5-day cold fermentation using King Arthur Sir Lancelot flour. Whole milk low moisture and fresh mozzarella. Alta Cucina plum tomatoes. Oregano. Pecorino Romano.
Baked in a home oven on a baking steel at 550F for 7 minutes.
Inspired by Truly Pizza!
by urkmcgurk
6 Comments
Ouuu that crust looks super well blistered!
Looks amazing!
Jesus. The crust in the second pic looks insane. That thing coming out of a home oven…respect.
That’s a damn good lookin pizza.
Omg that looks incredible
You have done absolutely beautifully here. The dough looks perfect!