5stagioni Napoletana

 This is the bake from the Napoletana 5 Stagioni flour.

59.5% Water
2.8% Salt
0.12 CY

12hh total (2h bulk).

this is by far the best flour i have used for Neapolitan pizza, very tender, soft, elastic and the taste with 12h was incredible.

https://www.pizzamaking.com/forum/index.php?topic=19216.0