Last Sunday I baked a couple pies on the 2Stone. Roos helped, he is such a ham, er I mean rooster!
Baked about 650F for 3+ min but under 4min.
dough 60/40 Caputo 00 Pizzeria/KABF
Salt 1.5 %
Single ball 373g
Cold ferment for 64 hrs at <40F
2 hrs room temp rise
Nice spring, color, taste overal pleased.
Thanks for all of the members help along the way. And thanks to Bob for asking for a pic or two.