Back to the basicsby toukkas NapoletanaNeapolitanNeapolitan pizzapizzaPizza NapoletanaPizza Party (Classic) 🔥 1 Comment toukkas 3 years ago Direct dough with Molino Caputo “Pizzeria” 62% hydration, 3% salt, 10 hour leavening at room temp at 24 (C). Margherita with San Marzano from La Fiammante and fior di latte from Latteria Sorrentina, and basil (Napoletano Bolloso)Write A CommentYou must be logged in to post a comment.
toukkas 3 years ago Direct dough with Molino Caputo “Pizzeria” 62% hydration, 3% salt, 10 hour leavening at room temp at 24 (C). Margherita with San Marzano from La Fiammante and fior di latte from Latteria Sorrentina, and basil (Napoletano Bolloso)
1 Comment
Direct dough with Molino Caputo “Pizzeria” 62% hydration, 3% salt, 10 hour leavening at room temp at 24 (C).
Margherita with San Marzano from La Fiammante and fior di latte from Latteria Sorrentina, and basil (Napoletano Bolloso)