Half chicken and peppers for my wife, half Pepperoni, Jalapeño and Pineapple for me. Bliss.
300g bread flour @ 75% hydration, 2% salt and 1% yeast. mixed together, 3 sets of stretch and folds. Stretched into a pan and cold fermented for 48 hours. 3 minute pre baked then baked at 230°c on a preheated pizza steel for about ~17 minutes.
And of course some nice pics with the shiny new phone.
by Shanbo88
4 Comments
Looks great!
Just got a delivery of Wisconsin Brick cheese and my sourdough starter is ready to go!
That is perfection
Not sure exactly. I’ve heard that a mix of mozzarella and cheddar works pretty good.