This was baked in my Diavola V3 pro (sorry, i could not find the appropriate flair) Dough : 67% hydratation, local wheat flour, homemade rye sourdough, 48h CT, 6H RTby mickey_willis Domestic OvenNapoletanaNeapolitanNeapolitan pizzapizzaPizza NapoletanaWrite A CommentYou must be logged in to post a comment.
