#pizzadoughflavor

[savagepzza]

Day 1 Bulk dough fermentation for my usual 72-hour dough. My recipe is at 70% hydration with water, yeast, EVOO, "OO" flour and Hymalayan pink salt. We'll see how it looks tomorrow #bulkfermentation #caputo #chefflour#pizzadoughflavor #dough #pizzadough #pzzadough #hymalayanpinksalt #pzzaaiolo #pizzaiolo #NewYorkstylepizzadough #yeast #redstaractivedryyeast #EVOO #tassosoliveoil #72hourpizzadough #createsomelove (at Middleton, Wisconsin) https://www.instagram.com/p/CRpn3WfNsmm/?utm_medium=tumblr

[savagepzza]

My day 3 #PZZA dough has its best #volume yet. I made a lengthwise 3 fold after basting and rolling in #EVOO tonight. Day 4 of #bulkfermentation should make some good #pizzadoughflavor. (at Middleton, Wisconsin) https://www.instagram.com/p/B_JXwsqDSXn/?igshid=d9ii0bwrj6lx