It feels great to improve week over week. I've been making pizza almost weekly since late November and this was tonight's pie. Using Kenji's NY style dough recipe:
500g AP flour
2g instant yeast
5g sugar
12.5g kosher salt
20g olive oil
300g water
Baked on a pizza steel in my home oven on convection @ 550F for 6ish minutes then under the broiler for 2 to finish.
Tonight was my first night using whole milk low moisture mozzarella, and I couldn't believe what a difference it made. Will be using this from now on, no question!
I made this dough last night so it only had 24 hours – I'll be making the other half on Friday so I can compare this to a 5 day cold ferment. Eagerly looking forward to more pizza!!
by tehfarmer