Caputo 00 blue Caputo active yeast Sosalt Sicilian salt San marzano tomato Galbani fresh mozzarella Fresh basil Locatelli pecorino by skylinetechreviews80 5 Comments coach111111 10 months ago Poolish? Babyfart_McGeezacks 10 months ago Yeah I could fuck with that suncakemom 10 months ago What’s the oven’s temperature? caniscream 10 months ago Are you launching from a metal pizza peel with that high of hydration dough? How do you get it to not stick? Just semolina?I use a lower hydration dough and still have issues launching sometimes even from a wooden peel. I’d be interested in any tips you have.Your pizza looks awesome. pvanrens 10 months ago Where’s the serious eats link?Write A CommentYou must be logged in to post a comment.
caniscream 10 months ago Are you launching from a metal pizza peel with that high of hydration dough? How do you get it to not stick? Just semolina?I use a lower hydration dough and still have issues launching sometimes even from a wooden peel. I’d be interested in any tips you have.Your pizza looks awesome.
5 Comments
Poolish?
Yeah I could fuck with that
What’s the oven’s temperature?
Are you launching from a metal pizza peel with that high of hydration dough? How do you get it to not stick? Just semolina?
I use a lower hydration dough and still have issues launching sometimes even from a wooden peel. I’d be interested in any tips you have.
Your pizza looks awesome.
Where’s the serious eats link?