I’ve found that adding about 5% of freshly milled wheat and rye berries increases the flavor and complexity quite a bit. 3-5 day cold proof. Also, dough is 50/50 blend of 00 and bread flour, and cheese is 50/50 blend of low-moisture part-skim and whole milk mozz (Galbani when available or Trader Joe’s if I can’t find it).
by Lizardshovel
6 Comments
Looks really good 👍
these look amazing…need that dough recipe
Jarritos mexi cola I love it. pizzas look good too.
https://preview.redd.it/px091hpxv16g1.jpeg?width=4284&format=pjpg&auto=webp&s=06313824ca2b05415388cd6b03cff47f79335e26
Dinner last night. No flop, great undercarriage. 5 day cold ferment, home oven 550f with a steel.
Looks legit & 🔥🔥🔥
Killin’ it over there.