Yesterday’s pizza. Cow’s milk mozzarella, basil, parmigiano, Jar Goods “classic red” sauce.
I had some dough left over from Tuesday but didn’t get a chance to use it until yesterday. Pretty good excuse to experiment with 3 day cold rise dough on my new Baking Steel! The dough is my standard formula:
500 g flour
Last time I used the Steel I had it up at the top rack but the pizza got a bit too charred so I lowered it for this round. I technically split the difference between the top rack and the center rack by inserting some of my baking tiles in between. The result was pretty good! Underside of the crust was more even but I could still use more char up top.
Last week’s pizza, baked higher in the oven. Basil, grape tomato, mozzarella di bufala. Fancy!