Half margherita, half sausage.
Crumb shot. Hole structure needs more work.
This is becoming my go to dough recipe lately. From Elements of Pizza, 24-48 Hour dough recipe modified more for NY style (63% hydration using Power Flour).
Produces a crust that's got a nice crisp/crunch, but a tender crumb with a slight chew. The pies even stay crispy reheated the next day.
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