Addicted to margheritaby vinylhorse NapoletanaNeapolitanNeapolitan pizzaOther 🔥/⚡pizzaPizza Napoletana 2 Comments vinylhorse 4 years ago 70% hydration, caputo flour and 24h fermentation in room temp(21C). Margherita is by far my favorite pizza to eat and bake, simple and amazing 13104598210 4 years ago Have you played around with different basil to pizza ratios? I tend to use much more than you do–am curious why you’ve chosen that amount.Write A CommentYou must be logged in to post a comment.
vinylhorse 4 years ago 70% hydration, caputo flour and 24h fermentation in room temp(21C). Margherita is by far my favorite pizza to eat and bake, simple and amazing
13104598210 4 years ago Have you played around with different basil to pizza ratios? I tend to use much more than you do–am curious why you’ve chosen that amount.
2 Comments
70% hydration, caputo flour and 24h fermentation in room temp(21C). Margherita is by far my favorite pizza to eat and bake, simple and amazing
Have you played around with different basil to pizza ratios? I tend to use much more than you do–am curious why you’ve chosen that amount.