Hey everyone. 1st post here.
I've been making pizza for about 6 months. I recently got an 8×10 blue steel pan and made up some deteoit dough. The first two are my first pie with a same day ferment. The next three are after 48 hour cold ferment and 6 hours at room temp in the pan. The last two are 72 jour cold and 6 hours in the pan.
The dough is 10% whole wheat and 15% poolish. I'm doing 280g balls. The cheese is light on purpose – trying not to get fat eating detroit pan pizzas every day. Only 90g of cheese and 40g ricotta whip per pie.
by Smooth-Cucumber-6990