Direct dough with Pizzeria and semolina · 72% · 30 hours
Direkte · 30 timar
Flour types
- Caputo Pizzeria
- Petra 8610 Semolina
Method
80% Caputo Pizzeria and 20% Petra 8610 Semola.
Direct dough, 72% hydration and 30 hours fermentation.
Direkte · 30 timar
80% Caputo Pizzeria and 20% Petra 8610 Semola.
Direct dough, 72% hydration and 30 hours fermentation.