400g dough ball CF for about 96ish hours. Same recipe as my previous posted! Only change I made was I added 10% whole wheat for more flavor and color. Whole Milk Boarhead Low Moisture Mozzarella/Spicy Italian Sausage/Curl Peps/Bianco Di Napoli Tomatoes/Pecorino Romano/Oregano. Baked on Steel at 550 for about 7-8 min. Preheated for 2 hours because life happens and we still made it happen captain. Dough ball was tempered for maybe 30min over the preheat time.
This one had that classic NYC Pizza aroma the same one you’re greeted with at a GOOD pizzeria. Overall happy with the bake and the crunch and fold was very nice.
by WhatIPAsDoUHaveOnTap