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r/neapolitanpizza
Image 1 — Almost no knead dough
Image 2 — Almost no knead dough
Image 3 — Almost no knead dough
Image 4 — Almost no knead dough
▲ 23 r/neapolitanpizza

Almost no knead dough

2.5% salt

0.15% ADY

65% hydration

Caputo pizzeria flour

1 hr room tem bulk fermentation, formed pizza balls 12 hr cf , 7 hr room temp (slightly overproofed dough)

90s cooking time in Effeuno P134HA on biscotto di sorrento

u/Big-Ad-3679 — 9 days ago