Home oven, 70% hydration 24hr cold ferment then brought to room temperature. The dough is difficult for me to work with though so next time I think I will do 60%. Toppings are pepperoni, jalapeño, and red onion. The dry mozzarella really helps though, no disintegrating crust or base. It tasted decent despite looking like a mutant pizza.
by Capt_Vindaloo
1 Comment
Yeah, the high hydration dough is difficult to work. Home ovens do better with a lower hydration. Pizza looks good. Undercarriage and crumb shot, por favor!