I’m still trying to figure this out so I can do consistently. This one turned out!
Dough is 65%, King Author 00, 24h cold ferment, 290grams each / 12″
Sauce is just crushed / gently pureed San Marzano wit a pinch of salt to taste.
I keep struggling with oven deck temp. This was about 750F, which needed extra time to brown the bottom. Seems like any time I get closer to 800F, the bottom just burns.
Cook times are about 2 1/2 minutes.
Oxfxax
Looks delicious 🤤
thisboyhasverizon
Looks amazing.
Best_Kaleidoscope602
This looks incredible, good stuff
heavyfatcore
Looks very pretty
justatoaster0
Looks really good! would try it again in my mind 👍
6 Comments
I’m still trying to figure this out so I can do consistently. This one turned out!
Dough is 65%, King Author 00, 24h cold ferment, 290grams each / 12″
Sauce is just crushed / gently pureed San Marzano wit a pinch of salt to taste.
I keep struggling with oven deck temp. This was about 750F, which needed extra time to brown the bottom. Seems like any time I get closer to 800F, the bottom just burns.
Cook times are about 2 1/2 minutes.
Looks delicious 🤤
Looks amazing.
This looks incredible, good stuff
Looks very pretty
Looks really good! would try it again in my mind 👍