I'm stuck...in a rut. A pizza rut
NYE pies: Marinara, Margherita & a pesto with pancetta and mushrooms. Tried something different than my usual 3-5 day cold ferment. Same dough recipe but 36-hours at 60F. Better cornichione with crisp outer crust and soft airy & pillowy interior but flavor profile was milder. But, overall very happy considering these were baked at 550F (using a 3/8" thick Baking Steel)...
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