> not that bubbly crispy crust you get in pizzerias Yes, aside from high heat th...

		makmanalp on July 2, 2018 \| parent \| context \| favorite \| on: The physics of baking good pizza > not that bubbly crispy crust you get in pizzerias Yes, aside from high heat the cold ferment step seems to play a big role: https://slice.seriouseats.com/2010/09/the-pizza-lab-how-long...