Neapolitan style.
Yield: 4 dough balls × 285 g
Total dough: ~1140 g
Total flour: 700 g
Hydration: 70%
Salt: 3%
Fresh yeast (total): 0.27%
Biga+autolysis
36 + hour
Flour Costa D'amalfi pizzuti W300
Toppings. Bio Italian pelati, mortadela with pistachio, pistachio cream (home made), mozzarella buffala, burratta affumicata (smoked) , artichokes, red pepper.
by Kenjati-Outside
Dining and Cooking