Made some plain pizzas in observance of Good Friday. 60% Hydration, Caputo Americana flour , Grande Mozzarella, used milled Alta Cucina tomatoes for Grandma, and tomato magic for the NY. Baked in a home oven at 530F. Tried something new tonight…. Started the NY on a screen, then transferred directly to the steel. Nice crisp crack down the middle when folded. 😎
by Sad_Establishment673
2 Comments
Oh my god that looks so good. I’m not kidding
These look great. How many grams of dough per pizza??