Saturday night’s Margheritaby LorenzoCol Effeuno P134HA ⚡NapoletanaNeapolitanNeapolitan pizzapizzaPizza Napoletana 1 Comment LorenzoCol 4 years ago 100% Dallagiovanna “La Napoletana” flour. 65% h20. 2.6% salt. 0.2% fresh yeast.24h @ 7C bulk ferment -> 22h @ 7C + 2h @ 26C Final proofBaked in effeuno p134ha @ 450C in 90/120s.San Marzano “Agrigenus” tomatoes. Fior di Latte di Agerola. Pecorino Romano. Basil. EVOO 100% Ligurian Taggiasca monocultivar._____The dough balls were a teeny-tiny bit elastic, so not the best shaping in the world.Write A CommentYou must be logged in to post a comment.
LorenzoCol 4 years ago 100% Dallagiovanna “La Napoletana” flour. 65% h20. 2.6% salt. 0.2% fresh yeast.24h @ 7C bulk ferment -> 22h @ 7C + 2h @ 26C Final proofBaked in effeuno p134ha @ 450C in 90/120s.San Marzano “Agrigenus” tomatoes. Fior di Latte di Agerola. Pecorino Romano. Basil. EVOO 100% Ligurian Taggiasca monocultivar._____The dough balls were a teeny-tiny bit elastic, so not the best shaping in the world.
1 Comment
100% Dallagiovanna “La Napoletana” flour.
65% h20.
2.6% salt.
0.2% fresh yeast.
24h @ 7C bulk ferment -> 22h @ 7C + 2h @ 26C Final proof
Baked in effeuno p134ha @ 450C in 90/120s.
San Marzano “Agrigenus” tomatoes.
Fior di Latte di Agerola.
Pecorino Romano.
Basil.
EVOO 100% Ligurian Taggiasca monocultivar.
_____
The dough balls were a teeny-tiny bit elastic, so not the best shaping in the world.