Oven: Bertello 12inch gas powered.
Pre heat time: 45+min, stone temp (780F-830F).
Cook time 90s to120s.
Pizza dough:
20% AP flour and 80% bread flour.
Poolish+double cold fermented with 62% hydration (2.2% salt, 10gm oil, 10gm honey and 2-3gm dry yeast)
270gm for 11-12 inch pizza.
Toppings: mozzarella and San marz tomato with basil and olive oil.
Love: It tastes amazing 😍 and really happy with the results from this oven.
Hate: I burn the crust! I get a good bake all in all. But not sure why I burn the crust.
by ImportantStrategy959