Test bake. 90% Tipo 00, 10% Integrale. Direct dough, 24 hours at RT. 63% Hydration. Classic Neapolitan pizza.

Pizza Napoletana

Test bake. 90% Tipo 00, 10% Integrale. Direct dough, 24 hours at RT. 63% Hydration. Classic Neapolitan pizza.

By CFOOD May 31, 2024

Test bake. 90% Tipo 00, 10% Integrale. Direct dough, 24 hours at RT. 63% Hydration. Classic Neapolitan pizza.

by UnChorritoDeLimon

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