What I was able to push out of the home oven. It’s high time for a proper pizza oven…
445gr Caputo Tipo 00
100gr whole wheat sourdough starter @ 80% hydration
280gr water
15gr salt
Bulk fermented for 6h countertop. Balled up and put in fridge for 18h. Took it out for another 4-5h countertop then baked at 300c (572f) for a few minutes in regular home oven.
by Such-Fishing-4705