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Pizzakollektivet / Pizzadeig: biga, poolish og direkte deig / Direct dough with Le 5 Stagioni Pizza Napolitana · 43 hours

Direct dough with Le 5 Stagioni Pizza Napolitana · 43 hours

Direkte · 43 timar

Flour types

The 5 Seasons Neapolitan Pizza

Method

Direct dough with Le 5 Stagioni Pizza Napolitana.

Fermentation 43 hours.

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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