Day 1 is the cheese pizza. The dough folded on me when I tried dumping it into the flour drop container and I had to try reworking it into a circle. 3 day ferment.
Day 2 is the pepperoni pizza. 4 Day ferment from the same batch of dough.
Both on a 3/8" baking steel in a regular oven, preheated to 550° for 1.5 hours. Cooked for 5 mins and turned halfway through. Day 1 is about 8" from the top of the oven. Day 2 I moved to about 6".
King Arthur AP flour.
Bianco DiNapoli pizza sauce.
Trader Joe's aged mozzarella. Can't find Grande around here 🙁
Boars head deli sliced pepperoni.
Will keep fine tuning for my oven.
by Kylico117
2 Comments
A couple nice looking pizzas
These look great. Most surprised by the look of the cheese itself on the Cheese pizza. I wrongfully thought it was Grande upon looking at it. I don’t have access to Grande either, might have to try that Trader Joe’s for a batch.