Re: Room temp fermentation

Quote from: Bjwoods on Today at 06:31:12 AMThank you for this information, really useful! I had no idea UK flour was this pants for pizza!

I was aiming for neapolitan.

FWIW that flour post was written for NYS. Since you are going for Napo style, you might consider Italian 00 pizza flour, which I imagine is available in the UK (thinking: Ooni and Gozney originated there).

Your pizza looks lovely.