Cold proofed dough 48 hours. Cooked for six and a half minutes at 575°F on a Big Joe pizza stone sitting on gap separated deflectors. Flour – 352gWater – 229gOlive oil – 14gSalt – 7gSugar – 7gYeast 1.5g by NashPizza Write A CommentYou must be logged in to post a comment.
