u/Michaelmbolton

New owner of an arc lite, my first time cooking with my own dough today. Was very happy with the flavour and texture but just wondering how to get better leoparding and a bigger cornicione? Is it an issue with my stretching, cooking or my dough?

I used Molina naldoni Lucia dough

60% hydration with 1g dry yeast and cold fermented for 36 hours.