800 grams total recipe. 2 – 400 grams dough balls. 24 hour cold ferment. Baked in a Gozney ArcXL at about 900°f.* Flour: 432g* Water: 346g* Salt: 13g* Olive oil: 9g* Dry active yeast: 2g by BeerBreadCoffee outdoor ovenpizzaWrite A CommentYou must be logged in to post a comment.
