Last night’s batchby calosauce Effe Uno P134H ⚡NapoletanaNeapolitanNeapolitan pizzapizzaPizza Napoletana 6 Comments calosauce 5 years ago 85% Petra 5063 flour15% Enkir spelt flour65% hydration0,2% IDY3% salt4 hours bulk at RT, 18 hours balled in the fridge, 2 hours at RT before bakingBaked at 450°C for 100 seconds galaxybrowniess 5 years ago This looks incredible! [deleted] 5 years ago You’re hired. [deleted] 5 years ago [deleted] Hatchisyodaddy 5 years ago You freeze the pizza after cooking it? These all look incredible by the way. ascero 5 years ago Beautiful!!Write A CommentYou must be logged in to post a comment.
calosauce 5 years ago 85% Petra 5063 flour15% Enkir spelt flour65% hydration0,2% IDY3% salt4 hours bulk at RT, 18 hours balled in the fridge, 2 hours at RT before bakingBaked at 450°C for 100 seconds
Hatchisyodaddy 5 years ago You freeze the pizza after cooking it? These all look incredible by the way.
6 Comments
85% Petra 5063 flour
15% Enkir spelt flour
65% hydration
0,2% IDY
3% salt
4 hours bulk at RT, 18 hours balled in the fridge, 2 hours at RT before baking
Baked at 450°C for 100 seconds
This looks incredible!
You’re hired.
[deleted]
You freeze the pizza after cooking it? These all look incredible by the way.
Beautiful!!