Here are the results of last night! area between 55 and 65 seconds , with 6 hours of proving optimal primer at 22 ° .
Dough soft, chewy, digestible .
flour caputo pizzeria usual mix 50 % - 50 % flour bio 00
66% water - 7% LM ( now always works the same) .. 29 g salt.
autolysis 4 hours.
one margherita (forever)
one with buffalo mozzarella, mozzarella, grilled eggplant and basil
one with mozzarella cheese , buffalo milk, raw parma and sautéed spinach .
one with red onion , leeks, cheese and mozzarella cheese