My friend said this is the best pizza he has ever had. That is huge for me, as I’m sure you could understand. Second Pizza came out a little lopsided.
Flour total per pie (16in) 300 g 100%
00 flour 240 g 80%
Whole wheat flour 30 g 10%
Sifted high-extraction flour 30 g 10%
Water total 186 g 62%
Sourdough starter (100% hydration) 48 g 16%
Salt 7.5 g 2.5%
Olive oil 3 g 1%
Sugar 1.8 g 0.6%
Diastatic malt powder 1 g 0.3%
Cooked about 10 minutes at 550° on a 3/8 inch carbon steel. Last two minutes under broiler
by Jzaharek53