NO KNEAD PIZZA IN A TRAY READY IN 3 HOURS and VERY DIGESTIBLE! 

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In this episode of my Casa Effeuno series, I tried to make a pizza in a pan (for the first time!) But trying to overcome the limits thanks to the power of the P134H oven. I prepared a high-hydration pizza in a pan, super digestible, without a mixer, without kneading and above all ready in just 3!
Ingredients:
750g of strong flour
560g of fresh tap water
18g of salt
9g fresh yeast / 3g dry yeast (summer)
12g of fresh yeast / 4g of dry yeast (winter)
Ciro Pizza channel: / @ciropizza
Antonio Malati di Pizza channel: / malatidipizza
00:00 The "impossible" high hydration pan pizza
00:30 Because in the summer it is better to make pizza in a pan
00:42 What tools are needed to make pizza in a pan
01:10 The recipe for pizza in a pan without kneading
01:12 What is meant by strong flour?
01:42 Difference between fresh and dry yeast based on temperature
01:56 The trick to making the dough tougher in a few hours
02:39 The preparation of highly digestible pan pizza
02:47 Yeast and salt: is it true that they don't go together?
04:03 What is lamination and how to do it
04:55 How to do the pirling of a dough
06:10 The staglio of the loaves and the 4 rests
06:32 How can you not tear a dough
08:03 20% discount on Effeuno ovens with the code GIGIO20
08:32 How to roll out the pizza on the pan
10:00 The baking of the pizza in the pan
10:32 The result of cooking the pizzas in the pan
10:45 The cut test and the crunch
10:51 The honeycomb of the pan pizzas
10:58 The test of tasting and crunch
11:10 Conclusions
#pizza #teglia #noknead

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