68% Hydration, 24 hour cold ferment, Fresh Mozzarella and Italian Whole Peeled Tomatoes 🍅, 90 second bake in Ooni Volt 2
by JazzHatter357
1 Comment
Late-Hotel-7313
Looks to me like the dough didnt get enough room temperature after the cold ferment. Pizza looks great, bet it was tasty. Try leaving it out of the fridge until the dough reaches 20 degrees celsius next time, you’ll get better charring
1 Comment
Looks to me like the dough didnt get enough room temperature after the cold ferment. Pizza looks great, bet it was tasty. Try leaving it out of the fridge until the dough reaches 20 degrees celsius next time, you’ll get better charring