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Hi everyone, another pizza cook on the DoJoe. This time i back hydration down to 65%. I made a mistake with the yeast, added to little (.03% vs .3%) and didn’t compensate with more time on the 1st rise. Ended up over proofing the dough on the second rise. so it was a little flabby to work with. Still not bad, still tasted pretty good. Dojoe got to 550, pies took about 8 minutes (cooked 3) Im going to try to bring it up to 650 next time, get more spring in the crust and cut the time down a bit. 

 

 

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3 hours ago, dh14ster said:

Great job! And look, you just started making these a couple of weeks ago. Store bought or take out pizza can't compete with what you are doing. I'm sure the family's happy.

 

Thank you! Yes, takeout really isn’t as satisfying on any level, especially price or level of satisfaction from eating it. 

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