Perfect margherita dayby bwhite83 NapoletanaNeapolitanNeapolitan pizzapizzaPizza NapoletanaWFO 🔥 3 Comments bwhite83 5 years ago 60% hydration, Buffalo mozzarella baked at 885°662g 00 caputo flour 401g water 13g salt 6g idyroom temp for 1-2 hours and balled into 4 balls at 165g, cold rise in fridge for ~48hrs floridaman911 5 years ago Nice color on the cornicione and overall, probably one of the nicest shaped pizzas I’ve seen here. Solokick725 5 years ago Wow! New to this community and my Ooni just arrived today. What oven did you use here?Write A CommentYou must be logged in to post a comment.
bwhite83 5 years ago 60% hydration, Buffalo mozzarella baked at 885°662g 00 caputo flour 401g water 13g salt 6g idyroom temp for 1-2 hours and balled into 4 balls at 165g, cold rise in fridge for ~48hrs
floridaman911 5 years ago Nice color on the cornicione and overall, probably one of the nicest shaped pizzas I’ve seen here.
Solokick725 5 years ago Wow! New to this community and my Ooni just arrived today. What oven did you use here?
3 Comments
60% hydration, Buffalo mozzarella baked at 885°
662g 00 caputo flour
401g water
13g salt
6g idy
room temp for 1-2 hours and balled into 4 balls at 165g, cold rise in fridge for ~48hrs
Nice color on the cornicione and overall, probably one of the nicest shaped pizzas I’ve seen here.
Wow! New to this community and my Ooni just arrived today. What oven did you use here?