Caputo pizzeria 65% hydro, 0.5% fresh yeast, 3% oil, 3% salt, 48h cold ferment, baked at 450% for 60-70 secby dhk1d3h2 2 Comments Pristine_Falcon7588 2 months ago Wow looks amazing! ilsasta1988 2 months ago That’s a lovely combination.Is there some type of meat too?Write A CommentYou must be logged in to post a comment.
2 Comments
Wow looks amazing!
That’s a lovely combination.
Is there some type of meat too?