Used Anna 00 flour. 65% hydration. 4 dough balls each 270 g.
20 hr CT + 2 hr RT + divided into dough balls and then another 2 hr RT
Cooked in a roccbox.
Pics of 2 of the pizzas: one was with a pesto base and is a family favorite. The other uses more American-style pepperoni.
by theilkhan
3 Comments
They look really good 😀
Looks so good! Whats your recipe for the pesto base? I use store bought pesto and it’s always so oily
God I create the weekend to make pizza!!!