Dining and Cooking
Test bake. 90% Tipo 00, 10% Integrale. Direct dough, 24 hours at RT. 63% Hydration. Classic Neapolitan pizza.
In Neapolitan Pizza

Test bake. 90% Tipo 00, 10% Integrale. Direct dough, 24 hours at RT. 63% Hydration. Classic Neapolitan pizza.


Test bake. 90% Tipo 00, 10% Integrale. Direct dough, 24 hours at RT. 63% Hydration. Classic Neapolitan pizza.

by UnChorritoDeLimon

1 Comment

  1. tixontv

    this looks so good. like a galaxy in a pizza. i wanna eat it

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