70% hydration30% starter3% salt3% oil660g dough ball stretched to 20”48h cold bulk ferment, balled/final proof about 5 hours prior to bake. by TurrettiniPizza 9 Comments Chiefs82 3 days ago Smash DMC_Ryan 3 days ago Perfection. Altruistic-Editor841 3 days ago Erotic Firm-Acanthaceae-410 3 days ago I got blood flow Spearminttherhino 3 days ago Looks amazing drippy_candles 3 days ago Gorgeous! CTALKR 3 days ago looks pretty goddamn legit.bet it tested amazing. sourdough crust is top tier TwistedScience 3 days ago Looks soo good! Did you put some dabs of sauce on top of the cheese to get that effect? Complete_Fly_96 2 days ago Now I’m hungry and I want a slice from your pizza.
TwistedScience 3 days ago Looks soo good! Did you put some dabs of sauce on top of the cheese to get that effect?
9 Comments
Smash
Perfection.
Erotic
I got blood flow
Looks amazing
Gorgeous!
looks pretty goddamn legit.
bet it tested amazing. sourdough crust is top tier
Looks soo good! Did you put some dabs of sauce on top of the cheese to get that effect?
Now I’m hungry and I want a slice from your pizza.