I messed up on this pizza but ended up salvaging it. I also did a second attempt. I noticed with the bigger the pizzas I make, the tougher it is with the Gozney peel. It's just way too small and ends up tearing the pizza. I hope you enjoy!
This pizza dough is a 65% hydration, 3% salt. 90% Caputo Blue and 10% King Arthur whole wheat flour. 48 hour cold fermentation. Came out awesome!
Music by:
/ applause-ii
www.epidemicso...
/ friday
Connect with me on instagram: @Jepgato
Негізгі бет NEW YORK STYLE CHEESE PIZZA! OONI KODA 16
Пікірлер: 32