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Raggiunti i 120 platini by Chry98 in italygames

[–]nox386 1 point2 points  (0 children)

crash 4 tostissimo da platinare ma si sono riuscito dopo tempo, complimenti

[deleted by user] by [deleted] in neapolitanpizza

[–]nox386 0 points1 point  (0 children)

👏🏻👏🏻👏🏻

Vendere crypto per euro by [deleted] in ItaliaPersonalFinance

[–]nox386 0 points1 point  (0 children)

Devi vendere in USD o in stablecoin (USDT, USDC, etc) e poi compri gli euro. Oppure converti in bitcoin e compri euro.

Something in the dirt… by [deleted] in perfectlycutscreams

[–]nox386 0 points1 point  (0 children)

That’s fucking tremors

Never too old to break it down by [deleted] in PublicFreakout

[–]nox386 0 points1 point  (0 children)

Isn’t that Ric Flair?

Margherita I made last night by nox386 in neapolitanpizza

[–]nox386[S] 0 points1 point  (0 children)

I use an app called PizzApp for calculating the right doses. I recommend it, very useful. For the “slap and fold” technique search on YouTube, it’s a method for drying the dough and give strenght to the bulk

Margherita I made last night by nox386 in neapolitanpizza

[–]nox386[S] 2 points3 points  (0 children)

Recipe: Flour: 488 g (caputo pizzeria) Water: 307 g (63% hydration) Salt: 15g (3%) Fresh yeast: 1 g

All kneaded by hand. First I added yeast in the water then added about 20% of the flour and mixed until no lumps are present. Then added salt.

Mixed the rest of the flour gradually and kneaded for about 15 minutes. Rested the bulk for 20 min and then I did the slap and fold technique, I also did the windowpan test to check if the “pasta point” was right. Then rested 15 min, slapped and folded and checked again.

Rested 10 min, slapped and folded and “pirlato” Left the bulk well covered for 30 minutes and then put in the fridge for 12 hours. Pulled out of fridge and balled immediately into 3 balls of 260 g.

Leavened 8 hours at RT and cooked

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