Pizzas with salami and home made pestoby yopyopp NapoletanaNeapolitanNeapolitan pizzapizzaPizza NapoletanaRoccbox 🔥 1 Comment yopyopp 4 years ago 60% hydration, 3% salt. 14 hour bulk ferment and 5 hour balled proving timeWrite A CommentYou must be logged in to post a comment.
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60% hydration, 3% salt. 14 hour bulk ferment and 5 hour balled proving time