pizza molto difficile da usare, mo molto buono per chi usa forni a bassa temperatura, e molto buono per chi vuole un pizza veloce
ricetta completa
-400gr. farina
-5gr. lievito
-15gr. sale fino
-320 gr di acqua molto fredda
tempistica di crescita intorno alle 3-4 ore
livello di difficolta 1su10 (7)

inglese
THE HIGHEST HYDRATION THAT WE CAN DO FOR A NEAPOLITAN PIZZA
here's to you how to make the dough for Neapolitan pizza, with an 80% hydration.
A pizza dough very difficult to use, very good for those who use a low temperature, and very good for those who want a quick pizza
complete recipe
-400gr. flour
-5gr. Yeast
-15gr. sale up
-320 gr of very cold water
growth time around 3-4 hours
difficulty level 1on10 (7)

spanish
LA HIDRATACIÓN MÁS ALTA QUE PODEMOS HACER PARA UNA PIZZA NEAPOLITANA
Aquí está cómo hacer la masa para la pizza napolitana, con un 80% de hidratación.
Una masa de pizza muy difícil de usar, muy buena para quienes usan una temperatura baja y muy buena para aquellos que desean una pizza rápida
receta completa
-400gr. harina
-5gr. levadura
-15gr. venta hasta
-320 gr de agua muy fría
tiempo de crecimiento alrededor de 3-4 horas
nivel de dificultad 1 sobre 10 (7)

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