90% pate fermente and 24hr cold ferment ball at 275g , around 66-67% water , bread flour by Intelligent-Cash2633 1 Comment Intelligent-Cash2633 2 months ago still dont know how to make an even canatto around the pizza , some part dont puff , not sure why? stretching technique?Write A CommentYou must be logged in to post a comment.
Intelligent-Cash2633 2 months ago still dont know how to make an even canatto around the pizza , some part dont puff , not sure why? stretching technique?
1 Comment
still dont know how to make an even canatto around the pizza , some part dont puff , not sure why? stretching technique?