3 rd try making my own pizza in the pizza oven
last time the bottom burnt so i turned down the temperature from 430 to 390
changed my pizza flour but its much harder to stretch out than the one before but seems to be getting an airier crust 🍕🙉 any help appreciated
recepie: 210ml water, 333g flour (typ 0 i used caputo nuvola this time ) , 1.5 teaspoons salt , 10g fresh yeast
24hrs in the fridge then 4hrs room temperature.
by jackyjamespotter