Massimiliano’s Secret Roman Dough Formula
This course includes:
• 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.
Equipments needed for the Course: