Tried to imitate Crisp W6 style of pizza. I poked the dough out with my fingers (almost like foccacia / roman style), then flattened out the centre, leaving the crust with dimples. I then pinched along the crust – about an inch or two apart, to form big bubbles along the crust.
Close to what I’m after but not there just yet. This was 65% hydration, I’m aware they use 58%. This was baked in the Gozney Arc Lite – going to look at an electric Effeuno type oven as this should get me a longer, more consistent bake.
– Jack’s Pizza 🍕
by SBPdp