80% hydration, 80 hours of fermentation, 100% naturally leavened

5 Comments

1. 

   pudding-brigade 3 years ago

   Wow! That cornicione looks like it’s on steroids. Would like to see a cross section photo after cutting

2. 

   bhagholder 3 years ago

   thats hot

3. 

   iouli 3 years ago

   Could you share the exact recipe, please? Kind regards!

4. 

   elevenstein 3 years ago

   Gorgeous cornicione!

5. 

   Excellent_Condition 3 years ago

   That looks amazing!

   Also, 80 hours of fermentation?

   I bake bread but am still learning pizza- how do you ferment for 80 hours without running out of fermentable sugar in the dough or having it blow up like the Stay Puft man?