A couple pizzas from tonight. Same recipe that I've been using for a while with Caputo, 65% hydration, 2.7 salt, 2% oil and 24 hour ferment at 65F with 10% Ishcia.
But, the crust was definitely more tender than normal. Only thing I did different was move to the doughballs to a slightly warmer area as I thought they weren't fermenting fast enough. Also went with 250g doughballs instead of 220g for our 12" pizzas.
First pizza is a brand new set of toppings for a SW style flavor. Sauce was mayo/Sriracha with some other seasonings, toppings were black beans, shoepeg corn, Chorizo sausage, Monterey Jack cheese and some fresh cilantro applied post-bake. Pretty tasty!!!
1. SW pizza
2,3. Pepperoni (does anybody else favor the larger sandwich-style pepperoni? I get this from Walmart and we really like it)