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My man, if you want that golden, crispy crust with that yeasty funk, you have to let it eat. Nice hole structure and crumb, too. Try that ciabatta out for pizza dough, but let it ferment for a few days. Spread it out on parchment paper and put it on a stone with all your toppings and sauce and I don't think you'll be disappointed.
ghostoffuffle · 3583 days ago · link ·
Alright, this is my next pizza project. Will report back w/ pizza hangover.