This was like a 3 day sourdough pizza, 1 day at room temp (very low levain %, I think like 3% but i forget) and 2 in the fridge. 75% was super wet really, i wanted it to allow this slight charring whilst the inside is soft like a proper Neapolitan pizza (obviously the charring will never compare with my 240c max oven). I had to use baking paper here, no chance of just using the peel and steel. I was riding in between broiler setting and oven setting at max heat, and i think this is my best result yet. The kale and nduja flavour was top notch. Some bufala mozzarella on top there after taking out the oven
dudeindepth
My mouth is becoming 100% hydrated looking at this…
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This was like a 3 day sourdough pizza, 1 day at room temp (very low levain %, I think like 3% but i forget) and 2 in the fridge. 75% was super wet really, i wanted it to allow this slight charring whilst the inside is soft like a proper Neapolitan pizza (obviously the charring will never compare with my 240c max oven). I had to use baking paper here, no chance of just using the peel and steel. I was riding in between broiler setting and oven setting at max heat, and i think this is my best result yet. The kale and nduja flavour was top notch. Some bufala mozzarella on top there after taking out the oven
My mouth is becoming 100% hydrated looking at this…