Only got pictures of the meatball pizza I made last night. 14 hour poolish, 65% hydration, KA bread flour. 3 hour bulk ferment before dividing and finishing with a 72 hour cold rise. Baked on a steel and finished on pizza tiles under the broiler. Really happy with how this came out, especially the little bubbles on the crust. Feels like I’m headed in the right direction
by dyem4
1 Comment
Looks great man. Mine is looking about exactly the same nowadays.