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Pizza Margherita - poolish dough 72 hour cold proof - First time getting to use Fior Di Latte mozzarella. It seems to melt a lot easier but extremely hard to find here.
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Pizza Margherita – poolish dough 72 hour cold proof – First time getting to use Fior Di Latte mozzarella. It seems to melt a lot easier but extremely hard to find here.

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Pizza Margherita – poolish dough 72 hour cold proof – First time getting to use Fior Di Latte mozzarella. It seems to melt a lot easier but extremely hard to find here.

by buckner_harold

3 Comments

  2. borgotta

    But isn’t fior di latte == mozzarella? I always thought fior di latte is just Italian for mozzarella.

  3. ChrisPoore

    did you cold proof after mixing the poolish and the flour? or do you mean 72 hours cold ferment the poolish only?

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