Its been a while since I’ve used the sourdough starter. Re-feeds are important to keep it alive. This dough was stretched into a Lloyds pan before a 2 day cold ferment. 15 mins at 500
by Dull_Painting413
11 Comments
KaisoNg2k2
Sweet mother of Buddha 😱
Shanbo88
Looks smashing bud. I love how many Detroit styles there are around lately.
Seem like they’re on the… rise.
I’ll show myself out.
WorldWideDarts
Damn! That looks awesome!
LLDD32
Perfection!
Intelligent-Treat676
That looks delicious
runningjoke97
Detachabl_e
I don’t know what any of that means, but that pizza looks damn good.
GroundbreakingAsk468
Amazing ✨🍕✨
YellowSharkMT
Glorious! ⚡⚡⚡
Celtia398
yum!
snarton
Why do you do the cold ferment after it’s stretched in the pan? I haven’t heard of that before.
11 Comments
Sweet mother of Buddha 😱
Looks smashing bud. I love how many Detroit styles there are around lately.
Seem like they’re on the… rise.
I’ll show myself out.
Damn! That looks awesome!
Perfection!
That looks delicious
I don’t know what any of that means, but that pizza looks damn good.
Amazing ✨🍕✨
Glorious! ⚡⚡⚡
yum!
Why do you do the cold ferment after it’s stretched in the pan? I haven’t heard of that before.