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Today’s Pizza. Made with king Author 00. Bulk 24 Hr 55 degrees and 17 hrs CT. Took out 4 hours before cook and made dough balls.
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Today’s Pizza. Made with king Author 00. Bulk 24 Hr 55 degrees and 17 hrs CT. Took out 4 hours before cook and made dough balls.

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Today’s Pizza. Made with king Author 00. Bulk 24 Hr 55 degrees and 17 hrs CT. Took out 4 hours before cook and made dough balls.

by buckner_harold

5 Comments

  4. llyamah

    Hey. What’s your rationale for 55c? That seems really hot and I understand yeast doesn’t work beyond that temp.

    But I can’t deny your pie looks great.

  5. Rollerspring

    I thought the dough balls had to formed early in the process.. I will try this

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