▲ 12 r/Pizza
Had a happy little accident with the transfer on the steel, but still great ! Quick 5 hours ferment
A quick 5 hour ferment, 3 hour in the oven at bread proofing. One hour on the counter and the last hour I kneaded it every 20 minutes. 475C for 8 minutes.
The very end of the dough stuck a bit while transferring on the pizza steel so it's more oval, but still lol
I spread truffle oil over the edges of the crust before the oven and added parmesan on top the second I got it out of the oven.
u/GabRB26DETT — 3 days ago