▲ 25 r/Pizza
Upgraded from my home oven to an Effeuno P234H Pro. These are my first ever neopolitans.
20hr poolish starter - 48hr cold ferment. 00 flour.
u/EireOfTheNorth — 4 days ago
▲ 138 r/neapolitanpizza
Upgraded from my home oven on pizza steel to an Effeuno P234H PRO. These are my first ever neopolitans.
20hr poolish starter, 00 tipo
60% hydro, cold fermented for 48hrs
What dya reckon? Didn't get photos of the bottom before they were scoffed, but both crispy af.
u/EireOfTheNorth — 5 days ago