User Posts: Massimo
Complete Guide to Fresh Yeast: Uses, Storage, and Differences from Dry Yeast

Discover everything about fresh yeast: how to use it in delicious recipes, the best practices for storing it, and the differences from dry yeast. Take ...

Neapolitan Panuozzo, history and recipe…

Welcome to our article dedicated to the delicious Neapolitan panuozzo! If you are passionate about Italian cuisine and want to discover the secrets of this ...

Pizza recipe bonci leavening 8 hours

Is it possible to make the bonci pizza recipe with 8 hour leavening? The answer is yes, just pay close attention and the pizza is done. Sometimes we get the ...

Homemade Roman-style “direct dough” pan pizza recipe

Roman-style pan pizza is a delicious and popular variation of traditional pizza. Characterized by a soft and slightly crunchy base, this pizza stands out for ...

Bonci’s Pizza, 24 hours fermentation pizza dough.

Bonci’s Pan Pizza, it goes without saying, is a sensational recipe! Its dough leaves you speechless: it’s so fluffy that it seems to spread out by itself. ...

Browsing All Comments By: Massimo
  1. Thanks for the question, it’s preferable to put the top (drier) one underneath to avoid it sticking to the pan

  2. Ciao e grazie per la domanda, i lieviti sono la parte più importanti i lieviti che ti consiglio sono Lievito di birra fresco (quello a cubetto di solito 25g), Lievito di birra secco (quello nella bustina da 7g) Lievito madre solido o liquido. Sulla ricetta base ti consiglio 1g di secco o 3g di fresco o 100/150g di licoli o solido dipende dalla forza