63 hour CT Polselli Vivace. Recipe included

1 hour room temp.
63hr bulk cold ferment.
Cook day, back to room temp & ball up 3x250g. Rest 3-4hrs RT.

Polselli Vivace flour
W290
Buffalo mozzarella
Mutti tomato
Locatelli Peco

Cooked at 850f 60 seconds.

The boss said, the best recipe yet.