hal9001

82% hydration 10% whole white flour 90% KA Bread flour

I'll grab a crumb shot tomorrow morning at breakfast 📷

I froze a few balls of pizza dough last time I made a big batch. I put the in oiled zip lock sandwich bags.

It was less than an hour from remembering I had the dough to eating. The bags let me defrost in a waterfilled bowl which made it extra fast.

Now to make more dough!!!

Made with KA 00 flour and a 12" ooni

cross-posted from: https://lemmy.world/post/544715

Did a yeasted medium ferment (6 hours). It's always interesting to see how commercial yeast compares to sourdough. I always find the yeast is much stickier and it can't handle the heat as well.

Used KA 00 pizza flour and cooked in a 12" ooni

I used about 10% local stone ground and 90% KA Bread Flour. Hydration was 83%