10-02-2022, 05:47 PM
![[Image: ckZPIxQ.jpg]](https://i.imgur.com/ckZPIxQ.jpg)
Pizza and mimosas for Brunch. Dough was WAY better after the 48 hour ferment. Easier to shape as well. Also used the Semolina flour on the base and no sticks. i see tons of use with this purchase and will hopefully be ready for Prime Time crowd feeding soon.