~14in pepperonis using Charlie Andersons NY style dough recipe at 65% hydration with 90% high gluten/10%rye flour. We did a 20 min autolyze before adding salt/sugar/yeast and 30 minute rest after. Then 24 hour cold rise in the fridge after 4 hour bulk fermentation. Cento San Marzano tomatoes with Tillamook whole fat low moisture mozzarella. Thinly sliced shallots, mushrooms, roasted bell peppers, and pepperoni. I think this dough was one of the best I have ever made!
by AnchoCatastrophe