因為多咗塊baking steel，最近頻頻焗pizza😆 幾經長期練習，我終於掌握到將個pizz...

因為多咗塊baking steel，最近頻頻焗pizza😆 幾經長期練習，我終於掌握到將個pizza shape得越嚟越圓喇🥳

只加0.5g yeast, 20% discard. 18小時cold retard. 個麵團好好操作☺️

#有pizza當然有doughball

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