Posted here 20 days ago with my first attempts at pizza in my Arc XL. I think this is my 5th or 6th go now and really happy with where itโa going.
My aim is a sort of NY/London style pizza dough. Something still soft but not floppy, nice crunch but not cracker like.
I used 50/50 bread and 00 flour. 61% hydration, 3% salt, 1.5% sugar, 2% EVOO and 0.4% IDY.
Roughly 10 hour RT bulk ferment and around 14 hour balled RT. Baked for around 2-3 mins, stone reading 390ish at launch.
by secretlife798