Cooked in a Gourmia indoor pizza oven on the thin crust setting.
1. Take the 270 g doughball and place in the fridge for about 48 more hours
2. Remove from fridge about an hour or so before you’re ready to cook it. If it seems under proofed, give it a bit more time
3. Stretch it out to approx 12 in
4. Parbake for 45 seconds – 1 minute
5. Remove from oven, top as desired
6. Place back in oven for 5 minutes, turning on the convection fan in the last minute or two.
7. Remove from oven. Optionally, brush crust with melted butter and dust with preferred seasoning blend
8. Slice and enjoy
1 Comment
This is the continuation of the [dough I made the other day](https://www.reddit.com/r/Sourdough/s/zhSwJTUyBO)
Cooked in a Gourmia indoor pizza oven on the thin crust setting.
1. Take the 270 g doughball and place in the fridge for about 48 more hours
2. Remove from fridge about an hour or so before you’re ready to cook it. If it seems under proofed, give it a bit more time
3. Stretch it out to approx 12 in
4. Parbake for 45 seconds – 1 minute
5. Remove from oven, top as desired
6. Place back in oven for 5 minutes, turning on the convection fan in the last minute or two.
7. Remove from oven. Optionally, brush crust with melted butter and dust with preferred seasoning blend
8. Slice and enjoy