Getting my crust dialed in. First time using a steel and it was absolutely worth it. 500 degrees in the 2nd lowest rack spot. Used Kenji’s dough and sauce recipe. 24 hours in the fridge. Honestly didn’t let the dough sit out and room temp long enough since I was crunched for time.
I’m interested to know how a room temp fermentation compares to a refrigerated fermentation. Gonna have to experiment.
Cheers!
by Paramagic-21
5 Comments
Those look great!
Looks delicious
I want to write a sonnet to that first pizza. It is beautiful. What cheese did you use? It’s so perfectly greasy and orange.
Beautiful 🤩
Seriously, what the fuck is better than pizza