How to Manage The FERMENTATION Process of PIZZA DOUGH

In this master Pizza video I teach you, and I revel to you all the secrets about the proper fermentation and also I explain you very well everything about time, % of yeast or poolish or Biga, temperature.. Everything you need to know about leavened and fermentation of your pizza dough is in this video. A master pizza napoletana at home or business, hope this was helpful for you I ask only if you can share with friends and like it. The recipe in this video is : Poolish (300ml water-300gr flour,5gr yeast, 5gr honey) 100ml water 10gr salt 300gr flour