4 day cold fermented direct dough at 68% hydration. Cooked at 530 for 6min. Broiler for about a minute. Dough ball was 370g. Stretched to 13inch. Baked on Steel. Airy and crunchy. Very happy with this one.
by WhatIPAsDoUHaveOnTap
3 Comments
BiliaryVowel
What kind of pepperonis are those? Looks like hormel cup and char. Also what rack of oven and about how far is the pizza from the broiler?
3 Comments
What kind of pepperonis are those? Looks like hormel cup and char. Also what rack of oven and about how far is the pizza from the broiler?
That’s a great looking pie 👌
Would love to try that!