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jpat0921
🔥🔥 looks amazing! I just kneaded my poolish and dough! Waiting 2 more hours to go for me!
CrisbyCrittur
I think that you should eat that beyootiful pie right now
Outrageous-Dentist-1
Love it
Flyerone
This looks like a restaurant
KindaIndifferent
Legit
hamburgerExtraOnions
How long do you bulk proof for? How long do you ball it for?
9 Comments
Hello /u/Educational-Sky-2576!
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If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).
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🔥🔥 looks amazing! I just kneaded my poolish and dough! Waiting 2 more hours to go for me!
I think that you should eat that beyootiful pie right now
Love it
This looks like a restaurant
Legit
How long do you bulk proof for? How long do you ball it for?
15 Hours and then 4 hours all in room temp
Give. Now.