u/PortSorell

Guys, I’m telling you, the more you practice the easier and better your pizza gets. Getting into a groove now.

Honing in some consistency. Second try at homemade dough with 00 flour. Finally starting to figure out the proofing. Made 20 pies with mostly consistent bakes in the Karu 12” with a few over-proofed balls toward the end. Pretty happy with how they turned out. Planning on freezing some and try to reheat them at Airbnb this weekend if anyone has any tips for reheating a bunch of pies, let me know. Also open to any notes about what y’all are seeing on my work. This pizza making is much more fun when they work out haha.