Just a few pies from this weekend. All done in my home oven.
Nyc style, 72-hour cold ferment, 65% hydration.
I've been tweeking my dough recipe for a couple of years now, and I think im finally happy with it.
Bare in mind I'm from the UK so I can't fully compare the quality till my next trip to the states haha.
by davevalentine64
1 Comment
Pic 3 and 4 makes me hungry, based just on looks you should definitely be happy