This massive pizza was cooked in the

[@cgmckeever]

that stretch gives me chills. Real nice

[@rbiv5]

Jon, that was a solid pizza. I want the slice with the burned end!

[@slowjoelo]

JON when you cold ferment do you use a poolish or no? cause I think poolish is only good for room tem dough 2 or 3 days

[@ThePizzaGuyJon]

I would only do the poolish at 24 hours but nothing longer.

[@Pjam]

Have you tried launching the pizza in with the flame turned off afrer its preheated? Gives the base time to cook without burning the side near the flame. Turn the flame back on after 2-3 mins to cook that top and you should get some nice results! :)

[@donscott6431]

Arc vs Dome. Which reheats the stone faster? Is there a difference in the stones?

[@eliog5388]

What kind of cheese are you using?

[@Nn-uh2kb]

You burned the heck out of that man.

[@TJ-tb3xm]

Yes, I would like to see the dough recipe, please.

[@tommanning7337]

😎👍🏻👍🏻🍕🍕🍕🍕🍕