Pizza night! 48 hour cold ferment with poolish, 64% hydration. I’m on the piped ricotta bandwagon, and was super happy with the crust on this one. Don’t mind the shiny plate idk.
by _wazowski
Pizza night! 48 hour cold ferment with poolish, 64% hydration. I’m on the piped ricotta bandwagon, and was super happy with the crust on this one. Don’t mind the shiny plate idk.
by _wazowski