Re: zare’s ‘zzas
Quote from: zare111 on Today at 01:40:20 PM68% hydration, 8% WW/92% KAAP, 16% starter, 3% salt. Bulked 5 hours, balled into fridge overnight, proofed RT 3 hours. Bianco crushed, fresh mozz, Dutch gouda. 2.5 mins around 800 in the Arc on a very windy day. Thing holds up like a champ.
nice looking pizza!