Re: Consolidated Halo Topic

Same dough from Saturday evening cooked on Wednesday so about 90-96 hour CF in balls. Stretched a little smaller(12-13” instead of 14”) and left a bigger cornicone. Made sure not too much bench semolina came with pizza. Lower stone temp (about 700). About 4 min and color was perfect for me. I turned to super low for last minute. I think it’s my stretching that is not consistent and this flour blend needs a little longer fermentation or yeast or a higher final dough temp before hitting the CF. This was a margherita with a few dollops of pesto.