Direct dough with Pizzeria and emmer · 72 % · 24 hours
Direkte · 24 timar
Flour types
- Caputo Pizzeria
- Emmer from Volda Mylne
Method
Direct dough with Caputo Pizzeria and emmer from Volda Mylne, 72% hydration and 24 hours rising.
Direkte · 24 timar
Direct dough with Caputo Pizzeria and emmer from Volda Mylne, 72% hydration and 24 hours rising.