u/evanricetattoos

Dallagiovana Flour
1000g Flour
620g Water
22g Salt
1g Yeast

Direct mix. Bulk ferment for 18 hours room temp. Ball up and proof 6 hours

Listened to him for the first time while doing this tattoo and really enjoyed his music. RIP! ❤️

First cooks in the Arc! Marg with Buffalo mozz and a gouda, mozz, and goat cheese pie. 🍕

62% hydro. 24 hour RT ferment using a local bakery’s bread flour.