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Pizza Napoletana

Recent attempts

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1kg blue caputo flour
65% hydration
2% salt
2% evoo
3g IDY

RT 8hrs then balled and in fridge for 8hrs

I normally make a biga but this was kinda short notice and it turned out better than expected.

by got2keepon

2 Comments

  1. SilentOrchestra22

    Looks fantastic! Could you provide a more in depth explanation on how you made the dough?

  2. nlubej

    Look great! I think the combination of RT and CT fermentation gives you that nice leoparding. I get the same result with the similar process with different flours – direct dough, first at room temp and then in the fridge

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