Tavern style pizza, dough cold fermentation for 72 hours, 50% hydration, baked on a steel in a home oven at 500F for 8 minutes.
by reds2433
Tavern style pizza, dough cold fermentation for 72 hours, 50% hydration, baked on a steel in a home oven at 500F for 8 minutes.
by reds2433
21 Comments
Looks great! Do you have a recipe for the dough?
yum!
I’d eat that!
Them corner pieces!!
Do you pre-cook the sausage meat, or put it on raw?
Perfection!
Not bad.
I would eat.
why is it cut like that
That’s pretty. It’s exactly the kind of pizza I like. I like my pizza a little more saucy though. Still, thin crust, tavern style is what I want.
Looks legit and I wouldn’t mind a few slices of that.
Thin crust and square cut, it’s perfect. Love the dark edges on the pepperoni.
What type of sausage is that? I am just learning how to make pizza’s at home and I am struggling to find good sausage to add
Looks super delicious!!
Stop flirting with me 🤤
I’m disappointed that it’s thin crust. I’d still eat half of it!
My favorite style of pizza. Looks fantastic!
Do you use conventional oven or convection?
Looks delicious.
-5 points for the square cut though.
I’m a triangles guy.
But I shouldn’t be too hasty to judge. Pass me a piece and I’ll try to be objective.
This looks so tempting. I’m so glad the top comments aren’t about the cutting method, because this works well for a lot of cases.
Très réussie !