300g bread flour, 220g warm water, 9g salt, 5g instant yeast. Hand kneaded for 10 min, rest for a few hours at room temp, then cold fermented for 2 days. Baked in 10×14 pan at 500F for 20 min. by jpaw24 NORMAL OVENpizzaWrite A CommentYou must be logged in to post a comment.
