November 8, 2015 at 9:09 AM Official Post #1 Made pizza last night in the Maximus WFO.Ham, Bacon and cheese: Pulled Pork, Salami, Cheese:
November 8, 2015 at 9:56 AM Official Post #3 Thanks Gumb. The truth is that some of my last efforts had been very average as I had tried to lower the hydration. This time I went back to 70% hydration and it made all the difference to the dough. It was so easy to open!