English

[michelearcangelopizzeria]

hi there, i have question about lamination process

a lot of books said that you need to sheet – cutted belly dough to mine belly 🙂 here chef roll out the dough regardless of it. Im using proffesional dough sheeter and i have to know how should i descend the thickness of the dough. I used to roll 3-4-3 method but i cant figure it out what method chef using

I hope you understand my poor english 😢