Cooked on steel at 525 convection for about 10 mins. Dough is 62% hydration with sourdough starter for leavening. Flour mix is 45% all purpose, 45% all trumps, 5% whole wheat, and 5% rye. Dough was bulk fermented at room temp for 3 hours. Cold proofed for 48 hrs, and taken out of fridge 5hrs before baking. Tomato sauce is uncooked Alta Cucina pureed with salt, oregano, and EVOO. Cheese is Grande whole milk shredded.
by QuietDesparation
18 Comments
Jesus christ that is perfect.
Yep. This is it. Surprised it took 10 minutes, but ovens are so different. Solid work!
I want to whisper dirty things in this Pizzas ear
Beautiful looking pizza pie
Now that’s a pizza.
Nice!!! 😁
Honest question, is the picture taken after it is cold or are you sacrificing a slice for the Reddit points? If I flipped over a fresh cooked slice all the toppings would be stuck on the board!
I just came
What a freaking beaut
Looks amazing! What bakers percent starter did you use? 20%?
Good looking pie
Very pretty!
So nailed it!
Looks great, congrats
What size dough ball do you go with, I’m at around 500 g for 16″ but thinking of cutting it back a little.
Looks amazing. Well done 👏🏻
Any additional commercial yeast for leavening. Or just the starter ?
That might be the most perfect looking pizza ever posted here. Amazing job.