A Stir The Pots Post

Forno bravo

by | Aug 31, 2011 | Pizza

Below are shots of my latest pizza cooked at home using sourdough levain with about 65 percent hydration – give or take a few extra mililiters – along with a tad bit of olive oil. This dough was made with something known as "double 00 flour" that I got at at International grocery on 9th ave.


IMG_2440 IMG_2444

It's a relatively wet dough that gave me problems before. But now, even though I'm still working out the numbers, it's pretty spot on pizza!



  1. Oliverde

    That looks eminently edible….;-)

  2. Vito Boscaino

    Looks awesome. Did you cook that in a wood-fire oven?


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