Ancora pizze Caliente Mod1

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Posted on 4/10/2020, 21:09

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Screenshot_20201004-220056_WhatsApp_0

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Posted on 4/10/2020, 21:27

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Mettere ricetta grazie

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Posted on 4/10/2020, 21:32

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Eccola...farina Caputo blu pizzeria 80 % 20% manitoba Screenshot_20201004-222943

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Posted on 16/2/2021, 15:56

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cioè 43 ore di maturazione in frigo, staglio e 5ore dopo la formatura? non ho mai fatto così tanto frigo...Proverò

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3 replies since 4/10/2020, 21:09 227 views

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