Been chasing the micro blisters for a while. Finally can get them consistently. Last two pizzas. Key has been my starter really maturing, long cold ferments (3-5 days depending on how it looks), keeping the smooth side on top, and oil on the crust before launch. Still tweaking the recipe here and there, but I’m happy with the results.
by antonfjordson
1 Comment
that looks great! Blister Summer!!