u/Randomassnerd

Finally found a dough recipe I can work with. 70% hydration, 3 day cold ferment. 5 minutes of hands on time and it comes out pretty solid. Toppings are crushed tomatoes with a little salt and oregano and water to thin it out, sliced mozz, drizzle of olive oil, garnished with pecorino. Let the stone warm up on high for 20 or so minutes, drop the pie, lower to low, rotate constantly and as needed. Pretty happy so far.