Picked up a Gozney Arc CL last week and decided to try a different dough recipe to what I’d previously used when I had the ninja electric one.
Just used a supermarket 00, water, IDY, salt, honey and EVOO. First photo was 48 hour cold ferment, second was 24 hours as was starving and wanted to try it out.
Not sure I’d use this dough again, my wife loved it though and it was nice but I want to work on more of a NY/Neo hybrid dough and get more cornicione.
by secretlife798