4.9 (285) · € 17.00 · En Stock
Ooni Koda 16 + Biscotto Saputo + 45-60 seconds - page 3
Antimo Caputo “00 Chefs Flour
62, caputo 00 pizerria, 48 hour cold ferment. Cooked with Ooni
Best Pizza Ovens 2023: Become a Pizza Master
Caputo Pizzeria 67% Hydration 24 Hour Fermentation Pizza Dough
Ooni Koda 16 + Biscotto Saputo + 45-60 seconds - page 3
Every Step to Make Pizza in 6 Minutes. Ooni Koda 16 Real Time Cook
3rd try with Koda 16. 48h with 65% hydration, Caputo Cuoco flour
Caputo Fioreglut Pizza Recipe
Caputo Pizzeria 67% Hydration 24 Hour Fermentation Pizza Dough
65% spelt, 80% hydration, fullproofbaking method - help me get an
65% spelt, 80% hydration, fullproofbaking method - help me get an