Author Topic: Neapolitan Pizza and G3 Ferrari (modified) electric oven.  (Read 83068 times)

0 Members and 1 Guest are viewing this topic.

Offline sub

  • Registered User
  • Posts: 565
  • Location: Belgium
Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #600 on: Today at 05:45:12 AM »
Last weekend pies

90% Divella Pizza - 10% whole wheat flour.
68% hydration.
40g salt 1.35g fresh yeast / liter.
3 hours autolisis - hand kneading
11h in bulk - 7h in balls - baking time 60 seconds.