Cooked in halo versa 16 for ~5 min. Fresh sliced margherita peps, 50/50 galbani whole milk/part skim cheese with some pecarino romano and Parm grated on top, 65% hydration, 2/3 sir Lancelot high gluten flour, 1/3 Caputo pizzeria flour. Launched on screen for 1.5 min then direct on stone for the remainder.
by nickjacobsss
5 Comments
Looks incredible. Keep it up.
Get rid of that screen!
Looks decent. I’d look into investing into an A36 steel plate though. I use my screen for the broiler to finish.
This looks amazing. Tell me how to get a crust like that. It’s beautiful. I’ve made dozens and dozens and still can’t achieve that
Looks great. Why do half part skim instead of whole milk on the whole pie?