Pizza Sunday before last test of a long maturation in the fridge with Caputo "Pizzeria"
144h fridge, Mutti sauce with garlic and parsley, mozzarella di buffalo, garden fresh basil marinated in olive oil.
Cooking time: 60s
I feel I have reached the maximum level at maturity with Caputo, under Leopard, but against in taste is really extra long maturation, also in terms of keeping the dough is like in Italy, pizza sandwich, a creamy crumb, but not too crispy.
I still have a dough that will 160h fridge tonight ...