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Did this on the dojoe, between 550°-600°. I used the Forkish Saturday recipe, but popped it in the fridge for 26 hours after the 2 hour bulk ferment, before dividing and shaping. Fantastic crispy outside, chewy yet pillowy inside. Buffalo Mozz and salami. So good.



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On 9/17/2020 at 8:11 AM, TKOBBQ said:

That looks like some really good pizza, Thanks for sharing.  I'm going to have to get back to reading the elements of pizza book.  Is that where the recipe came from?

Yep. Pretty simple recipe. The time in the fridge makes a big difference in taste and texture.

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