Caputo Pizzeria, 75% hydratation, 10h @ 22C, cooked @ 420C for 90

Caputo Pizzeria, 75% hydratation, 10h @ 22C, cooked @ 420C for 90-120 seconds : r/neapolitanpizza

Antimo Caputo Chefs Flour 2.2 LB (Case of 10) - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta 2.2 Pound (Pack of 10)

Caputo Pizzeria 70% Hydration 24 Hour Pizza Dough

70% hydration, Caputo Pizzeria, poolish 16h RT, 44h CT, 5h RT, 850-900F : r/uuni

Caputo

TDP Specialties Pizza Crust Pack 2 Kilos of Antimo Caputo Pizzaria Soft 00 High Tempature Flour and Lievito 100% Italiano Dry Yeast : Grocery & Gourmet Food

Caputo Antimo Pizzeria Flour 55 LB Bag Double Zero 00 All Natural Whea – Delizioso Gourmet

Caputo 00 Pizza with Caputo 00 Biga - page 3 - Neapolitan Style - Pizza Making Forum

Caputo Pizzeria, 75% hydratation, 10h @ 22C, cooked @ 420C for 90-120 seconds : r/neapolitanpizza

Soft Wheat Flour Pizzeria by Antimo Caputo - 2.2 lb

PIZZA CLASSICA 💦 🍕 Dosi per 6 panetti da 250gr 🖐🏻 BIGA - 24h in f