Followed this sub's recommendations on my last post and improved a lot from my last pizza.
All purpose flour (400 gr) protein content 11g, 2 grams dry yeast , 2 tablespoons of salt, 1 tablespoon of sugar, 62% hydration, 2 hours outside the fridge, 45 hours inside the fridge, took it out 3 hours before baking at 250ยฐC.
Tomato base with oregano, mozza, mushrooms, caramelized onions, brie, smoked ham.
by pantograph23