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Massimiliano’s Secret Roman Dough Formula
• Essential elements for making Roman pizza.
• Theory and fermentation process.
• Chemistry of highly hydrated Roman dough.
• Use of the 2-speed spiral mixer with dough breaker making 80% Hydro dough.
• Shaping Dough-balls using the formula to find Pugh the right weight of dough depending the size of the pizza tray.
