Probably my favorite pizza while in Naples.
Made with 100% pre-fermented biga.
45% hydrated 12 hours room temp, 12 hours in the fridge.
Salted, mixed then laminated. Balled up dough balls 280g.
Cold fermented additional 48 hours.
Unbelievably light and exploding with flavor.
550g Caputo Saccorosso
Imported anchovies and capers
San marzano tomatoes from la fede
1g ady
14g sea salt
70% hydration
Gozney Roccbox 800f
by skylinetechreviews80