/ck/ - Food & Cooking

>>15419192
I fermented in bulk overnight for about 10-11 hours, divided and shaped the dough into balls and let them proof at room temperature for at least 45 minutes. I only used 2% yeast (no preferments, and at room temperature), or 1/2 a tsp for a kilogram of flour. Of course, by the time I made the last pizza it came out really thicc on the crust because I left it proofing more time, about 90 minutes. My oven also goes to about 250 degrees Celsius so that's a factor as well.