1 1/2 hour bulk ferment at room temperature, 4 to 5 minute bakes. 12,500 to 25,000 BTU, I lowered the heat especially on the Margarita so not to dry the fresh mozzarella.
I should lower my hydration for darker browning.
Which one is worth submitting to My Pie Monday at Slice.SeriousEates?
I like the margarita one,