Home oven, 60% hydration which was easier for me to work than 70% which was impossible. 24hr cold ferment, 6g salt, pinch dry yeast, crushed tomatoes, red chillis, mozzarella, olive oil on the crust. I forgot to take more pics, but it didnt rise very well on the crust. The 5th pizza I made was a disaster. This one turned out better.
by Capt_Vindaloo
1 Comment
Forgot to add this was 250g dough ball.