2kg Pizza: A 2,000-Gram Pizza Experiment in Namyangju

Field notes

The project frames its pricing and format as an accounting exercise: a large pizza is targeted at 2,000 grams and 22,222 won, while delivery and dining-room costs are excluded from the model. Its stated dough process uses a 75% hydration mix, natural starter, and 48 hours of fermentation at 16–18°C. A 100-day sequence is labeled with daily production or tasting, short-video uploads at 18:30, and publication of costs, spending, weight, and scores.