Fresh Mozzarella, Smoked Pancetta Pizza!by RexBooty NapoletanaNeapolitanNeapolitan pizzapizzaPizza NapoletanaRoccbox 🔥 2 Comments RexBooty 5 years ago 36hr cold ferment at 15.5C. 66% hydration using La Molisana 00 Pizza Flour. 2.5% salt. 0.98 grams of fresh yeast. galaxybrowniess 5 years ago Nice one!Write A CommentYou must be logged in to post a comment.
RexBooty 5 years ago 36hr cold ferment at 15.5C. 66% hydration using La Molisana 00 Pizza Flour. 2.5% salt. 0.98 grams of fresh yeast.
2 Comments
36hr cold ferment at 15.5C. 66% hydration using La Molisana 00 Pizza Flour. 2.5% salt. 0.98 grams of fresh yeast.
Nice one!