Hi guys, what do you think of some of my pizza’s? Been trying for about 5 years now and also been to Napels for a course.
I use Caputo flour and around 65% hydration, baked in Either the Ooni Koda 16 or a Effeuno.
Recipe:
– 1KG 0.0 Caputo Cuoco flour
– 650ML warm water
– 25 grams salt
– 1g of instant yeast
Left to rest in bulk for 24 hours at room temperature; then balled up to balls of each 280 grams and let rest another 4/5 hours at room temperature.
Stretched by hand, then hand crushed San Marzano tomato’s with a bit of salt and Fior di latte cheese on the end before baking sprinkle with extra vergiene oil. After baking add some fresh basilicum.
by CurrentGrape5717