After 1 month and a half absence, I'm back!
My favorite protocol: 5h autolysis, 18 +6 maturation at 18 ° C in the box grows, 70% hydrated.
Nothing to say the mods of Effeuno have effect, cooking in 60-70s, glow 30mns (before I was 45mns), no need to turn the pizza, even cooking: jap:
Quick pictures made in the kitchen.
1 - Mozza di Buffala DOP, small red and yellow tomatoes, olive oil
2 - Mozza di Buffala DOP, Prosciutto di Parma DOP, small fresh white onions