Vito Iacopelli’s 48 hour double-fermented dough is the best!by scottiebaldwin NapoletanaNeapolitanNeapolitan pizzaOoni Koda 🔥pizzaPizza Napoletana 4 Comments TheWindowMerchant 3 years ago Got a link to the recipe? Historicmetal 3 years ago Huh.. looks a little over fermented to me King_Queso 3 years ago Well let’s see the cooked photos please BriefStrange6452 3 years ago It is great, I use this all the time but cold ferment it for several days in the fridge.Write A CommentYou must be logged in to post a comment.
BriefStrange6452 3 years ago It is great, I use this all the time but cold ferment it for several days in the fridge.
4 Comments
Got a link to the recipe?
Huh.. looks a little over fermented to me
Well let’s see the cooked photos please
It is great, I use this all the time but cold ferment it for several days in the fridge.