80% hydration dough. Baked at 500F on a pizza steel. 4 minutes bake, 1.5 minutes broil.by PrairieBreadLab NORMAL OVENpizza 1 Comment texxasmike94588 2 days ago High-hydration dough makes a soft but crispy crust after 3-5 minutes on my 1/2-inch baking steel.Write A CommentYou must be logged in to post a comment.
texxasmike94588 2 days ago High-hydration dough makes a soft but crispy crust after 3-5 minutes on my 1/2-inch baking steel.
1 Comment
High-hydration dough makes a soft but crispy crust after 3-5 minutes on my 1/2-inch baking steel.