I am really happy with my pizzas from last night. An upside down and a pepperoni. 370g dough balls for 14” pies. Bulked and then cold proofed for two nights — I brought them out a few hours before launching where they came to room temp and rose to about double in size. Cooked for 7-8 min on a steel in the top rack of my home oven cranked as high as it will go. Great structure and flavor.
by Guilty-Accident-8286