I made a pizza. Tonight's dough formula was 100 grams each of semolina and white whole wheat and 50 grams of AP. 1/2 tsp of yeast, 1 tsp of sugar, 170 grams of water and a splash of olive oil. That's enough dough for 2 pizzas. The dough was easy to handle, rolled it out with no snap back. The pizza came out great, thin, somewhat crispy and chewy.
The meat topping is pork tenderloin. I also had a small salad.
![IMG_2279](https://mynebraskakitchen.com/wordpress/wp-content/uploads/2024/05/IMG_2279.jpg)
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