Second round from my new Karu – never going back, but I’ve got a lot to learn!by navigator87 NapoletanaNeapolitanNeapolitan pizzaOoni Karu 🔥pizzaPizza Napoletana 5 Comments navigator87 5 years ago 24hr cold fermented poolish added to Caputo pizzeria then another 24hrs in the fridge, balled and a final prove in my cellar for a few hours. mohragk 5 years ago I think you nailed it! [deleted] 5 years ago You go girl spaffage 5 years ago Looks the tits. slouchingsomewhere 5 years ago Whoaaa. Loving the crust! May I know the weight of your dough ball? I could never achieve a puffy crust like that 😩Write A CommentYou must be logged in to post a comment.
navigator87 5 years ago 24hr cold fermented poolish added to Caputo pizzeria then another 24hrs in the fridge, balled and a final prove in my cellar for a few hours.
slouchingsomewhere 5 years ago Whoaaa. Loving the crust! May I know the weight of your dough ball? I could never achieve a puffy crust like that 😩
5 Comments
24hr cold fermented poolish added to Caputo pizzeria then another 24hrs in the fridge, balled and a final prove in my cellar for a few hours.
I think you nailed it!
You go girl
Looks the tits.
Whoaaa. Loving the crust! May I know the weight of your dough ball? I could never achieve a puffy crust like that 😩