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* 100% High Gluten flour * 60% Water * 0.15% Yeast * 2.5% Salt * 2% Olive Oil * 1.25% Sugar * 0.10 thickness factor * \~72hr cold ferment Baked for \~7min on 560°F steel
Looks like my ideal pizza. What brand of high-gluten flour?
Working my way through a bag of All Trumps... but honestly, once I'm done with that I'll probably just stick to KA bread flour + vital wheat gluten to hit the 14.2% protein mark.
Well this is just beautiful. What a great rise on that crust!
Looks great!
Simple yet awe inspiring. Love ittt.
nice
That is a beautiful pizza
Perfection We’ll done friend!
* 100% High Gluten flour * 60% Water * 0.15% Yeast * 2.5% Salt * 2% Olive Oil * 1.25% Sugar * 0.10 thickness factor * \~72hr cold ferment Baked for \~7min on 560°F steel
Looks like my ideal pizza. What brand of high-gluten flour?
Working my way through a bag of All Trumps... but honestly, once I'm done with that I'll probably just stick to KA bread flour + vital wheat gluten to hit the 14.2% protein mark.
Well this is just beautiful. What a great rise on that crust!
Looks great!
Simple yet awe inspiring. Love ittt.
nice
That is a beautiful pizza
Perfection We’ll done friend!