Dough is 55% hydration, 3g ady, 1000g tipo 00, 28g salt. 48 cold ferment in fridge balled. Out of fridge for 2+ hours minimal manipulation other than to stretch. Oven floor 550 – 600 F. Turned until done about 4 minutes. This one is spicy sausage with mozzarella on a ricotta, garlic, and herb, base. Topped with parmesan and thyme. I'm definitely gaining weight this weekend.
by Own_Pollution285