I am pretty happy with this formulation. Time to lock in the par-bake timing. Then I will move on to scaling to a larger sized pie.
Lumpy ( I named the dough) is almost ready for the oven.
T minus 10 minutes, until par-bake. 8 minutes.
Par-bake 👍✅
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Delicious looking and lovely crumb, Will
I am very happy with the formula.
Looks like you nailed it pretty solid. Now I want pizza :)
I'm slightly confused with your directions. You say par bake and then cold proof for 8 hours. Are you cold proofing the dough for bulk or after you shape in the pan before par baking?
The last two lines are instructions from a previous formula that didn't erase. This formula uses an good amount of instant yeast and is a relatively quick same day bake. This is still a young formula with room for future modifications and off shoots.
Will F.
That makes more sense.
That looks 🔥🔥🔥 Will. Nicely done and wonderful open crumb.
Benny
Have a wonderful day!