20 inch pizza
1.2kg flour
60 percent hydration
Overnight rt ferment
2 day cold ferment
Cooked on screen with flame off until set then directly onto oven floor. When bottom was cooked nicely the flame was turned back on at low to crisp the top all whole rotation every 30-60 seconds
by Boring-Energy1900
4 Comments
Why do you call this a Margherita? It’s a cheese pizza. A beautiful one, yes, but not a Margherita.
A New Yorker would either call that a plain or a cheese pizza.
Good looking Margherita!
Can I ask what type of flour you use for this one? With NY style it’s less clear to me which one to use. And also, what temperature do you cook at and for how long? Are we talking 3 minutes, 5 or 7?