12 hour poolish, 307+307+pinch yeast.
Mix in Kenwood speed min. 10 mins. Rest 10 mins, mix on min for 3, rest for 5. Tip onto oiled surface. 3 series stretch and fold. 10 min interval.
Bulk rise 5hr, balled and left to proof for 2.45hr.
Tried a new setup to bake two pizzas at once in home oven. Tiles on bottom and stone on shelf. Pre heat for 1hr 250℃.
Need to dial it in but good pizza.
Top pizza needed a little more on skirt, bottom pizza was just how I like it but needed a tad more up top haha.
Btw this farmers market chorizo is phenomenal, very little oil but bags of flavour.