Dining and Cooking
24h rt dough is life.
In Neapolitan Pizza

24h rt dough is life.


Not the best rise on the crust but still so light.

by EyeAlternative1664

6 Comments

  2. CoupCooksV2

    Looks great, what was your yeast percentage for this recipe?

  5. EyeAlternative1664

    Thanks all. Recipe was 65% hydration, 1g instant yeast per 1kg flour. Direct dough, 24 hour room temp fermentation.