#Pizza from a 12 hours #Poolish with 50% of the flour, 12 hours bulk fermentation and 10 hours cold fermentation after shaping. Using #BreadFlour at 70% hydration w/ 0.5% active dry yeast. Baked on a Lodge cast iron pizza steel @ 260 °C/500 °F for 12 min.

#HomeBaking #PizzaNight #PizzaAlTonno