Neapolitan pizza dough
An AVPN regulation formula for Neapolitan pizza dough uses wheat flour, water, salt and fresh brewer’s yeast. Flour absorption and proofing conditions determine the exact dough point and yeast dose.
Recipes
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
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Recipes
Ayacucho chapla (Thermomix Peru home method)
A measured, yeast-raised Ayacucho chapla home method shared by Thermomix Peru presenter Roxanna Salaverry. It makes thin, anise-scented rounds baked at 240°C; the historic qunchu-leavened form is documented separately.