75/25 Blend of King Arthur Sir Lancelot and Caputo Nuvola Super flour at 62% hydration, cold fermented for four days. 3% salt. 2% olive oil. 1% malt.
Bianco DiNapoli tomatoes with salt, garlic, and oregano. Ferndale Farmstead low moisture and fresh mozzarella, as well as provolone and pecorino/parm blend.
Baked on steel at 550F for five minutes with the broiler running for the first two minutes.
Did I burn it? What would you change?
by urkmcgurk
4 Comments
well well well — look what the cat dragged in. Lookin good, boss 🙂
Perfecto
Looks perfect! Caputo Nuvola is an interesting flour, blending it with Lancelot seems really effective for this style
Looks good my fellow.