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my latest pizza

Hungry CelesteHungry Celeste Posts: 530
edited November -1 in EggHead Forum
Caputo 00 flour crust, 65% hydration, long cold ferment & then frozen for a couple weeks, defrosted at room temp then stretched onto parchment; topped w/tomato puree, mini pepperonis, fresh mozz, parmesan, capers, basil, & red pepper flakes. Cooked at 650 on a stone atop firebricks, atop the plate setter. Delicious, but the bottom could have been a bit more charred & the top less so.
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