Molino Dallagiovanna Green

Here I try quite a weak flour Molino Dallagiovanna Green which is a W200 at 11% protein. According to their website this flour is ideal for fast fermentation’s 3 hours for room temperature and 6 hours for controlled temperature. I went with the 3 hour fermentation which did actually make a really nice pizza dough. There was quite a lot of taste and I think that was down to the nearly 18g of fresh yeast which is quite a big chunk. The pizza had a nice crunchy texture to the crust.

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This is where I get my supplies from : https://www.adimaria.co.uk/
Silicone lids : https://www.amazon.co.uk/gp/product/B07QP62KV1/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Dough ball tubs : https://www.amazon.co.uk/gp/product/B01MY5SNUU/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Precision scales for weighing yeast : https://www.amazon.co.uk/gp/product/B01N323E64/ref= ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Plastic scraper : https://www.amazon.co.uk/gp/product/B00237UYDG/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Steel scraper : https://www.amazon.co.uk/gp/product/B07255T6SW/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
My oven is a pizza party bollore : https://www.pizzapartyshop.com/en/

Dough trays
Lid https://www.solentplastics.co.uk/lid-for-400x300-euro-plastic-stacking-container/
Tray https://www.solentplastics.co.uk/6-9-ltr-small-euro-plastic-stacking-container

Видео Molino Dallagiovanna Green канала Pizza Ramblings