So a few things happen consistently when I'm cooking for guests... my photography takes a back seat, my usually-roundish pizzas become decidedly oblong and scrappy, and I run low on gas. Ah well.
All that notwithstanding this week's bakes went down nicely. Half a dozen pies, and while they weren't the most photogenic bunch, these were some of the most pillowy textured pies I've slung, the margheritas in particular (made 3, only photographed one) were up there with the best I've managed taste wise.
Formula: 6x 250g balls - 5Stagioni: 63%,2.75%,6%SD 10h+18h @60f-70f