Another Saturday and another gorgeous day needing a great breakfast pizza. I’ve tried lower hydration doughs recently, so I decided to push it a bit and went with a 55% hydration dough. I decided to let one of the dough balls rise overnight at room temp (70°F) and put the other one in the fridge for use early next week.
I was able to grab some photos of the pizza in the Blackstone pizza oven this time too. But unfortunately I got too excited with taking photos and left the pizza in the oven 30 seconds too long. I got a little more char on the crust than I normally like.
|Per ball (g)||261.85||9.24||0.58|