60% hydration, 3% salt/oil, 24hr room temp ferment. I did a 380 g dough ball for a 15" pizza.
I cook these on a screen that I put on a stone at 550 for 8-9 minutes.
These are the first doughs I've somewhat successfully opened by slapping it back and forth between hands.
by Jokong
8 Comments
No comments Yet??? Take my upvote!!!
Looks Amazing 🔥🍕
looks delicious..
Would smash that pie
Looks amazing, Can I order one? Hehe
I’ll take both.
Nice job! Would chomp.
Nice topping combo.
Oh my god amazing I’ve never seen through a pie before what a work of art