Two 20" NY style pizzas for dinner tonight. Both 62% hydration with a 72 hour cold ferment. Tried a purpose built metal proofing container this time and really liked it, and tried a more gentle stretch than usually do to try and keep more air in the crust. Overall a success!
by iheartbicycles
12 Comments
You have successfully made me hungry! That looks delicious.
awowa
Is it possible that it tasted as good as it looks? Cause it looks incredible
The cup & char pepperoni is so superior
62% hydration with 72 hour cold ferment…….big gulps huh? Welp, see ya later!!!
Sweet sassy molassy yes all day
https://i.redd.it/ozo4mo2nx6wf1.gif
Looks delicious
how do you get it to stay thin and crispy? last times i tried to make it, it fluffs up and becomes like a focaccia.
yes!
Would love to see the container you used.
I didn’t like the order of your pictures. But I appreciate showing us the bottom. I’m conflicted.
Haha great looking pizza man!
Wow it’s looks incredible❤️