1) cheesy garlic fingers
2) chicken 65 pizza
3) lamb birria pizza
4) pepperoni, olive and hot honey with whipped ricotta
Dough was bulk proofed at room temp for 3 hrs, balled at stored at cold temp for 72hrs. Baked in a gozney arc xl, launched at 650°, cooked for 3 minutes with flame off and then flame on low for remainder of time.
Thoughts?
by mrs_mocha_