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This batch of dough was 70% hydration but felt so much more wet and difficult to work with. I’ve pushed it to 70% before and it wasn’t as difficult as this batch. Luckily, a few minutes of slapping and folding tamed it down a bit. It was definitely difficult to ball, as well, and when it was time to go in the oven, as you can see, it created HUGE air pockets. The end product was so light, crunchy, and chewy where it needed to be. The batch was made with 24 hour room temp fermentation/maturation, with biga using 33% of the total flour, at a total hydration of 70%.

Taking pics of the final product OR what I like to call “letting the pizza cool down”. Ya gotta avoid and minimize those roof danglies, y’all! . #HASAFASHAFSAS . 📷: @mike_the_meek

Take a look at that first pic! My buddy, @pictures_of_food_and_stuff’s lil’ 7 year old daughter helped make that beauty!! 😍

Oak for the coal bed, peach for the lick and flavor. . Had a nice afternoon and evening with some friends and their fam.

New setup with old cart. I needed something easier to push around, and luckily the brackets underneath the oven fit perfectly in the cart to where it wouldn’t slide off. I used the extra floor bricks to keep it from sliding within the cart. It’s a win-win; I didn’t have to buy a new base for the oven. And look at Boo protecting it. She knows how much I love it!

#evolution . I remember the pizza on the left. It was one of the first times I made pizza in years. I didn’t measure anything, and went purely by feel and sight. While it may have not been the prettiest, it was delicious enough to push me to where I am now, and where I am now is still learning pizza by pizza, loving every moment. . I really hope that within the next couple of years, I’m able to take @pizzeriabugalu to the next level. . #pizza

Making sure the pizza gets cooked evenly.

Bread made from leftover pizza dough. Thank you, @vitoiacopelli.

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