Caputo “Blue” Pizzeria Flour, 67.5% hydration, 72 hour cold ferment. Topped with Calabrian chili oil and post-oven basil. by f_cinergytraining NapoletanaNeapolitanNeapolitan pizzaOoni Koda 16 🔥pizzaPizza NapoletanaWrite A CommentYou must be logged in to post a comment.
