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This turned out pretty good for off the shelf bread flour. Had to use gold medal bread flour for this. Fermented at 55f for 24 hours and 96 hours CT.
Pizza Napoletana

This turned out pretty good for off the shelf bread flour. Had to use gold medal bread flour for this. Fermented at 55f for 24 hours and 96 hours CT.

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This turned out pretty good for off the shelf bread flour. Had to use gold medal bread flour for this. Fermented at 55f for 24 hours and 96 hours CT.

by buckner_harold

2 Comments

  1. corgis_are_awesome

    Seems almost like you got *too much* rise and all your toppings got bunched into the center of the pizza?

  2. LucyKendrick

    What do you think of the Napoli pizza oven? I’ve got mine on kickstarter during early bird. Have you found a tool/technique to clean/scrap off the stone in between doing multiple pies?

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