just loaded up the group chat with the boys and they're talking about baking pizza again

🔍 ensdata.net ✦ 𝙽𝙾𝚆: design engineer @family ✦ 𝙿𝚁𝙴𝚅: @rainbow 🌈 ✦ 𝙱𝚄𝙸𝙻𝙳𝙸𝙽𝙶: @vision

I write code and sometimes stories. jakeacasey.com

recipe is from Flour Water Salt Yeast. Ratios are here: https://the-cooking-of-joy.blogspot.com/2013/06/ken-forkishs-same-day-straight-pizza.html

This is my first pie, so I don't claim to be an expert. I also believe that the techniques from the book are as important if not more important than the actual ratios. 6.5 hour bulk ferment + other stuff. Red sauce is san marzano whole tomatoes lightly blended with salt. Toppings are regular mozz, basil from the garden. Cooked in a Solostove Pi Prime. Best of luck and send me pics if you make it!

As a note I believe the person above was too aggressive with pushing air out of the dough at the edges as they were forming the round, from what I've read and my limited experience if you don't go so wild in smashing down the edge of the pizza you get the lift like I got (If that's your thing, it's up to you)