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2025.03.28 22:54
NY style room temp ferment on the baking steel
 | 425 g dough ball stretched to 15”, ~64% hydration, 3% salt, .07% yeast, 2% EVOO, 1% sugar, baked at 500 for 7ish minutes? [link] [comments] |
![[link]](https://i.redd.it/07mnwplnrfre1.jpeg){kind=link}