Not bad for frozen dough I made then got sick so I had to put it off. Direct dough at 60% hydration with 1 hr bulk ferment then 9 hours after balling into 270 g each.by jamesbilboa NapoletanaNeapolitanNeapolitan pizzaOoni Koda 16 🔥pizzaPizza NapoletanaWrite A CommentYou must be logged in to post a comment.
