70% hydration

30% starter

3% salt

3% oil

660g dough ball stretched to 20”

48h cold bulk ferment, balled/final proof about 5 hours prior to bake.



by TurrettiniPizza

9 Comments

  1. looks pretty goddamn legit.

    bet it tested amazing. sourdough crust is top tier

  2. TwistedScience

    Looks soo good! Did you put some dabs of sauce on top of the cheese to get that effect?

  3. Complete_Fly_96

    Now I’m hungry and I want a slice from your pizza.