120+ hours cold proof

Over 120hrs of cold fermentation

Recipe:

250g Caputo Nuvola

250g Caputo tipo 1

2.5g fresh yeast

350g water

12.5g sea salt

Mutti tomatoes

Galbani fresh mozzarella

Mixed, and bulk proof 24hrs. Ball on second day and sat in fridge for additional 4 days (roughly) Cooked in Gozney Roccbox 900f for 90 seconds.