This time more of a Napoli style. Delicious. 48h dough, about 58 % of water, salt and bit yeast, turned out fantastic. Mashed (canned) tomatoes, fresh mozza, tiny bit of Grana Padano, sprinkle of olive oil and some basil.
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Looks amazing!
🤤
Bravissimo!
90% credit has to go out to my oven, it does such a good job, it’s effeuno p134h 450°.
