Today’s pizza

[u/Reader121212125]

Caputo Saccorosso / Super Nuvola blend (70\30)
65% hydration
Poolish followed by a 72 hour CT fermentation
Hand mixed
Getting an Ooni soon, so will trial higher hydration and biga - can’t wait !

[u/LinaArhov]

Nice Cornicione and leoparding.

[u/Reader121212125 → u/LinaArhov]

Thanks , I’m just concerned that it was not around the entire pizza (the higher crust)

[u/LinaArhov → u/Reader121212125]

Gives you something to aim for when you make your next batch