Making Pizza at Home: The Best Cheese Pizza I’ve Ever Made (maybe)

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This was one of the best pizzas I’ve made in a long time. And I want to give you some commentary behind the scenes of the process from getting from A-to-Z. Minus the dough making, however, I’ve shared the specs below for the dough nerds like myself. I’m always toying with the dough, and honestly, at home the dough can come out quite different each time. Many variable but it’s all about adjusting.

This is my first attempt to test the waters in longer format so you can see everything I’m doing through the majority of the process rather than little clips. Quality should get better over time (hopefully). I’m open to suggestions on what yall want to see.

Dough:

-20% poolish (20 hour room temp)
-35/35/30 -king Arthur bread flour/Cairnspring Glacier Peak/Cairnspring Edison
-68% hydration
-.2% instant yeast
-2.5% salt
-1.5% sugar
-2% oil
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Домашняя пицца
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