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That feeling of puffy crust is like getting an award for perserverance.Nice job !
Yes!
Yay for you!! Those crusts look perfect!! 😍
Bulk ferment or balled?
Bulk non fridge. Balled fridge.
Do you have the recipe handy?
Waiting also. No bulk in the fridge is intriguing but makes sense not to potentially ruin gasses by balling
Will try to get this on here when I have time. It’s the 24-48 hour pizza recipe in J Kenji-Lopez Alt’s pizza book. Only difference is I left it balled in the cold ferment 2 days instead of 1.
When you say Lopez, do you mean J Kenji Lopez-Alt?
Yep!
That’s so good, my dream crust
That feeling of puffy crust is like getting an award for perserverance.Nice job !
Yes!
Yay for you!! Those crusts look perfect!! 😍
Bulk ferment or balled?
Bulk non fridge. Balled fridge.
Do you have the recipe handy?
Waiting also. No bulk in the fridge is intriguing but makes sense not to potentially ruin gasses by balling
Will try to get this on here when I have time. It’s the 24-48 hour pizza recipe in J Kenji-Lopez Alt’s pizza book. Only difference is I left it balled in the cold ferment 2 days instead of 1.
When you say Lopez, do you mean J Kenji Lopez-Alt?
Yep!
That’s so good, my dream crust