One more…Buffalo mozzarella, chorizo, basil and reggiano.by silentquest Effeuno P134H ⚡NapoletanaNeapolitanNeapolitan pizzapizzaPizza Napoletana 1 Comment silentquest 3 years ago Same recipe as last one, 63%, 2.5% salt and oil 2.5%, Caputo Classico, 5% farina. 24 hours bulk at RT and 24hr at fridge, 6 hours on bench.1gm of compressed yeast. 1 hour autolysis. Around 5 minutes in the sun mixer spiral.Write A CommentYou must be logged in to post a comment.
silentquest 3 years ago Same recipe as last one, 63%, 2.5% salt and oil 2.5%, Caputo Classico, 5% farina. 24 hours bulk at RT and 24hr at fridge, 6 hours on bench.1gm of compressed yeast. 1 hour autolysis. Around 5 minutes in the sun mixer spiral.
1 Comment
Same recipe as last one, 63%, 2.5% salt and oil 2.5%, Caputo Classico, 5% farina. 24 hours bulk at RT and 24hr at fridge, 6 hours on bench.
1gm of compressed yeast. 1 hour autolysis. Around 5 minutes in the sun mixer spiral.