Bianco with Mozarella&Parmegiano, Pistachio Pesto, sautéed tomatoes&olives, Mozarella Ballsby kungfubudda Effe Uno P134H ⚡NapoletanaNeapolitanNeapolitan pizzapizzaPizza Napoletana 3 Comments kungfubudda 5 years ago 1kg caputo cuoco, 68% Hydration, 2.8% salt, 1,86g FY.2h bulk proofed at RT, 26h bulk CT, 4h ball proofed at RT.baked with 400°C bottom, 480°C top. GodIsAPizza 5 years ago What would happen if you turned that upside down? geissi 5 years ago Interesting. So there is molten Mozzarella under the other toppings and then whole Mozzarella balls added after baking?Write A CommentYou must be logged in to post a comment.
kungfubudda 5 years ago 1kg caputo cuoco, 68% Hydration, 2.8% salt, 1,86g FY.2h bulk proofed at RT, 26h bulk CT, 4h ball proofed at RT.baked with 400°C bottom, 480°C top.
geissi 5 years ago Interesting. So there is molten Mozzarella under the other toppings and then whole Mozzarella balls added after baking?
3 Comments
1kg caputo cuoco, 68% Hydration, 2.8% salt, 1,86g FY.
2h bulk proofed at RT, 26h bulk CT, 4h ball proofed at RT.
baked with 400°C bottom, 480°C top.
What would happen if you turned that upside down?
Interesting. So there is molten Mozzarella under the other toppings and then whole Mozzarella balls added after baking?