Pizza tonight.

Started a 500g batch of dough early this morning and left it out on the counter all day. Was ready to use by the time I got home from work just before 5:30.

Divided into two pieces, one at 500g for Matt who baked a 17″ pizza on a stone in a 550°F oven.

The smaller piece about 350g was a Margherita pizza for Moe and I baked in the OONI.

I used my regular baguette dough (a half batch)

I’ve tried many “pizza dough” recipes and haven’t found one I like better than this dough.

500g of flour, 1.5g of yeast, 340g water (68%) and 15g of salt.

Autolyze, stretch and fold method over 2.5 to 3 hours

and left out on the counter for a

all day room temperature fermentation.