
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
Holy smokes this looks so good!
This looks awesome!
Stop it. 🙂
Nice ones! Are using caputo nuvola ?
Long fermentation, what type of flour are you using