24 hour cold ferment 65% hydration 50% 00 flour 50% bread flour and I made the mozzarella from scratch (used vegetable rennet) made in my freinds ooni by Proper-Arugula-1863 6 Comments mohragk 3 days ago Pretty good! Maybe a bit overfermented and cooked a bit too hot/too long, but not bad at all 🙂 PpotSirhc04 3 days ago Looks great. It’s 9am in the UK and I could happily eat that rn. Bollocks. Rich-Evening4562 3 days ago That’s very close to perfection. A lot of people who have been posting pizzas here for years haven’t achieved this yet. 👍🏻 yZemp 3 days ago Seems great! Captain_Ussop 3 days ago Wonderful! I prefer my pizzas this way, nearly burnt. The only thing I’d add is some pecorino haha. Try biga next time! quaser72 3 days ago Looks amazing
mohragk 3 days ago Pretty good! Maybe a bit overfermented and cooked a bit too hot/too long, but not bad at all 🙂
Rich-Evening4562 3 days ago That’s very close to perfection. A lot of people who have been posting pizzas here for years haven’t achieved this yet. 👍🏻
Captain_Ussop 3 days ago Wonderful! I prefer my pizzas this way, nearly burnt. The only thing I’d add is some pecorino haha. Try biga next time!
6 Comments
Pretty good! Maybe a bit overfermented and cooked a bit too hot/too long, but not bad at all 🙂
Looks great. It’s 9am in the UK and I could happily eat that rn. Bollocks.
That’s very close to perfection. A lot of people who have been posting pizzas here for years haven’t achieved this yet. 👍🏻
Seems great!
Wonderful! I prefer my pizzas this way, nearly burnt. The only thing I’d add is some pecorino haha. Try biga next time!
Looks amazing