italarican
Well-Known Member
That is some solid looking crust and pizza. Dough recipe and proofing method?
Thanks... Here is what I used for four pies:
32 oz flour (24oz 00 caputo, 8oz bread flour)
63% water
2.5% sea salt
1.67% sugar
0.2% yeast
I split the water in half, mixing the yeast in one cup and the salt in another. Stand for about 10 minutes before mixing with the flour/sugar. Mixed/kneaded with a Kitchenaid stand mixer on the slowest setting for about 8 minutes. The dough is then divided into fourths and gently balled.
50 hour cold ferment, brought to room temperature two hours prior to baking.