The first night of many to come I’m sure. Tonight saw the inaugural Testing Tasty Tuesday, featuring 2 x dough types and many flavoured toppings. Dough 1: A traditional Vera Neapolitan Dough, made to the exacting standards of the AVPN Ingredients: 1000gr Molino Caputo Tipo 00 flour 650gr water (65% hydration) 20gr salt 6gr active dry yeast (6gr dry yeast with 3gr of Criscito Starter) Notes: 10 mins of kneading in Kitchenaid 4hr initial rise Dough punched, balled and placed in fridge for 3 day fermentation 1hr…
