This is made with Caputo Pizzeria at 65% hydration, with 0.1% ADY and 2.5% sea salt. Hand kneaded and left at RT for about 7 hours in bulk, then balled for 24hrs in the fridge. Napolina brand tomatoes and Galbani mozzarella which are both supermarket staples in the UK, and a little ‘nduja and basil.
trapchopin
What’s your Ooni method? That’s like textbook leapord spotting over here 😍
5 Comments
This is made with Caputo Pizzeria at 65% hydration, with 0.1% ADY and 2.5% sea salt. Hand kneaded and left at RT for about 7 hours in bulk, then balled for 24hrs in the fridge. Napolina brand tomatoes and Galbani mozzarella which are both supermarket staples in the UK, and a little ‘nduja and basil.
What’s your Ooni method? That’s like textbook leapord spotting over here 😍
Need more nduja!
Looks amazing!
Beaut’