From an apartment-size compact range Pt 2

8 Comments

1. 

   Adorable-Locksmith55 3 years ago

   Workin on shaping.

   75% hydration, 30min proof, 48hr cold ferment, 2hr proof @80F

   306g Central Milling 00 Flour

   230g Water

   5g SAF Yeast

   9g La Baleine sea salt

   Yields two 268g balls

2. 

   LeJap9 3 years ago

   What is your oven setup to get this pizza so nice?

3. 

   globalmonty 3 years ago

   Wow!! When you say “Domestic Oven” what are you using and what temperature / time does it take?

4. 

   loganatorrrrrr 3 years ago

   Looks awesome. And the cornicione caverns look wonderful.

   Great job!!!

5. 

   14159548210 3 years ago

   You have a gift.

6. 

   Pink_aipom 3 years ago

   Looks amazing!

7. 

   Andyh1210 3 years ago

   Looks awesome! At what point did you ball your dough?

8. 

   SsammyB 3 years ago

   Lovely 🍕..Cheers! 🍷