Before anyone asks, the shredded chicken is underneath the cheese to give it a better chance to brown.
Personal pizza made with 140g of 75% hydration dough.
Left the portion of dough on foil, covered with metal bowl to rise for the day (about 8 hours – probably too long), uncovered , sprinkled dough with flour and spread with dimples leaving the crust alone , brush crust with olive oil, par baked in preheated 250c oven for 5 minutes on an upside down baking sheet (also preheated).
Took base out, added toppings, returned to oven for another 5 minutes.
Any feedback? The crust was delicious and golden underneath as well but more browning of mozzarella would have been nice .
Crust rising and shaping on foil was a tip from an Adam ragues video
by —-a-b-c-