I only have one pizza steel so it was a bit challenging but worked pretty well as far as workflow. How do you keep your pizzas warm while cooking the others?
Top left: Prosciutto and pineapple
Top right: pepperoni and olive
Bottom left: Prosciutto, spinach and garlic confit
Bottom right: Mozzarella, provolone and Parmesan
65% hydration
4 day cold ferment.
Baking steel at 550°
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