The details:
650 G of strong flour, over 300/320
0.7 G yeast
455 G water
14g salt
Direct hand mixed, save bit of water and add the salt after initial kneading.
Rest 20 minutes, then round final ball smooth.
Bulk ferment room temperature for 10 hours. Then ball up and directly into fridge for minimum 24 hours and up to 72hrs
Made different styles, one Ruota di Carro & one traditional Neapolitan. Both slammin!
Cooked in Gozney Roccbox 850f
Enjoy!
by skylinetechreviews80