Bar Pizza Progress - Summer 2021
August marks six-month mark on my Bar Pizza journey. Started back in March and have posted a few times including my 'pockmark progress' and how I've tried both pre-and-post-bake ricotta. I've recently settled some of that (I'm now using Chellino Ricotta pre-bake on my bbq chicken 'stunt pizza'. More on that in a future post). Here are a few recent photos showing my progress.
First, with so little yeast, I'm surprised by this kind of structure: