Straight dough, 67% Hydration, 55 hour cold ferment. Baked for 90 seconds in a Volt 2. by JazzHatter357 2 Comments mwtnky 18 hours ago Looks great! What kind of cheese do you use? My mozzarella makes a pool of water on my pizza. I can’t seem to see a drier version of mozzarella at the supermarket. gobsmacked1 18 hours ago Looks totally pro. 👌 You happy with that oven?
mwtnky 18 hours ago Looks great! What kind of cheese do you use? My mozzarella makes a pool of water on my pizza. I can’t seem to see a drier version of mozzarella at the supermarket.
2 Comments
Looks great!
What kind of cheese do you use? My mozzarella makes a pool of water on my pizza. I can’t seem to see a drier version of mozzarella at the supermarket.
Looks totally pro. 👌 You happy with that oven?