NY style, I suppose.
50% dough weight preferment made with AP flour, the rest was bread flour (because I got it late and wanted to use it!) 62% hydration, 240 grams stretched to about 12" ? Cheese was Belgioso mozz and grana padano (a la di fara), nina tomatoes.
For some reason, the crust felt a little more dense than I'm used to. Could be the preferment or the 50% bread flour? Would like to get a little more browning on the rim, but that just takes more configuration.
