Hi Joe I really want to get a nice cracker crust going. I noticed you said you ferment in bulk with low hydration....Do you mind sharing your hydration%. Also how much yeast do you use and is it fresh yeast or idy?..I want that yeasty taste and smell. Any suggestions would be great. BTW I use a woodstone oven at the time and want to consider a conveyor because easier to train with.
Joe, I saw you make a cheese-edged pizza at your pizzeria. Can you recommend a finger arrangement and temp for this? And what do your fingers look like
