Pizza Napolitana Canotto Sponge Method Advanced series Part 2 

Thank you for sharing ! Not everyone share this technic with someone and I really appreciate it ! Was try to find how doing this since longtime .... I'll try for the next week for sure

ممتاز معلمي

Complimenti

تحياتي بالتوفيق والنجاح تسلم الأيادي

Thank you very very beautiful

Topp!

thanks for the video ! have you checked Rafaelle Bonnetta's work ? He seems to be using only tipo 1 flour and it yields amazing results. Would be curious to have to thoughts on that !

I left another comment a month ago. I joined the Facebook group and have since really fallen in love with the process of dough making. Still quite a newbie though. Two potentially dumb questions. My first is every time I get to the point where I’m adding the water when mixing together in the mixer it seems like the dough just falls apart, doesn’t come together or it’ll take multiple minutes to form again. Could this mean I’m adding too much water at once? Like, I’ll add a small amount of water and the dough will separate in the mixer. Also, any tips for the dough getting too tough to stretch once it’s balled up? Snaps back on me too much

I'm glad this video got recommended to me. I'm going to try to find some Manitoba flour or Nuvola Super and give it a try for sure. I'm from Romania, I hope I can find it somewhere. At 12:31 I came in my pants😁 Thank you for the recipe!

Hello, what is the temperature on top and bottom from the effeuno? Thank you very much!

is it important to wait 4pm at 8c? before rolling out the dough or possible to leave 5 to 6 hours in RT and spread out?

Which oven do u use i mean the brand and the micro measuring scale as well

Hi, amazing work, I love it. What makes the dough rise so much? Is flour, yeast, methodology or perhaps the rule of making the entire recipe important? Thanks for the help. Regards, Csaba

Hi master, would like to know the final mixing time of the dough and what RPM is used? Thank you

what manitoba flour do you use please?

What kind of oven is that. Beautiful pizza btw

Great Video, I tried it with Manitoba, but with 40% hydration Biga it was too dry and at the moment I am adding the remaining 40% water in a planetary mixer which is a total pain. So in the end my dough has many small chunks from the biga and I don’t know the Problem. I kneaded it for about 10 minutes with end temperature of 20°C. Can someone help me?

Mamma mia!

What mixer do you use?

بعد 4سعات فقط ولا 24ساعه الستب تو

I think that this recipe is more Biga Method... For Sponge method we must use milk and no watter...