Caputo Pizzeria, 75% hydratation, 10h @ 22C, cooked @ 420C for 90-120 secondsby mlk Effeuno P134H 509 ⚡NapoletanaNeapolitanNeapolitan pizzapizzaPizza Napoletana 3 Comments mlk 3 years ago I knead by hand, the dough was very very soft, I put the dough balls in fridge for around 60 minutes before cooking them. trim_gennaker 3 years ago the crust cross-section looks wonderful. nice airy puffy inside aroundt he edges with a thin bottom in the middle. good job! looks delicious. JorikDx 3 years ago 75%!? Wow I’m way too scared to try that but that crust looks so good!Write A CommentYou must be logged in to post a comment.
mlk 3 years ago I knead by hand, the dough was very very soft, I put the dough balls in fridge for around 60 minutes before cooking them.
trim_gennaker 3 years ago the crust cross-section looks wonderful. nice airy puffy inside aroundt he edges with a thin bottom in the middle. good job! looks delicious.
3 Comments
I knead by hand, the dough was very very soft, I put the dough balls in fridge for around 60 minutes before cooking them.
the crust cross-section looks wonderful. nice airy puffy inside aroundt he edges with a thin bottom in the middle. good job! looks delicious.
75%!? Wow I’m way too scared to try that but that crust looks so good!