My Bertello finally has its new patio setup. First pie of the season.

Poolish: 50/50 KA 00/h20 (138g ea), 2.5g ea yeast and honey. RT 3 hrs. CT 14 hrs.

Bulk: 520 flour / 328 h20 /17g salt

4hr RT rise, balled and 2 hr RT rise.

Oven: Bertello 12inch gas powered. Pre heat time: 45+min, stone temp (780F-830F). Cook time 90s to120s.

Pizza dough: 20% AP flour and 80% bread flour. Poolish+double cold fermented with 62% hydration (2.2% salt, 10gm oil, 10gm honey and 2-3gm dry yeast) 270gm for 11-12 inch pizza.

Toppings: mozzarella and San marz tomato with basil and olive oil.

Love: It tastes amazing 😍 and really happy with the results from this oven.

Hate: I burn the crust! I get a good bake all in all. But not sure why I burn the crust.