After months of tweaking I think I've finally perfected my idea of the perfect pizza
This is a recipe ive been working on for months, I wanted to create a neopolitan/new york style hybrid that had a light airy crust and crispy base to allow for a topping heavy pizza with minimal flop and aesthetic leoparding.its 65% bread flour, 35% cuputo pizzeria 00, 60% hydration and cold fermented for 96 hours. This is what I consider the perfect pizza.
Candied jalapeños, cupped pepperoni & a drizzle of hot honey.
u/Crazy_Fig6507 — 15 days ago