Quote:
Originally Posted by Komskies
Here's one of the pizzas I made on Sunday night. Cooked in 6 minutes @525* on my 1/2" pizza steel.
Pepperoni, calabrese salami, mozzarella, red leicester, and pureed tomatoes. Dough is 50% bread flour 50% caputo 00.
The crust came out perfectly and had the nice leopard spotting on the bottom that is always nice to achieve. |
I've had very little luck with the caputo flour. I can't get a good stretch out of it for some reason.