First bake with my hard-earned Roccbox and I’m pretty happy! Sorry no crumb pic everything was a blur.
Dough recipe adapted from Serious Eats:
* 566g bread flour
* 11g kosher salt
* 5 teaspoons instant yeast
* 365g water
Directions
Mix and rise at room temperature for 8 to 12 hours. Divide into 4 balls and refrigerate in separate ziplock bags for 3 days, proof 2hrs before baking.
Toppings: pretty pedestrian, a nice pork sausage, tomatoes, homemade sauce and some b-grade mozza.
by toddsieling
2 Comments
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Looks yum!
Make sure you really press out the center of your dough & only leave a small rim – will cut out having too much puffiness