/ck/ - Food & Cooking

>>18538236
picrel is my current recipe
it's pretty wet and sticky but i do a 18 hour fermentation at room temp with a few stretch and folds along the way early on (https://youtu.be/e2gPn6gRSJU)) then the next day i make sure all my prep work is done and the oven and pizza stone are preheated then plop that shit out onto a very floury counter top and very quickly stretch up, flip onto a pizza peel and get the topping on fast as humanly possible and slide it onto the stone (pro tip: have someone on standby with a spatula in case it sticks to the peel, you can also put semolina or corn meal on the peel to help )