EN – Roman Tray Pizza Course → Oil

Espandi tuttoRiduci tutto

CHAPTER 0 - Introduction to the Roman pizza in pan course
1
- 1.1
  Introduction to the Roman pizza in pan course
CHAPTER 1 - History of Roman pizza in pan
1
- 2.1
  History of Roman pizza in pan
CHAPTER 2 - Flour
1
- 3.1
  Flour
CHAPTER 3 - Enzymes
1
- 4.1
  Enzymes
CHAPTER 4 - Proteins
1
- 5.1
  Proteins
CHAPTER 5 - Fermentation and maturation
1
- 6.1
  Fermentation and maturation
CHAPTER 6 - Salt
1
- 7.1
  Salt
CHAPTER 7 - Oil
1
- 8.1
  Oil
CHAPTER 8 - Water
1
- 9.1
  Water
CHAPTER 9 - Ovens
1
- 10.1
  Ovens
CHAPTER 10 - Dough mixers
1
- 11.1
  Dough mixers
CHAPTER 11 - Types of Roman pizza in pan
1
- 12.1
  Types of Roman pizza in pan
CHAPTER 12 - Pizza in pan doughs
1
- 13.1
  Pizza in pan doughs
CHAPTER 13 - Extra dough management
1
- 14.1
  Extra dough management
CHAPTER 14 - Dough balls
1
- 15.1
  Dough balls
CHAPTER 15 - Shaping
1
- 16.1
  Shaping
CHAPTER 16 - Topping and baking
1
- 17.1
  Topping and baking

Enter your email and we’ll send you more information

Pinsa School Srl || P.IVA: 13747371006 || Realizzazione sito web ITALA

EN – Roman Tray Pizza Course