Re: The Doughs of My Life

Hungry for Neapolitan pizza after three weeks on vacation with little to no Neapolitan satisfaction (with one exception: San Carlo Dittrichova in Prague, pretty good!)

I still have some Molino Vigevano Vesuvio and mixed it 40/60 with Caputo Pizzeria this time. The sourdough is still on vacation, I used fresh yeast. Other than that, nothing new: 67% water, 2.8% salt, 21 °C for 21 hours, balling approximately halfway.

We enjoyed the pizza, the weather and the wine this last week-end of our time off from work.