u/skylinetechreviews80

Hung up on one of these 3. I'll let the community choose!

Haven't done a 24-hour room temperature fermentation in quite some time. I went with Adam Adkins working dough recipe. kneaded all by hand, 20-24 hours room fermentation. 80% Pizzeria, 20% Caputo nuvola super.

Pizzas were, upside down, Margharita, Grimaldi's Neapolitan & Pancetta and vidalia onion.

All the kids were happy, mine and they're friends. All the pizzas were eaten 😂

62% hydration, Gozney Roccbox.