62% hydration using King Arthur Sir Lancelot flour. Cold fermented the pizza eggs for five days. Baked on a pizza steel at 550 for 7 minutes. Hope everyone’s making tasty pizzas this weekend! by urkmcgurk NORMAL OVENpizza 2 Comments Kooky-Television6622 2 days ago That looks so good! Beautiful blistering! AddressRemarkable347 2 days ago That looks solid, five day ferment must’ve added a ton of flavorWrite A CommentYou must be logged in to post a comment.
2 Comments
That looks so good! Beautiful blistering!
That looks solid, five day ferment must’ve added a ton of flavor