Blend of KA Sir Lance (we’re besties), Caputo Americana, and Cairnspring Mills Edison AP. Bulked for five hours, slept in the fridge for five days. 62% H2O. 3% salt. 3% oil. 1.5% Colombian grade diastatic malt.
Egg weighed 465 grams prior to hatching.
Cheese is Grande low moisture and fresh mozz, blended with provolone. Tomatoes are milled Gustarosso SM DOP QRSTUV.
Baked hot on a preheated steel for six minutes with the broiler running maybe a bit too long. Dunno. It was still tasty.
Finished with Sicilian oregano and a blend of parm/romano.
Hell yeah.
Hope everyone is making tasty pizzas!
by urkmcgurk
3 Comments
I’ve been chasing that type of char on the bottom and can’t seem to find it. I also never considered using one of those thermometers before but that’s so smart, I need to order one. Beautiful work.
Yes please
That pizza looks and sounds incredible. Bravo!
Been wanting to try Gustarosso tomatoes after being endorsed by Dan Richer of Razza. It’s hard to justify the cost when I can get Alta Cucina locally for a lot cheaper.