▲ 28 r/ItalianFood
still getting used to the high temp in my new pizza oven
Contemporary Neapolitan style dough
1kg flour - 50% Nuvola Super / 50% Manitoba Ora
50% Biga using the Manitoba Ora portion of the flour for long ferment
70% hydration, 2.8% salt, 0.5% fresh yeast (all in the biga)
Bresaola & Rocket in the back, Prosciutto cotto, Onions, Mushrooms in the front 🍕
u/philipp_mack — 14 hours ago