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InterestingBasil8590
3 days ferment. 13 grams salt 00 flour 2 grams instant yeast 320 grams of water 460 grams 00 caputo
Used gozney dome for the first two and the last one roccbox.
Supafly36
No lie, looks pretty good. Just need to focus on making it round and you w got a solid pie
xvrdmng
Looks fine AF, rounder pie will come with time, the only input I can give to you is try not to put sauce near the edges to avoid sauce moving to the side and sticking to the stone.
Useful-Ad-385
Looks good I never worry about the roundness. You can always stretch it a bit just before you slide it in the oven. Lots of time I hold back the basil add add it when it is almost cooked then it is not charred. 3 day dough Is the way to go 😁
tangosukka69
i’ve been reading that a lot of flours aren’t strong enough for a 3 day ferment. 24 hour is ideal for caputo blue pizzaria, but you’d want to use something like a caputo nuvola super 0 for a 72 hour for optimal results.
6 Comments
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3 days ferment.
13 grams salt
00 flour
2 grams instant yeast
320 grams of water
460 grams 00 caputo
Used gozney dome for the first two and the last one roccbox.
No lie, looks pretty good. Just need to focus on making it round and you w got a solid pie
Looks fine AF, rounder pie will come with time, the only input I can give to you is try not to put sauce near the edges to avoid sauce moving to the side and sticking to the stone.
Looks good I never worry about the roundness. You can always stretch it a bit just before you slide it in the oven.
Lots of time I hold back the basil add add it when it is almost cooked then it is not charred.
3 day dough
Is the way to go
😁
i’ve been reading that a lot of flours aren’t strong enough for a 3 day ferment. 24 hour is ideal for caputo blue pizzaria, but you’d want to use something like a caputo nuvola super 0 for a 72 hour for optimal results.