Julian Sisofopizza, canotto, canotto style pizza, neapolitan pizza, pizza napoletana, anthony mangieri dough, vincenzo capuano dough, daniel gigi dough, contemporary pizza, pizza contemporanea, biga pizza dough, biga, poolish, preferment, 48 hour fermentation, cold fermentation, julian sisofo, totoven, pizzagoods.com1 Comment
Canotto Style Pizza
Julian Sisofopizza, canotto, canotto style pizza, neapolitan pizza, pizza napoletana, anthony mangieri dough, vincenzo capuano dough, daniel gigi dough, contemporary pizza, pizza contemporanea, biga pizza dough, biga, poolish, preferment, 48 hour fermentation, cold fermentation, julian sisofo, totoven, pizzagoods.com1 Comment
