65% 72hr cold ferment. Stone was a bit hot and the base was harder than the cornicione.by Phil-Brews NapoletanaNeapolitanNeapolitan pizzaOther 🔥/⚡pizzaPizza Napoletana 1 Comment Phil-Brews 4 years ago https://i.imgur.com/PZHAlVZ.jpgHad to leave for an extra 24 hours in the fridge before using, so 72 totalWrite A CommentYou must be logged in to post a comment.
Phil-Brews 4 years ago https://i.imgur.com/PZHAlVZ.jpgHad to leave for an extra 24 hours in the fridge before using, so 72 total
1 Comment
https://i.imgur.com/PZHAlVZ.jpg
Had to leave for an extra 24 hours in the fridge before using, so 72 total