50% Poolish, 160g balls 12”. Rega San Marzano, Calabrian Chile oil.

3 Comments

1. 

   Lon72 4 years ago

   Perfetto 🥰

2. 

   Calxb 4 years ago

   I recently dropped my ball weight from 240 to 160 for a 12in at the advice of some members on pizzamaking.com. This has made a MASSIVE difference in the pizza. It’s now not doughy at all. It has the perfect amount of crisp and flop. It’s incredibly light.

3. 

   Supafly36 4 years ago

   This looks incredible