Re: Gigi’s @ Balmain Pizza – Has Anyone Attempted a Recipe

1. High hydration (75-85%), likely using a biga (a poolish would work too)
2. Probably uses an over-fermented dough (on purpose)
3. 2-4 minute bake @ around 660-750F (350-400C)

Personal opinion: His pizzas look ridiculous, barely any “pizza” there, mostly just dough/bread, and that gigi guy is an annoying, full-of-himself @sshole