I traded my Ankarsrum for a Wilfa and the dough makes all the difference.68% Hydration handled perfectly! Before that I struggled even with 60% I think I just never hat properly developed gluten.Baked in a Unold Alfredo. by Puzzled_Kiwi_3251 NapoletanaNeapolitanNeapolitan pizzaoven reviewpizzaPizza NapoletanaWrite A CommentYou must be logged in to post a comment.
