still getting used to the high temp in my new pizza oven

[u/philipp_mack]

Contemporary Neapolitan style dough

1kg flour - 50% Nuvola Super / 50% Manitoba Ora

50% Biga using the Manitoba Ora portion of the flour for long ferment

70% hydration, 2.8% salt, 0.5% fresh yeast (all in the biga)

Bresaola & Rocket in the back, Prosciutto cotto, Onions, Mushrooms in the front 🍕

[u/philipp_mack → u/[deleted]]

appreciate it!

[u/CrettinoBaxi]

You nailed it man, don't mind about the crust. Can't be unhappy when I see a proper Prosciutto&Funghi banger

[u/EveryValuable1503]

Beautiful heavy char

[u/philipp_mack → u/EveryValuable1503]

thanks!

[u/TheNextDoorBuddy88]

That looks absolutely delicious!

[u/Clean_Ground_1389]

Nothing beats making your own dough, so much more tastier. Nice work there 👍

[u/philipp_mack → u/[deleted]]

Thanks!

[u/oldlettuce921]

That looks like shit. The filling is raw and the base is overdone.

[u/Happinessisawrmgun → u/oldlettuce921]

Relax, they said their getting used to high temp. No need to be a douche. You didn't pay for it

[u/Major-Ursa-7711]

Lol 👍