First time using my starter instead of instant yeast. Came out perfect. 24hr dough. 8 hr bulk ferment, cold proof overnight. Sat out another 2hrs to bring up to room temp before stretch. Base layer low moisture part skim mozz slices. Homemade cooked Sunday sauce on top( I always use uncooked tomatoes + salt, but I wanted to use up the cup of sauce that was left overs), couple pieces of fresh mozz and pecorino on top!
by msimp000
2 Comments
amazing crust!
That looks insane! Did the sourdough flavor come through well?
Also drop the dough recipe!