Made a truffle Neapolitan pizza, the dough is 70% hydration, it fermented 120 hours (counted from the poolish), flour is caputo nuvola, used fresh truffle as topping (after baking) 😋by HeadShotzOG Effeuno P134HA ⚡NapoletanaNeapolitanNeapolitan pizzapizzaPizza NapoletanaWrite A CommentYou must be logged in to post a comment.
