Same recipe as yesterday, using the Polselli Vivace 00. Pulled out the final two dough balls at the 86th hour of temp CT. It just keeps getting better. Hit the 70-hour Mark yesterday and I'm dancing with the devil at this point 😂
by skylinetechreviews80
2 Comments
Lovely pizza!! If I may be so bold: imho it would look even better without the semolina. Regardless – long fermentation all the way!
You are dancing Looks great