Announcement

Collapse
No announcement yet.

Pizza ...

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Pizza ...

    After a few months break I am back in pizza mode and yesterday made a small batch of dough which produced some really good pizza characteristics - including the much sought after "leoparding".

    I took a new approach - first tweaking the hydration levels by touch and sight then proofing the dough under controlled conditions, before a 5 hour cold fermentation. No thin spots were detected.

    Recipe for 4 x 270g pizzas was:

    Flour - 640g
    Water - 422g+
    Salt - 17g
    Yeast - 5g

    Used Superb Baker's Flour.
    / Rossco
Working...
X