u/IlBella

63% hydratation,24h fermentation, flat and crispy like in Roma(usually in Roma is 180g per pizza dough, i did 300g because i'm a pig ahah)

63% hydration, by hand, 24h cold fermentation. Flour "mulino vigevano tipo 1".

Fist time using a flour which as already the yest inside, a was a bit skeptical but overall was ok.