Aide protocole - forumpizza.net
07 July 2025 admin
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Bonjour à tous, ma compagne et moi allons ouvrir une pizzeria cet été, et nous aurions besoin de vos retours d’expérience pour le protocole.Tout d’abord, nous avons un empatement de 68% d’humidité avec farine Caputo super Nuvola (50%), Cuoco (45%) et farine complète (5%).
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