This is the best dough I think I have ever made.
Dough: 10% whole wheat, 90% malted bolted pizza flour, 68% hydration, 36 hour ferment at 50°F. Baked at 550F for 5 mins in an electric oven on a baking steel, then broiled on high for 2.
Toppings: Roasted fennel / roasted broccoli / cheese blend / red pepp flakes / red sauce / herb oil
by xyzcvxyz