65% hydration with a 57/43 water / beer mix, 2% salt, 1% yeast. Aprox. 6 hour room temp ferment with 4 stretch and folds in the first 4 hours, then bulk over night in the fridge, balled and refrigerated for another 6 hours then taken out to come to room temp.
In all the years I’ve been making pizzas these are the easiest ones to work and stretch and very tasty. Also the first time I’ve laid them straight on the stone, normally I put them in on a tray, then finished them on the stone. Very happy with tonight’s result and our guests enjoyed them too.
by CentaurLion73