Last Nights Pie. 72hr cold Ferment, Baking Steel, and 550*F Convection
Last Nights Pie. 72hr cold Ferment, Baking Steel, and 550*F Convection
by auto180sx
3 Comments
someguyinnewjersey
Nice! What’s your dough recipe/process?
bullrun001
My home oven is basically two, a convection on bottom and a smaller traditional top one. I find I get a better pizza, less dry using the traditional oven. What’s your take?
H20Buffalo
Lovely. Did you bake this on the floor or higher up?
3 Comments
Nice! What’s your dough recipe/process?
My home oven is basically two, a convection on bottom and a smaller traditional top one.
I find I get a better pizza, less dry using the traditional oven.
What’s your take?
Lovely. Did you bake this on the floor or higher up?