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Dough was fermented at room temp for 7+ hours, 60% hydration ("00" flour), 9% starter, 2.7% salt. Sauce was 6 in1 ground tomatoes with evoo and salt topped off with Grande whole milk mozzarella and basil from the back yard.
Plate setter legs down, 2" spring-form pan with feet on top then the pizza stone. Pies cooked off in under 3 minutes; finally getting closer to the Neo pies that I'm striving for