4 pizzas:
660g Caputo Pizzeria flour
420g cold water
20g salt
0,25g fresh yeast
Balled after 6 hours, 24 hour fermentation at ~21 °C
2 minutes at 450°C Unold Luigi oven
First time using this oven, I can highly recommend it. Came out incredible
by _nic0o
1 Comment
Oven price is quite nice!
Did you use the max top temperature? 1.7 kW power draw sounds a bit on the low end, the top element of my Effeuno has 1.7 alone
Have you tried non Neapolitan in the oven yet?