3-day cold ferment. 62% hydration. Formed the shell like canotto, stabbing the fingers in to lock in the crust. Brushed with oil. Baked on steel at 550 for about 7 minutes with a tray of ice cubes on the bottom rack.
Could have used more oil. I dunno what I’m doing, though!
One three cheese – white cheddar, low moisture mozz, and fresh mozz. One spicy veggie sausage, white onion, and pickled jalapeño.
Hope you’re making awesome pizza! Cheers!
by urkmcgurk
1 Comment
good god. this looks killer.