The Turning Peel - Sourdough Neapolitan Pizza

About

The turning peel pizza dough is sourdough leavened for 3 days. Flour, salt, water; that’s all what’s in our dough! Sourdough is also easier to digest and much healthier for your body. And it gives that flavor you just cannot resist. Airy rim and thin crust: the AVPN has a standard for Neapolitan pizza. The dough ball weight should be around 240g for an 11" pizza and cooked for 60-90s. The turning peel follows the AVPN standard. The turning peel pizza has a deliciously chewy, yet crunchy texture. A thin crust that can surprisingly withhold the weight of its toppings.

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