Cornicione has entered the chat!
We have pretty much been stuck in a frozen tundra here in New York for the past couple of weeks. My Gozney has been hibernating for almost 4 weeks.
The time has come! Here we have a 68% hydration, 72-hour cold fermented Caputo nuvola super pizza dough. First time making this recipe. It was bulk fermented for the first 48 hours, balled up and then back in the fridge for the last day. Took them out 4 hours prior to cooking.
The crust was cavernous + transparent thin.
Topped with Mutti tomato, fresh mozzarella & locatelli pecorino. Cook that 800f with turns every 10-15 seconds
enjoy!.
by skylinetechreviews80
4 Comments
I’ll take one entire pie, please.
Bad boy 😍
Fantastic!!!
Looks awesome, and Mutti is the real shit!