Out of the small packaging maybe?

Personally, I am a big fan of ground news. I know that there is some discussion how accurate media biases are but it’s close enough for me and I generally lean towards Reuters and AP reports anyway.

Nope, the new one I picked up is a foldable aluminum one for easier storage. I actually did make it in the peels today, and just threw down a little whole wheat flour since it’s a little more coarse and it slid like a champ.

That is correct, I am a Fahrenheit scrub 😞

Here’s wishing you a delicious crunchy, chewy, kickass pizza!

Sure! It’s the same day dough recipe out of Flower Water Salt Yeast that I modified the overall weight down to 1000g and ended up letting cold ferment overnight.

White flour 581g - 100% Water 407g (90°-95°) - 70% Salt 12g - 2% Instant yeast 0.47g - 0.08%

Hydrate the yeast with a few tbsp of the warmed water.

Mix the rest with the flower for the autolyse. Mix by hand and let hydrate for ~30m.

Add salt and hydrated yeast, work into dough. Cover and let rest for an hour.

Fold dough in bowl once, oil bowl with olive oil, place dough back in oiled bowl and top with a little more oil.

Let rest 6 hours.

Divide into equal piece (I did 5 pieces at 200g each)

Use or store in the fridge until you’re ready to use. I let it temper for about 45m at room temp before I stretched it out. I baked at 500° on a preheated pizza stone in my oven until it looked done, didn’t really keep an eye on the time.