Best results I’ve gotten so far! I’m really glad I took a break from making my own dough and started using this fresh dough from my local store. I just cold fermented it for a few extra days and the crunch and internal structure was amazing! It’s nice to be able to go through the learning curve of shaping/stretching/launching without the heartbreak of failure with a dough I spent several days on. I highly recommend this for other beginners if you can get fresh dough this way!
This was made in a conventional home oven (550F) using a pizza steel on the top rack.
by fool_on_a_hill