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50%Tipo1, 50%Tipo0. 70%Hydration. 2.2%Salt. 0.1%Fresh yeast. 80h total fermentation. Baked in a Alfa One oven
Pizza Napoletana

50%Tipo1, 50%Tipo0. 70%Hydration. 2.2%Salt. 0.1%Fresh yeast. 80h total fermentation. Baked in a Alfa One oven

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50%Tipo1, 50%Tipo0. 70%Hydration. 2.2%Salt. 0.1%Fresh yeast. 80h total fermentation. Baked in a Alfa One oven

by Michael_Srg

3 Comments

  1. TemporaryData

    That’s honestly a very good Margherita al filetto. Well done!

  2. evhfiftyone50

    Perfection!! Which flour strength do you use to allow for a 80h fermentation? Is this possible without a manitoba type flour? I use Caputo Cucina but would be afraid that after 80h my gluten net would be too weak.

  3. NorbertoCornicione

    whole tomatoes on pizza are always nice.

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