I baked these for some friends for the practice, who all came and picked theirs up. It's something I highly recommend for the home baker, repetition.

From top left, pepperoni margherita, mediterranean, pepperoni, cheese, artichoke, mediterranean, cheese.

67% hydration
72 hour cold bulk proof
6 hour balled at room temperature

Baked in a Gozney Arc XL at 915 – 925 degrees fahrenheit

by dreamer_r21

5 Comments

  1. HistoricalAd601

    Nice ones! Are using caputo nuvola ?

  2. skylinetechreviews80

    Long fermentation, what type of flour are you using