56 hour straight dough, 75% hydration, Caputo Flour Blend, 90 second bake in Ooni Volt 2. Crushed tomato, basil, oregano, shaved garlic and finished with extra EVOO. by JazzHatter357 NapoletanaNeapolitanNeapolitan pizzapizzaPizza NapoletanaPizza Party (Classic) 🔥 1 Comment shift-zero 2 hours ago Where’s the cheeseWrite A CommentYou must be logged in to post a comment.
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Where’s the cheese