New flour test Unold Luigi pizza oven

Just a quick dough sling 🙂 Testing out the new 0 flour that I purchased, I’ve also bought the pizzeria variety , of the same brand, this version so far , this most certainly more aggressive crust and more aggressive bubbling during the bulk proofing process (4 hours) , cold fermentation for 48 hours

Micro blisters goodness

430 top temp

410 lower temp

1kg flour

650 g water

1 g yeast instant

12 g salt

1 tbs Italian extra virgin olive oil

4 hour bulk proofing process, balled , fridge !