Used Scott’s Pizza Tours cold fermentation recipe for around 30 hours. Used marinara instead of regular tomato sauce because I didn’t know any better so came out quite greasy (+ soppressata) but very delicious.
Baked at 500F, I may need to bump this up to 525F because my oven is weak.
It’s supposed to be a 12 inch, appreciate any feedback from this visual alone.
by lightanldutchie