Pleased with this oneby Freshworth NapoletanaNeapolitanNeapolitan pizzapizzaPizza NapoletanaRoccbox 🔥 4 Comments Freshworth 4 years ago Chorizo, piquante peppers, fresh mozzarella, mascarpone, with basil and pecorino romano post bake.Dough: 1kg Caputo Pizzeria, 630ml water, 25g salt, 2g Caputo dry yeast2hrs autolyse room temp, 2hrs bulk room temp, ~72hrs balled in fridge, 4hrs room temp before baking. huegeaux 4 years ago I am also pleased with this one. Nice work! caridimondo 4 years ago Looks perfect! I still can’t get mine that round consistently, bravo Murdathon3000 4 years ago Really impressive, thanks for posting your recipe/process.Write A CommentYou must be logged in to post a comment.
Freshworth 4 years ago Chorizo, piquante peppers, fresh mozzarella, mascarpone, with basil and pecorino romano post bake.Dough: 1kg Caputo Pizzeria, 630ml water, 25g salt, 2g Caputo dry yeast2hrs autolyse room temp, 2hrs bulk room temp, ~72hrs balled in fridge, 4hrs room temp before baking.
4 Comments
Chorizo, piquante peppers, fresh mozzarella, mascarpone, with basil and pecorino romano post bake.
Dough:
1kg Caputo Pizzeria,
630ml water,
25g salt,
2g Caputo dry yeast
2hrs autolyse room temp,
2hrs bulk room temp,
~72hrs balled in fridge,
4hrs room temp before baking.
I am also pleased with this one. Nice work!
Looks perfect! I still can’t get mine that round consistently, bravo
Really impressive, thanks for posting your recipe/process.