Recipe:
200g Caputo 00 pizzeria
150g Caputo tipo
150g Caputo Nuvola
350g water
2.25g fresh yeast
12.5 sea salt
3g evoo
48hr cold fermented
Cooked at 900f in Gozney Roccbox for 1 min Fresh garlic, San Marzano, locatelli pecorino & grated Ricotta Salata
by skylinetechreviews80
Dining and Cooking