LMP
Twardy neapolitańczyk

Twardy neapolitańczyk

Pizza Napoletana

Robert
Robert

24h

Total time

23°C

Ambient temperature

62%

Hydration

6x270g

Portions

Ingredients

Flour981 g
Water608 g
Salt30.4 g
Fresh Yeast0.38 g
Total1620 g

Used flour

Saccorosso / Cuoco

Mulino Caputo

Saccorosso / Cuoco

Type: 00

View flour