Tavern style pizza, dough cold fermentation for 72 hours, 50% hydration, baked on a steel in a home oven at 500F for 8 minutes.
by reds2433
Tavern style pizza, dough cold fermentation for 72 hours, 50% hydration, baked on a steel in a home oven at 500F for 8 minutes.
by reds2433
5 Comments
Looks great! Do you have a recipe for the dough?
yum!
I’d eat that!
Them corner pieces!!
Do you pre-cook the sausage meat, or put it on raw?