Day 102.
I removed my A36 steel I had made for my oven. And went back to the flchaep factory installed pizza stone.
So my oven temps targets were 830F roof, and 730F floor.
The dough gets a really nice "oven spring" like a sourdough. I have two separate counter babies and you can see them in the photos. I love em, but they are "extra, and so needy of attention". 😂
This was just a basic Ezzo Pepperoni, mozz, and provo blend. I use my inner Italian Ancestors to tell me what is right.
Some flaky sea salt, and a light drizzle of roasted garlic infused EVOO.
She did not last long, evidence is in the photos…
Thanks for looking!
by -iamLEEROYJENKINS
10 Comments
Yum!
Keep it up!!!!
Those peps look so tasty!!!
Man, I love a puffy crust.
Looks hella bomb
So, have you gained any weight doing this project daily? I feel like I’ve gained a few pounds just looking at the photos!
man that looks so frickin good!
Damn that looks good.
I dunno what your endgame is but you getting close!
wow!!!……..you have achieved awesome.
Wow. Just getting started myself. What is your dough recipe? I’ve got a sour dough starter that’s about 2 yrs old.