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Neapolitan

Test 1

4 x 271g / 62% hydration / 0.15% yeast / 24h cold

not baked yet · 25 Sep 2026

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Ratios are drawn from AVPN, Caputo's own kitchen, the Pizza Making Forum, Serious Eats, Ooni, Gozney and two published cold-ferment guides. Every number in a plan can be traced back to one of them — see the sources under any plan.