Neapolitan style pizza in my Alfa one gas oven. Couldn't find a tag for Alfa ovens so I marked it as experiment since I am trying to find the balance between a traditional ruota di carro and a modern canotto pizza.
Recipe:
Farina Pizzeria 820 g
Farina Nuvola 180 g
Water: 636 g
Sourdough starter: 180 g
Salt: 24 g
4 days cold ferment + 3 hours RT proofing
by _Braid_
1 Comment
Damn that looks good!
I’m new to all this, when you say Cold Ferment, is that just placing the dough balls in the fridge for four days after you divide the dough and shape the balls? Then just let them get to room temperature before baking?