NEAPOLITAN PIZZA COURSE fornomunaciello

NEAPOLITAN PIZZA COURSE fornomunacielloIn this course, lasting approximately 1 hour, Vincenzo demonstrates all the concepts that are the basis of Neapolitan pizza in its variations (traditional and contemporary). Different types of dough will therefore be made with all the tools available at home (mixing by hand, with a planetary mixer and with a vacuum mixer). At the end of the course you will not only be able to replicate a pizza recipe but you will be able to give life to your idea of

In this course

Il potente bruciatore di 9kw/h permette di raggiungere temperature fino a 550°C

gestione dei tempi di fermentazione

diverse tipologie di impasti con tutti gli strumenti reperibili a casa (impasto a mano

INTERNAMENTE AISI 430

Different types of dough will therefore be made with all the tools available at home (mixing by hand

con planetaria e con impastatrice aspirale)

Per la coibentazione utilizziamo fibra ceramica ecologica ad alta densità

with a planetary mixer and with a vacuum mixer)

At the end of the course you will not only be able to replicate a pizza recipe but you will be able to give life to your idea of ​​Neapolitan pizza

Al termine del corso non sarete solo in grado di replicare una ricetta di pizza ma potrete dare vita alla vostra idea di pizza napoletana

Il peso del forno è di 25Kg