Did pizza night for the champions final, made 4 in total and one dessert, the rest I didn’t took a picture (one burnt a little bit 😂)
The dough is 70% hydration, used caputo chef flour, made poolish 30% of the dough and the dough was frizzed as a ball and was outside for 6 hours till proof
2 pizzas I made with my special sauce made of yellow cherry tomatoes that I cooked for 2-3 hours and the other one I used Mutti polpa.
I baked my pizzas in my effeuno p134ha at 509°C top and for the stone 300°C
by HeadShotzOG