100% caputo in the freezer for 2wk then into fridge over night and at RT for 3hrs. as I said before reballing after fridge has work wonders. I get a nice rise and this pizza just melded in my mouth. LBE at 780 and baked for 1:40 sec. The next batch of dough I'll try 50% caputo and 50% HG. I'll let you know how it comes out. This pie tried to stick on the peel. I left it on the peel a little to long getting the temp up. I also used my Canon G9 for the photos.
