Dining and Cooking
Sourdough Canotto
In Neapolitan Pizza

Sourdough Canotto


Another week another pizza.

Recipe
557 g Caputo pizzeria
238 g Caputo nuvola
509 g water
19g salt
150g sourdough starter

4 h bulk RT + 60h bulk fridge + 1h bulk RT + 5 hours proofing RT = 70 hours total fermentation

by _Braid_

4 Comments

  2. Competitive_Bag1751

    What temperature and for how long?

  3. Maleficent-Goat-551

    This is picture perfect. Wowzers.