Hey it’s been awhile!
Since my last post I’ve been contacted about freelancing for a pizza steel company, writing articles, pizza recipes, and contributing photos of my pizza for advertising purposes. Will be nice to have a job again and work from home writing about and baking pizzas!
Mod Pizza taught me a lot about pizza doughs (a ton of good and some bad) and pizza in general. I no longer use their (non pan) dough recipes as I’ve been enjoying developing my own recipes the past 3 months and have had some incredible success. I’m excited for what 2024 has in store and I’m excited to now continue making pizza in the name of a job!
This thread seems to have died out but I wanted to drop in one last time. This is my Neapolitan pizza recipe baked in my home oven on a steel. 62% Hydration, 100% Caputo Pizzeria, and a 24 hour RT ferment. Baked in exactly 2 minutes 👀
Happy New Year everyone!
