72 hour cold ferment. This bad boy was tasty as all hell.
by falafel_ma_balls
1 Comment
falafel_ma_balls
Still would love to get the crust to be a little less puffy, but I think that’s my stretching technique. the 72 hour is key imo to getting full flavor. Sauce made from Centro San Marzanos and hand blended.
1 Comment
Still would love to get the crust to be a little less puffy, but I think that’s my stretching technique. the 72 hour is key imo to getting full flavor. Sauce made from Centro San Marzanos and hand blended.