8 Hour RT Ferment72 Hour CT FermentDough Balls – 2 x 300gBread Flour – 364gHydration – 58% (211g)EVOO – 4% (14.6g)Salt – 2.5% (9.1g)Sugar – 2.5% (9.1g)ADY – 0.2% (0.73g) by CoupCooksV2 5 Comments CoupCooksV2 2 days ago Baked on steel for 7 minutes at 280°C. PeppermintEvilButler 2 days ago This looks so yummy! 🤤 Business_Respond_558 2 days ago Honestly I’m not sure why I don’t have a steel. I know fabrication shops that i can get one from as scrap. CoupCooksV2 2 days ago It’s worth every penny, I’ve used a stone in a home oven and also an Ooni pizza oven, neither had results this good for NY style pizza. dazedandconfused492 2 days ago Looks fantastic – what cheese did you use for that?
Business_Respond_558 2 days ago Honestly I’m not sure why I don’t have a steel. I know fabrication shops that i can get one from as scrap.
CoupCooksV2 2 days ago It’s worth every penny, I’ve used a stone in a home oven and also an Ooni pizza oven, neither had results this good for NY style pizza.
5 Comments
Baked on steel for 7 minutes at 280°C.
This looks so yummy! 🤤
Honestly I’m not sure why I don’t have a steel. I know fabrication shops that i can get one from as scrap.
It’s worth every penny, I’ve used a stone in a home oven and also an Ooni pizza oven, neither had results this good for NY style pizza.
Looks fantastic – what cheese did you use for that?