I was inspired by Craig's Neapolitan Garage on www.pizzamaking.com I wanted to be different and appreciate natural methods. I wanted to make the best pizza possible.

특징

Because we use it at its peak rise and never after deflation, our pizza is not sour flavor. The crumb is mouthwatering and very rarely is a pizza board returned by customer with crust remaining!

점도

맛과 풍미

레시피

시작하는 원료

33.3% Whole wheat
33.3% Dark rye
33.3% Bread

먹이재료

X grams starter + 2x water + 2x flour.

작업방식

Bought from Ed Wood's in June 2014. Ischia starter. Been kept alive in Bangkok ever since.

33.3% Whole wheat 33.3% Dark rye 33.3% Bread

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