16 inch NY style pizza. 450g dough ball. Sourdough, 3 day cold ferment. Baking steel at 550. Mix of King Arthur high gluten flour, type 00 and organic whole wheat. Super crispy and light.
by Think-Association868
16 inch NY style pizza. 450g dough ball. Sourdough, 3 day cold ferment. Baking steel at 550. Mix of King Arthur high gluten flour, type 00 and organic whole wheat. Super crispy and light.
by Think-Association868