Oh my, tasted like sourdough, very flavourful, light and puffy, no crisp at all. 80s at 500*C. Caputo Pizzeria Flour by mongibongi NapoletanaNeapolitanNeapolitan pizzapizzaPizza NapoletanaProfessional Pizzaiolo 2 Comments mongibongi 3 years ago Btw used fresh tomatos and its a game changer doltfinger 3 years ago Looks goodWrite A CommentYou must be logged in to post a comment.
2 Comments
Btw used fresh tomatos and its a game changer
Looks good