Dough with Saccorosso and Pizzeria · 70% · 48 hours
Direkte · 48 timar
Flour types
- Caputo Saccorosso
- Caputo Pizzeria
Method
Flour mixture: 30% Caputo Saccorosso and 70% Caputo Pizzeria.
Hydration: 70%.
Fermentation: 48 hours.
Direkte · 48 timar
Flour mixture: 30% Caputo Saccorosso and 70% Caputo Pizzeria.
Hydration: 70%.
Fermentation: 48 hours.