Been baking pizza dough in the kitchen oven around 2 months now. Decided to bite the bullet and buy a karu 12 on Sunday, and made our first pizzas in it on Sunday night. Pretty chuffed with the outcome. Deffo room for improvement, but a pretty good start I think. 63% hydration, 38 hour cold ferment. Yes I may or may not have caught the crust on fire on the first pizza ….
by Smooth_Anxiety_7809