Baked in home oven at 550 F for 5.5 minutes. Last 1.5 minutes with the broiler.
Dough: 200 g KA Bread Flour, 114 g water, 0.8 g Active Dry Yeast, 4 g salt, 3 g Olive Oil, 4 g sugar
Kneaded for 10 minutes, balled and did 36 hr cold fermentation.
Baked on a 3/8 inch thick steel plate.
Cheese: Galbani String mozzarella part skim
Sauce: Private Selection san marzano style whole peeled, milled later and added salt, oregano and a bit of garlic.
by pck0208
1 Comment
Looks spectacular