I have my go to's, so I haven't been experimenting much lately but decided to mess around a bit for my pizza snob cousins.
Unfortunately because they went so quickly I failed to get crumb or booty shots.
Crumb was tight, light, and perfect amount of chew.
These were a huge hit with everyone and I plan on trying 3 or 4 variations next time.
Im gonna try some of my KAAT and Americana flour.
Id also like to increase Thickness Coefficient to 4-4.5 as well just to see.
I only allow enough time for the dough to warm up and stretch to pan. Very short proof in pan.
KA AP
63% Hydration
150g Starter
2 day CF
Par Bake with light sauce
8min directly on steel for final cook at 450°
3.6 TC
