Did a 22hr room temp ferment using AP flour at 62% hydration (using akpizzaguy’s method). Wanted an NY style so I followed Brian Lagerstrom’s NY style pizza video on Youtube for the sauce and cheese. The blend of Part Skim Mozz with Whole Milk Mozz and Fresh Mozz was fantastic.
Baked in the Ooni at 650deg using oak wood and lump charcoal.
by Mlmessifan
3 Comments
Chatto noof de pop!
Are those two photos the same pizza? They look different. Both look great.
that looks great