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Napoletana Dough:

1000g Caputo“00” Pizzeria Flour
8g dry yeast
680g water
25g salt
Caputo Semola for dusting
Cold bulk 24 h
Cut/ ball: 280 g
Cold ferment 48 h

Pizza Toppings:

2.5 oz Fresh Mozzarella
1tsp Chopped Garlic
1/3 ballTorre Lupara Buffalo Mozzarella
1 can Ciao Whole Peeled Tomatoes

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