A special Cooking Show to prepare a light and digestible dough
The Gpxh-Globalpesca Products Exhibition, was held from February 23 to 26 in Stresa, and was attended by the True Neapolitan Pizza Association, thanks to the trustee for the Lombardy Corrado Scaglionewho, in collaboration with the promoter chef Nicola Demo from Le 5 Stagioni, presented the characteristics of true Neapolitan pizza dough.
Corrado Scaglione prepared two kinds of dough, one was made by hand and the other one was made by using a dough mixer. He described the procedure, the steps and processing times, creating a light and digestible dough, by using the flours by Le 5 Stagioni, and then, finally, churning out dozens of pizzas for the awaited final tasting.
Monday 24 March 2014
