Haven't done a 24-hour room temperature fermentation in quite some time. I went with Adam Adkins working dough recipe. kneaded all by hand, 20-24 hours room fermentation. 80% Pizzeria, 20% Caputo nuvola super.
Pizzas were, upside down, Margharita, Grimaldi's Neapolitan & Pancetta and vidalia onion.
All the kids were happy, mine and they're friends. All the pizzas were eaten 😂
62% hydration, Gozney Roccbox.
by skylinetechreviews80