Got a new baking steel and been dialing in my process. Cook is getting better but still need to work on my launching. The pepperoni and sport pepper one got a little lopsided because I launched over the edge. This new steel is bigger and square, so I need some more practice launching 16" pies.
First pie is a new topping combo I'm calling The 3GP: Gouda, Garlic, Green Olives, and Prosciutto. There's normal mozzarella as well, about 50/50 with the Gouda. It's a white pizza, I used olive oil and some dried herbs for the sauce.
65% hydration dough, 48hr bulk ferment, baked in a 550F home oven.
by js123607