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cooking_succs
How are you cooking these?
tschmar
It seems to be cooked longer on an lower temp then 440C° and that’s a bit too much of sauce. That is a good pizza don’t get me wrong I’m just trying to give some valuable feedback. Keep going and the next one will be even better. Cheers
3 Comments
Hello /u/Curryman707!
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If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).
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How are you cooking these?
It seems to be cooked longer on an lower temp then 440C° and that’s a bit too much of sauce. That is a good pizza don’t get me wrong I’m just trying to give some valuable feedback. Keep going and the next one will be even better. Cheers