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🔥 80 Neapolitan Pizzas from Scratch – Professional (70%💧) Free-EBook on Instagram 48h fermentation. Clean, elastic, airy. Pre-ferment (Big Batch): 6,600g flour (W340) 3,000 ml cold water 10g fresh yeast Mix & rest 2 h 20h @fridge Final Dough: 6, 600g Flour (W300) 5940 ml water (cold) 29g fr. yeast 330g salt Mix until smooth (6 Minutes @low speed, 7 Minutes @high speed) Divide into 280 g dough balls 20h@ fridge Take out 4h before needed Let them prof @ Roomtemperature 🔥Bake at your favorite te
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