So mild and crisp! Toppings are sauce and candy sausage with Contemporary Mozzarella, Monterey Jack and Parmesan. Love the flavour with unbelievable mouth really feel. Positively trying ahead to the remainder of the crusts.
I made 2000g of my common dough. This time I milled 260g of Breadtopia’s White Spring Wheat for the levain, added 7 g of ADY and 100 g of Apple Yeast Water as a result of …. why not!
Superb puffy straightforward to deal with dough. Stirred up every thing left to autolyse. Did 2 units of bowl folds with 30 min between. Room temp rise til puffy. Divided 550g every Detroit pan 450g every iron skillet. Skinny brush of butter within the pans. Rose a pair hrs til puffy. Baked 425° 20 min.
Perfume is great. One will get used tonight and three get frozen. 
