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Stretch, fill and bake a calzone

Pan pita
Level
Intermediate
Type of technique
Bakery, Fermented doughs, Pizzas

This technique belongs to the course:

Creative Pizzas

See lesson

Luigi Di Domenico

Luigi is a young pizzaiolo passionate about the world of Italian pizza. He currently resides in Barcelona. He is an expert in consulting for pizzerias and teaches training courses for professional pizza makers, sharing his knowledge individually, in group classes and through his online community.    

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