Ingredients #

Process #

1. Mix to high gluten development.
2. Shape balls, cold ferment 24-72 hr.
3. Roll 16 in.
4. Preheat steel 500 °F.
5. Lower to 450 °F.
6. Bake 11 min.
7. Transfer to cooling rack 6 min.

Notes #

• 167 g dough / 16 in skin.