Neapolitan Pizza Test bake. 90% Tipo 00, 10% Integrale. Direct dough, 24 hours at RT. 63% Hydration. Classic Neapolitan pizza. May 31, 2024 Test bake. 90% Tipo 00, 10% Integrale. Direct dough, 24 hours at RT. 63% Hydration. Classic Neapolitan pizza. by UnChorritoDeLimon 1 Comment tixontv 6 months ago this looks so good. like a galaxy in a pizza. i wanna eat itWrite A CommentYou must be logged in to post a comment.
1 Comment
this looks so good. like a galaxy in a pizza. i wanna eat it