From an apartment-sized compact rangeby Adorable-Locksmith55 Domestic OvenNapoletanaNeapolitanNeapolitan pizzapizzaPizza Napoletana 2 Comments Adorable-Locksmith55 3 years ago I still need to work on shaping. My basil plants aren’t stellar at the moment (considering it’s winter here) and I forgot to take a pic of the leoparding on the undercarriage! It was baked on a steel and was delicious but I still need to work on it…75% Hydration, 48hr cold ferment, 2 hr proof @80F306g Central Milling organic 00 flour230g Water5g SAF Yeast9g La Baleine fine sea saltEdit: dough enough for two 268g balls CoastalPizza 3 years ago I’d call it a win!Write A CommentYou must be logged in to post a comment.
Adorable-Locksmith55 3 years ago I still need to work on shaping. My basil plants aren’t stellar at the moment (considering it’s winter here) and I forgot to take a pic of the leoparding on the undercarriage! It was baked on a steel and was delicious but I still need to work on it…75% Hydration, 48hr cold ferment, 2 hr proof @80F306g Central Milling organic 00 flour230g Water5g SAF Yeast9g La Baleine fine sea saltEdit: dough enough for two 268g balls
2 Comments
I still need to work on shaping. My basil plants aren’t stellar at the moment (considering it’s winter here) and I forgot to take a pic of the leoparding on the undercarriage! It was baked on a steel and was delicious but I still need to work on it…
75% Hydration, 48hr cold ferment, 2 hr proof @80F
306g Central Milling organic 00 flour
230g Water
5g SAF Yeast
9g La Baleine fine sea salt
Edit: dough enough for two 268g balls
I’d call it a win!