Midweek bake after work.
72h cold fermentation, around 65% hydration, baked in a gas-fired oven.
I’m happy with the oven spring, but wondering if I’m pushing the floor temp a bit too high.
What do you think – good char or too aggressive?
by onlynoraworld
4 Comments
Nope, I think that looks great
It’s visually perfect. However, it seems to hold a little too well when you lift it, I would expect it to be softer. What’s your baking temperature?
Looks great for neo Neapolitan pizza. Traditionally it would be more floppy and require eating with a knife. I prefer the style you made
Looks way better than mine usually do 👍