I use Caputo Pizzeria 00
67% Hydration
0,04% Dry Yeast
10% Sourdough Starter
3% Salt
2% EVO Oil
30 min. Autolyse
4 h. Bulk Fermentation
72 h. Cold Fermentation
Baked in Diavola Pro v2.0
Do you think I should try other toppings?
#shorts #pizza #pizzalover #sourdoughpizza #mozzarella #chorizo #homemadepizza #neapolitanpizza #diavolapro #coldfermentation