A pure summer pizza on a rainy bank holiday! White base finished with mortadella, pea shoots, strac, lemon zest and ricotta salata. Dough stats….. 🍕 @petraflouruk 0102 🍕 65% hydration 🍕 2g fresh yeast 🍕 2.5% salt 🍕 mixed and left to grow by 50% at room temperature. Then cut and balled and put in the fridge for 24 hours. I gave this a couple of hours at room temp to rise before I baked. 🍕 baked at 380c #pizzadough #pizza