I used Julian Sisofos 3 hour recipe (https://youtu.be/7-5eCAiUYPg?si=dONPihlS10gLffiM ) And it was banging!
Everything was hand mixed. Polselli pizza 00 flour, active dry yeast, so salt Sicilian sea salt. Used organic cento San marzano tomatoes hand crushed, galvani fresh mozzarella drained and chopped, fresh basil from our garden and Sicilian sea salt
Also used the final dough for an incredible Nutella Pizza. Enjoy!
by skylinetechreviews80
6 Comments
This looks absolutely, spectacularly delicious
Wow, 3 hours? That looks phenomenal. I can’t wait to try this!!!
Finally someone did it before I had a chance! The comments were all so positive I thought surely it’ll be great.
Can you compare it to a pre fermented pizza base and would you say it’s less tasty?
sorry for the newbie question but… what’s the oven temperature and for how long ?
Wow. This is one of the most arousing pizzas I’ve ever seen.
I made his 3 hour dough and his avpn 24 hour dough, and have to say the 3 hour dough was better. 24 hour room temp dough I found hard to work with, as opposed to the 3 hour dough that felt as light as a feather and easy to stretch.