Revolutionary Pinsa. A new method approved by Di Marco. FIRST LESSON: DOUGH
The first of 4 (or 5?) lessons on making Pinsa Romana, step by step, with a new method that makes it even better! No more bulk aging, but immediate cutting. In the first lesson, we'll make the dough together; in the others, we'll cover the subsequent steps.
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• The R11 robot cleaner from Amazon https://bit.ly/4jK60ui
My Grilletta mixer is in excellent condition here https://bit.ly/3Ok2IgW
My EFFEUNO oven: https://bit.ly/4pazcfT
• The transparent planetary mixer https://bit.ly/3T5Aefp
• QQ Pizza oven: https://www.qqpizza.it with the code unipinsa for a €30 discount
• Amazon purchases: https://amzn.to/3wkuMMW
• The Agrieuro vacuum sealer https://bit.ly/3HtSF4M
• The Amazon vacuum sealer https://amzn.to/3SDmmaY
• The machine Philips pasta maker on Amazon: https://bit.ly/3wnV3Kk
• Electric Paiolo from Amazon: https://amzn.to/49jSXJP
• Agrieuro barbecue: https://bit.ly/3xEApne
• Pasta extrusion press: https://bit.ly/3KGtnCl
The video is free, but if you'd like to contribute, you can do so by clicking here: https://bit.ly/3uE0aW8
To register for the cooking classes, write to [email protected] or visit the website where all the courses and their costs are listed: www.Pinsa-University.it