Tested out a new dough recipe 62% hydration, 2% salt, .5% yeast. Bulk fermentation for 4 hours followed by cold fermentation for 3 days. Each dough ball was roughly about 250 grams. First pizza is a portobello, spinach, artichoke, with garlic scape pesto sauce, second one is leftover ribeye steak, spinach, portobello with garlic scape pesto sauce. The second pizza was almost a disaster since I got greedy and loaded it with too many toppings, it got stuck to the peel as I tried to get it into the oven. I should had known better. Overall I am pretty happy with the result with only using a conventional oven that can only go up to 550. #pizza #bakingsteel #homecooking
