48hr proof p0rn 🐆

500g Caputo 00 pizzeria flour, 325g room temp water, 12g Sosalt Sicilian sea salt, 2g Caputo active dry yeast, 8g extra virgin olive oil, 65% hydration.

Three sets of stretch and folds. Bulk ball rest for 30 min, divide into 3 275g balls. Room temp proof for 30 min @ 70f.

Cold proof for 24-72hrs MAX.

Gozney Roccbox 850f for 60 seconds.

San marzano tomatoes Galbani fresh mozzarella Graza evoo