Weather was good. Invited some family. Fired up our Stone Bake Oven Co Primo 60.
Dough:
50% Poolish (50% Caputo Pizzeria, 50% Caputo Manitoba Oro, 100% hydration), 18h cold ferment. Then make dough (Caputo Pizzeria), total hydration 68%, 2.7% salt.
Got too busy eating to take pictures of the other 5…
by NaturalMaterials