Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!).
Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal.
Fermentables
| Name | Type | Amount | % | Color |
|---|---|---|---|---|
| Vienna Malt (Weyermann) | Grain | 2.00 kg | 100.0% | 3 SRM |
Hops
| Name | Alpha Acids (%) | Amount | Use | Time |
|---|---|---|---|---|
| Saaz | 3.8 | 44.00 g | Boil | 60 min |
| Amarillo | 9.2 | 10.00 g | Mash | 60 min |
Yeasts
| Name | Lab | Type | Amount | Attenuation |
|---|---|---|---|---|
| Us 05 | Fermentis | Ale | 1.00 units | 70.0% |