Need to make some adjustments. I am thinking less sauce, less dusting flour on peel, longer bake time, thinner crust on edge. This is a 16 inch 70% hydration dough. 350g dough ball. Used mozzarella cheese slices on bottom, san marzano tomatoes with some salt and garlic on top. Topped with pecorino Romano and olive oil. Baked on 725F stone and turned flame off for 5 mins then turned on high for final minute before pulling. Pie was delicious but 1-2 more minutes in oven I think would be perfect!
by greenrhino69
2 Comments
Nice char you got on the crust there bud! I would suggest using shredded mozzarella instead of slices. I think it can help a bit with the aesthetic of the center of the pie.
Damn looks good!