Nice Tomek, this one came out awesome.
I too am using pizza stone and like you have said it is best to first bake the dough without the mozzarella it’s best.
Also I leave the dough anywhere from 24 to even 72 hours in the fridge for slow fermentation. This creates more light dough.
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Nice Tomek, this one came out awesome.
I too am using pizza stone and like you have said it is best to first bake the dough without the mozzarella it’s best.
Also I leave the dough anywhere from 24 to even 72 hours in the fridge for slow fermentation. This creates more light dough.