20/09/2021
This dough malarkey never ceases to amaze me which is why I love it!
Made b**a, long fermentation, cold fermentation, high hydration etc etc
Yesterday made a simple 6 hour straight forward proof and bam!!
Bloody best pizza I ever made, light airy crust, tasty as f@ ๐๐
Iโm thinking the weather being right temperature but who knows!! ๐คทโโ๏ธ