I just made the best pizza ever. Started with polish then went to bulk fermentation.
48 hours later delish
Take your time people
It's worth the wait
Looks amazing Tom! Thanks for sharing. Using poolish AND an extended fermentation period makes such a huge difference. It's night and day. What type of flour did you use?
I have been using king Arthur bread flour.
I just recieved general mills all trump flour in the mail today and I'm looking forward to trying it out.
Yum!!! Looks awesome! Was that from a home oven? And did you use malt?
Yes in my home oven with two pizza stones I started using malt powder about a month ago and it has completely changed my dough.the flavor and crispiness is superb
Use a Poolish to Take Your Pizza to the Next Level
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