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Pizzakollektivet / Pizzadeig: biga, poolish og direkte deig / Direct DOP dough · 68% · 24 hours

Direct DOP dough · 68% · 24 hours

Direkte · 24 timar

Flour types

Flour type not specified

Method

Direct DOP dough with 68% hydration and 24 hours of fermentation.

Allergens and food safety

The recipe is an inspiration, not a guarantee of allergen or food safety. Always check product labeling, cross-contamination, storage and safe heat treatment. Read the safety information

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