I such a great time making pizzas in the sun yesterday! Dough stats: Petra 5063 Overnight cold proof 65% hydration 2.5% salt 400g doughball for a 14” pizza (hefty boi!) Grated moz on the base with a swirl of hand milled tomato. Plenty of Sicilian oregano sprinkled over. Baked for a couple of minutes at 330c. Finished with fresh basil and ricotta salata. It’s the first time I’ve been able to get hold of this cheese and I definitely prefer it to parm. #pizza #pizzadough #mukbang