Direct dough, 10 hours at 24-26 degrees, 62% hydration. I seldom measure oven temp due to the big variations anyway, although when a pizza was burned after only 25-30 seconds I had to check – above range (this goes to 550 degrees Celsius) 🙁
travelingmaestro
Looks great. This is how I prefer my pies. Now I’m hungry!!
2 Comments
Direct dough, 10 hours at 24-26 degrees, 62% hydration.
I seldom measure oven temp due to the big variations anyway, although when a pizza was burned after only 25-30 seconds I had to check – above range (this goes to 550 degrees Celsius) 🙁
Looks great. This is how I prefer my pies. Now I’m hungry!!