Made the flour by grinding the wheat. I did a room temp ferment w/ half the flour and all the water, with a tiny bit of yeast. Next day, I added the rest of the flour, sugar, salt and a bit more yeast. kneeded by hand and shaped the dough balls.
Another six hours of room temp rise. I made the mozzerella cheese while waiting for them to rise. Pizza stone in oven and cranked to high for an hour, which is only 500 degrees.
I paired it with a homebrewed pale ale.
Topped with the homemade cheese, a tiny amount of chedder, onion, jalapeno and fresh basil.
I've made hundreds of pizza's with many different dough techniques. This was one of the best flavors in a dough that I have made. I wish my oven could go higher but I also like the challenge of working with the tools I have.
Another six hours of room temp rise. I made the mozzerella cheese while waiting for them to rise. Pizza stone in oven and cranked to high for an hour, which is only 500 degrees.
I paired it with a homebrewed pale ale.
Topped with the homemade cheese, a tiny amount of chedder, onion, jalapeno and fresh basil.
I've made hundreds of pizza's with many different dough techniques. This was one of the best flavors in a dough that I have made. I wish my oven could go higher but I also like the challenge of working with the tools I have.