Same day dough. 1 hr oven proof followed by 5 hr room temp ferment. Stretched to 18" and topped with my sauce blend, 1/2 inch grated whole milk mozz, fresh grated 4 year aged Parmigiano-Reggiano, my homemade sausage, some pepperoni and half onions. 550F started on a steel then moved to a screen on the steel to let the top finish. Super crispy cornicione.
by zole2113
1 Comment
Man, that looks amazing. I posted my first “success” a few days ago using a baking steel. Turned out much better than I expected. Mine was a five hour room temp proof before three and a half day cold ferment.