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Pizza night. 400g dough. 65% hydro. 48 hr cold ferment. San marzano, grande mozz, pecorino, evoo. Bake 550°F 8~10 mins.
Pizza

Pizza night. 400g dough. 65% hydro. 48 hr cold ferment. San marzano, grande mozz, pecorino, evoo. Bake 550°F 8~10 mins.

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Pizza night. 400g dough. 65% hydro. 48 hr cold ferment. San marzano, grande mozz, pecorino, evoo. Bake 550°F 8~10 mins.

by Chef_Tuan

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