Pizza and pizza bread with 48 hours biga dough
19:24
100%BIGA E 70% DI IDRATAZIONE. COME FARE LA TUA PIZZA MIGLIORE DI SEMPRE E GUADAGNARE DI PIU'.
10:47
THE HIGH QUALITY PROFESSIONAL POOLISH .. Ideal for bread, pizza and all leavened products.
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Due bighe a confronto: 18° C vs 4° C | Farina Petra
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French Baguettes | Richard Bertinet | Gozney Dome
6:15
So formst du Pizza perfekt - Tipps vom Weltmeister
14:00
Autolisi e Pizza Napoletana #5| Vincenzo Capuano
13:29
THE BIGA DOUGH
10:52