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@altaidratazione
Gianpaolo il Magnifico e le sue pizze in Gran Bretagna Dosi impasto: 900gr Anima Verace Molino Denti 100gr tipo1 Pizzuti 3gr lievito fresco 730gr acqua 22gr sale Con impastatrice Famag Grilletta HH 30minuti Temperatura Ambiente + 16h in frigo 6° Staglio panetti da 260gr 1h ambiente + 8h frigo Cottura 440° in forno EFFEUNO p134h Se Posso Farcela io Puoi Farlo Anche Tu #ilmagnifico #altaidratazione #imparaconaltaidratazione
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