Sourdough, 62% hydration, 3% salt, 2% barley malt syrup, 2% evoo, cold fermented for 24 hours. Sauce is made from Bianco dinapoli whole tomatoes, fresh basil, salt, evoo, & red pepper flakes. Some oregano was sprinkled on before the cheese. Cheese is a blend of low moisture whole milk mozzarella & aged provolone. Hormel cup and crisp pepperoni. Baked in my gozney arc XL for 7-8 minutes at 600° f, launched it on the screen but took the screen out a couple minutes into the bake, I need a wooden peel. Freshly grated pecorino romano went on right after it came out.
by conradthenotsogreat
7 Comments
Looks good
Looks nice, 👍😉
Looks amazing. I did the screen launch and probably panicked a bit and ripped the pizza by trying to take the screen off early.
Did you spin the screen at all? Did you wait until the dough cooked enough to move. Curious to know your steps using the screens.
Beautiful 🤤🍕
I’d eat that any day
What a delicious treat
Whatever style it looks great.