Nearly round. Pickled jalapeños and salami. 60%, 1g IDY, 250g ball, 24hr cold ferment strong bread flour. I used shredded mozzarella this time because my favourite store didn't have their block mozzarella in stock. Still underdone underneath but it was a successful launch and tasted nice. Still need to get that cast iron pizza steel.
by Capt_Vindaloo