Burnt Pistachios and Crust Getting Closer....

Unfortunately, I nuked the hell out of the pistachios, which obviously don’t like hanging out inches from an open flame, sliced the red onion too thin and the crumb was a little too open and not quite as “fluffy” as I would prefer. But the crust was also pretty good as well, being light and airy and having a very pleasant flavor somewhat similar to hearth baked bread. The sourdough notes were noticeable, yet did not overpower the other flavors. Almost a beautiful pizza, but I’m taking steps in the right direction. If I am eventually able to get repeatable, proven results, I’ll post them here. We’ll call this round a draw.

Pizza Notes:
“Rosa”
Toppings: Parmigiano-Reggiano, Red Onion, Crushed Pistachios, EVOO, Sicilian Sea Salt, Fresh Rosemary
Cook Time: 1:54
100.00% Caputo 00 Pizzeria flour
   60.00% Water (going to up this next time)
      2.60% Sicilian Sea Salt
      5.00% Ischia sourdough starter (as percentage of formula water)

17hrs fermentation @ 68°F
 5hrs proofing @ 68°F