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chrisbmx116-
That's a handy link, bit late though! I used the one on the ooni page, and then chucked in a bit of sourdough starter, and then a load more flour because it was refusing to develop and a touch of diax.
Anyway I can't complain about the crust. My anchovy, caper and olive always seems to go a bit sloppy in the middle for some reason. Are dry brined capers a thing?
Yeah that's Tuna. Don't @ me.
Polygon
How are people doing this 24h dough thing I keep hearing thrown about? I have some ripe sourdough starter and want pizza tomorrow night. Can anyone tell me their go to percentages with Farina 00?