If someone got some feedback I'll be happy to take it so that I can perfect the pizza (as much as possible).
Pizza is a 70% hydrated using Caputo 00 cuoco flour made with sourdough starter and rested for 24 hours (normally go for 48 or 72 hours but got disteqcted). All baked in effeuno p134h at arround 450 celsius.
Order of pizza:
1. Margarita, 2. pepperoni, 3. brie, pistachio and honey, 4. Nduja with blue cheese and pepperoni.
I know some of the pies are uneven but that is due to me not working the dough enough so it was a bit to hard to work with, that should be addressed in further batches.
Also interested in new topping combination if someone got any.
by Idun9