Baked at 950F for 50 seconds. 275 dough ball pulled to 14 inches. I accidentally made a poolish of 300g flour 300g water and left it out for half the day (went to go do kid stuff).
932g flour
638g water
0.75g yeast
30g salt
Left the flame on max the whole time, after launch, let it sit about 5 seconds then started spinning. I pulled it to about 1mm thick, the crust baked out to be about 2mm thick. 6 of these took about 15-20 minutes.
by dihydrogen_monoxide
1 Comment
Not enough cheese.