70% hydration with Caputo Nuvola Super and 5% Caputo whole wheat. Cold fermented 48 hours, 6 hours room temperature. Baked in a Gourmia pizza oven with an aftermarket biscotto stone. by chetdesmondbluerose NapoletanaNeapolitanNeapolitan pizzaoven reviewpizzaPizza NapoletanaWrite A CommentYou must be logged in to post a comment.
