This is my third attempt with my electric pizza oven and so far my best work. I'm still perfecting the dough recipe and this one worked well: 65% hydration. 24 hour proof. 16 hours cold fermentation at 5C and 8 hours total RT fermentation at 24C. 2% salt, 0.5% dry yeast (instant) ratio to flour.
Toppings:
Mozzarella, onion, red bell pepper, mushrooms, prosciutto cotto (ham), Pepperoni.
What do you think?
by ZealousidealBird9052