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First Pizzas of the New Year

7 years ago

Dough was hand-mixed on Monday and given a 24 hour cold fermentation. 1000g batch at 75% hydration. Took the dough out of the fridge yesterday around 2:30 PM and left it to come to room temperature.


Used half in the two pizzas and the other half for a large round baked in a Dutch Oven.



Moe and I shared a Mushroom and Italian Sausage Pizza


Thin crust but nice puffy rim. My favourite part.



Matt's Pizza - Greek Pizza


Rim Shot.


Large round baked in 6 qt Dutch Oven.

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