This time more of a Napoli style. Delicious. 48h dough, about 58 % of water, salt and bit yeast, turned out fantastic. Mashed (canned) tomatoes, fresh mozza, tiny bit of Grana Padano, sprinkle of olive oil and some basil.
This time more of a Napoli style. Delicious. 48h dough, about 58 % of water, salt and bit yeast, turned out fantastic. Mashed (canned) tomatoes, fresh mozza, tiny bit of Grana Padano, sprinkle of olive oil and some basil.
90% credit has to go out to my oven, it does such a good job, it’s effeuno p134h 450°.