Pretty happy with how it turned out, could’ve done with some more air in the crust, wasn’t as puffy as I’d like. Maybe abit overdone on the crusts.
• 300g Flour (00 Caputo)
• 190g Water
• 9g Salt
• 1g Instant Dried Yeast (63% Hydration)
Cold ferment in the fridge for 24 hours, then room temperature for 5/6 hours.
by lvtx