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Tried 50% hydration with a 24hr RT proof. It was not an easy dough to stretch.
Pizza Napoletana

Tried 50% hydration with a 24hr RT proof. It was not an easy dough to stretch.

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Tried 50% hydration with a 24hr RT proof. It was not an easy dough to stretch.

by breadinmyface

7 Comments

  2. mike-pennacchia

    What was your reasoning behind the low hydration? Experimenting?

    How did you like the result?

  3. similiarintrests

    Wow best on this sub in a long time! Good job

  4. TotallyNewNewNew

    Looks great, well done. How was the flavor? I’m often concerned that a 24h proof isn’t as flavorful as a three-day cold fermentation to let flavor develop further. What’s your opinion on that? Is one “side” wrong about that claim?

  7. KrishnaChick

    New to the sub. What is RT, resting time? Your pizza looks good!

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