Dough is 60% hydration, 2% salt, 1% sugar, 0.4% IDY against 300 g of flour. Mixed by hand, and proofed for 3 days in fridge. Stretched to 16″, dressed with 200 mL sauce and 200g of mozzarella cheese. Baked for 4 minutes on an upper middle rack stone, preheated to 600F. Broiler turned on immediately before the bake and left on for first half of bake.
Ingredients:
* Flour is All-Trumps Bromated AP * Sauce is Hunts Early Harvest Heirloom Crished Tomatoes * Cheese is No Name Mozzarella (28% MF/ 42% Moisture
funnybagwithhandl
I definitely like the amount of cheese on this pizza.
retard_catapult
That looks incredible
Reallyroundthefamily
MeInSC40
I want that in my mouth. I can taste that picture.
Twinkles66
Love cheese pizza lot of love in that one
jbiroliro
Does your broiler keep on simultaneously with the burner?
10 Comments
Dough is 60% hydration, 2% salt, 1% sugar, 0.4% IDY against 300 g of flour. Mixed by hand, and proofed for 3 days in fridge. Stretched to 16″, dressed with 200 mL sauce and 200g of mozzarella cheese. Baked for 4 minutes on an upper middle rack stone, preheated to 600F. Broiler turned on immediately before the bake and left on for first half of bake.
Ingredients:
* Flour is All-Trumps Bromated AP
* Sauce is Hunts Early Harvest Heirloom Crished Tomatoes
* Cheese is No Name Mozzarella (28% MF/ 42% Moisture
I definitely like the amount of cheese on this pizza.
That looks incredible
I want that in my mouth. I can taste that picture.
Love cheese pizza lot of love in that one
Does your broiler keep on simultaneously with the burner?
ohhh my lord
always perfect. I need this in my life.
looks dank