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80% hydration, 80 hours of fermentation, 100% naturally leavened
Pizza Napoletana

80% hydration, 80 hours of fermentation, 100% naturally leavened

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80% hydration, 80 hours of fermentation, 100% naturally leavened

by 3995346

5 Comments

  1. pudding-brigade

    Wow! That cornicione looks like it’s on steroids. Would like to see a cross section photo after cutting

  3. iouli

    Could you share the exact recipe, please? Kind regards!

  5. Excellent_Condition

    That looks amazing!

    Also, 80 hours of fermentation?

    I bake bread but am still learning pizza- how do you ferment for 80 hours without running out of fermentable sugar in the dough or having it blow up like the Stay Puft man?

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