Homemade Pepperoni Pizza

by CoupCooksV2

12 Comments

  1. CoupCooksV2

    3 Hour RT Fermentation | 48 Hour CT Fermentation | Dough Ball – 280g | Hydration – 60% | Salt – 3% | ADY – 0.5%

  2. Wow that looks delicious. What did you cook it on?

  3. notawight

    Nice pep char starting with unbroken cheese. Bravo.

    Tell us your time /temp. Cold cheese?

  4. TranscendentalObject

    Excellent topping distribution, perfect circular shape, perfect cook on the crust. Don’t even need to see the bottom to know this is a winner, nice.

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