u/Teafor2twofortea

My first pizza in a mid range gas pizza oven. I used Julian Sisofo’s three hour dough recipe (but left it in the fridge for a 24 hour prove). I couldn’t fault the dough flavour; though the air bubbles/pockets were something I should have dealt with prior to the cook. I preheated the oven for 30 minutes, made sure the stone reached 450 degrees and then.. cremated the crust. I swear to god, at one point I was blowing it out like birthday candles. Next time I’ll be dropping the temp from high to low for the bake and preheat longer. I was sure to rotate the pizza through the bake but I stupidly took my eye off it for a few seconds and it went up like the Tower of London. Made with Caputo nuvola flour.

Edit: words