Confit garlic, chili oil, aleppo pepper.by bobdobbsphx NapoletanaNeapolitanNeapolitan pizzapizzaPizza NapoletanaWFO 🔥 6 Comments bobdobbsphx 5 years ago Approx 62% hydration. 24 hr RT. 265g dough balls. 1.65 kg 00 Flour, 1.1kg water, 1g yeast, 50g salt. soft_cheese 5 years ago Looks great! checkonetwo34 5 years ago I did not know of confit garlic before this. I’m gonna have to make my own, sounds delicious Alsippi86 5 years ago Sauce? DepressedLineCook 5 years ago Great work! it’s beautiful Dacodac8 5 years ago recipe of the dough please ?Write A CommentYou must be logged in to post a comment.
bobdobbsphx 5 years ago Approx 62% hydration. 24 hr RT. 265g dough balls. 1.65 kg 00 Flour, 1.1kg water, 1g yeast, 50g salt.
checkonetwo34 5 years ago I did not know of confit garlic before this. I’m gonna have to make my own, sounds delicious
6 Comments
Approx 62% hydration. 24 hr RT. 265g dough balls. 1.65 kg 00 Flour, 1.1kg water, 1g yeast, 50g salt.
Looks great!
I did not know of confit garlic before this. I’m gonna have to make my own, sounds delicious
Sauce?
Great work! it’s beautiful
recipe of the dough please ?