Hit the jackpot finding a supplier that has a grab and go flour selection. This one is going down in the history books 😂
I've seen Caverns smaller than this cornicione 😆
Recipe:
200g Caputo 00 pizzeria
150g Caputo tipo 1
150g Caputo Nuvola
350g water
2.25g fresh yeast
12.5 sea salt
3g evoo
285g balls
48hr cold fermented
Cooked at 900f in Gozney Roccbox for 1 min
Fresh garlic, San Marzano, locatelli pecorino & grated Ricotta Salata
by skylinetechreviews80
3 Comments
Yummy
What is the point of mixing Caputo nuvola and pizzeria? You are essentially mixing a type 0 flour with a type 00 flour of similar specs, together with a type 1.
Mixing either one of the 0 and 00 with type 1 makes sense if that’s what you look for in your product, but mixing all three?
i could eat that daily!