A Stir The Pots Post

Cold Proof Pizza

by | Jun 8, 2014 | Pizza

Recently I made up a pretty standard Napoletano pizza dough with the last bit of my grano arso and "Skura flour." I cold proofed the dough for 42hours, and was surprised by the strength and flavor enhanced by giving it so many hours. Here are some of the pizza's I got from this dough.

IMG_0349 IMG_0350
IMG_0351IMG_0437 IMG_0296 IMG_0300 IMG_0469 IMG_0470


Submit a Comment

Your email address will not be published. Required fields are marked *

Find More

Follow Us

Feel free to follow us on social media for the latest news and more inspiration.

Related Content