Straight dough, 60 hour ferment, 75% Hydration, Caputo Cuoco, Manitoba and Wholewheat Mix (75/20/5), 120 seconds in Ooni Volt 2 at 430 Celsius. by JazzHatter357 Ardore (Pizza Party) 🔥NapoletanaNeapolitanNeapolitan pizzapizzaPizza NapoletanaWrite A CommentYou must be logged in to post a comment.
