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Pizza pics - Caputo "00" flour
Ok, here's the first two pizzas made with the Caputo "00" flour. The first one I let rise for a couple hours. The other half of the dough I left in the fridge for 2 days. The two day dough was lighter and seemed to rise more. I cooked them at 550 for 10 minutes -- stone preheated for 20 minutes.
Just learning the art of making pizza but seem to get better every time...