Neapolitan sourdough pizza in 20h
12 Jan 2023
100% sourdough pizza in 20 hours from natural sourdough cream 1:1:0.80
Ingredients:
Flour Petra 0102HP with a Hydration Rate of 70%, 2.5% salt and 15% natural yeast in cream
Protocol:
8h TA 20• en masse
6h TC 20• en masse
Rounding 285/290gr
6h AT 20•
Cooking in the Effeuno oven: 0 / 400 on Fiesoli stone or in a household oven on a refractory stone
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