Hi,
In march 2016 I'm starting a neapolitan food truck. It's a Piaggio Ape that will be rebuild into a mobile pizzeria, complete with wood fired oven.
Maybe you can help me with one question. I'm using the roginal recipe: 1l water, 1800g flour (5 stagioni), 55g salt and 1-3g yeast according to summer or winter.
I don't (yet) have a fridge that can hold my dough crates, how long can I bulk ferment my dough before I lose any quality? Now I make my dough the evening before and ball it up 4-6 h prior to baking.
Here are some pics of the upcoming truck, not yet finished but you'll get the idea
