After two years

It’s taken me two years. I have finally perfected crispy crust for my home oven.

550F on 3/8 steel
90% bread flour 10% all purpose
48 hours in the fridge

500g total flour, 65% water, 13g salt, 20g olive oil, 15g brown sugar.

Homemade sauce with cento San Marzanos, daily oil garlic basil

Feels like a culmination of a LOT of frustration and tinkering

I knew yall would understand