Post #4151659

Check out the ambition on this guy. I’ve updated my pizza dough recipe to equal parts water and flour and longer in the stand mixer. This guy got a five or six hours rise on the counter, and then it’s portioned into ziplock bags in the fridge until Friday to get that cold ferment going. I think I’m going to go for that cast iron skillet technique this week. https://exple.tive.org/blarg/2026/02/10/pizza-progress/