Old 12-02-2009, 07:05 AM
heliman's Avatar
Il Pizzaiolo
Join Date: Sep 2009
Location: Perth, Australia
Posts: 1,168
Default New Approach...

Bulk fermentation, brief knead (more like punch down), balled then allowed to rest for 2 hrs. Upped hydration slightly to 66%. Baked on pizza stone in electric oven. Pleased with results.

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