@Chris Hennes: Your crust structure looks interesting - there is no distinct cornicione (in the sense of stronger inflated dough). I know this style from several places here in Germany and always thought of it as a more “even” cooking style to avoid char. Is that what you aim for ? Do you roll out your crust instead of stretching ?
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@Chris Hennes: Your crust structure looks interesting - there is no distinct cornicione. I know this style from several places here in Germany and always thought of it as a more “even” cooking style to avoid char. Is that what you aim for ? Do you roll out your crust instead of stretching ?
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