5 Stagioni Pizza Napoletana

[JConk007]

Andre those 255G and ready to bake or a bit more fermentation time ? all room temp ?
thanks
John

[andreguidon]

wen i bake for my family, i bake 300g pies, its easier to share....

[supachicken]

Hi Guys,

From what I could see in one of the pics where there was a bit of black and wholes on the bottom I don't think the dough had fermented properly alternatively it could of been a little colder than you thought it was?

andreguidon - those dough balls didn't look to have fermented 100%? With both Caputo and 5 Stagioni (any flour for that matter) I like to have black spots on them, with caputo I'm looking at a 3 day maturation and 2 day with the 5 Stagioni.

All good lookings pizzas though

Cheers.

[TXCraig1]

I don't think this flour can take the heat as well as Caputo. Look at this pie - compare the browning to the level of cheese melt. Everything is typical of what I would do with a Caputo pie. The edge of the pie facing the fire will burn in an instant if you let it - a problem I rarely had with Caputo.