Mozzarella, properoni, basil, EVOO.62% hydration.24hour RT doughDallagiovanna La Napoletana with a Tipo 01 blend.Baked in the Ooni Koda 12. Rocking the OG oven.What else for a Sunday night.by Joes_Kitchen 1 Comment Shedix 1 month ago any tipo01? how much % blend if I might ask?looking really good, soft and crunchy I hope!
Shedix 1 month ago any tipo01? how much % blend if I might ask?looking really good, soft and crunchy I hope!
1 Comment
any tipo01? how much % blend if I might ask?
looking really good, soft and crunchy I hope!