Re: My Dream of opening a pizzeria

Some recent bakes that made me happy.
 A few things they all had in common, over 10hr bigas/ 48 hr bulks at 34F/ balled and proofed at room temp for 7hrs. The first pie the Margherita on-top of the oven.. I hit (the dough ball) with the IR gun right as I opened it and it was 73F. The oven was at 610F.