Pretty happy with the results! Last min or two I tried to rotate to get some char on the edges but overall yummy!
The dough was 272g flour/170g water. About 1.2 tbsp of salt and 1/8yeast with 10gs of honey.
My home oven only gets to about 550f so I baked for around 4 minutes then broiled.
My attempt was to recreate a Georgian kachipuri (spelling may be wrong) with fig jam, Brie, and some bacon. I used a “spicy” fig jam because I’m that kind of guy but it’s a personal favorite and the great flavors are convincing me to purchase a pizza oven so I can make this a hobby. Dough recipes/hydration and all of that has been super fun to learn about so I look forward to sharing many more in the future and improving!
Please share any improvements you think I could make outside of temperature since I’m limited atm!
by Professional-Sweet-3
1 Comment
If i wanted a thinner witg less endge, would i just role it out more.