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70% Hydration directe dough with my new elite 00 flour

Sicilian tomatoes with garlic and basil

Topped with some olive oil

Baked for 4 minutes at 275°C on a pizza steel

by Arctic-Pizza-Nerd

2 Comments

  1. razer460

    That crust looks like it’s straight out of Naples wild that a home oven can pull off that kind of leopard spotting.

  2. Natasha26uk

    I will never forget when I got my oven and pizza stone above 300⁰C. Its over-temperature protection kicked in and the whole oven went dark. It worked a bit like over-current protection.

    Fortunately, I know how simple circuits work. I powered it down from mains. Left the door opened and waited. Then powered it back on. Lights on, fans on and i was back in business.

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