Been wanting a thick crust pan style pizza, gave it a shot for the fights last night. One pepperoni, one Buffalo chicken, and one jalapeno cheesy bread. Crust had a nice chew and was crispy on the bottom, though it could have been a little more crispy. May put it on the burner for a bit after coming out of the oven next time. The dough got a 24hr cold ferment, next time plan to shoot for 48 or 72. Notes and tips appreciated.
by gordito_y_barbon
1 Comment
Looks really good