Mix water and salt with 10% of the flour and the yeast in a bowl until combined. Add rest of the flour and start kneading until supple dough forms (i use the slap and fold technique with a few 5min breaks in between). Let rise for 2h. Ball up (230g for me on the Ooni) und refrigerate for 48h. Take out 4h before baking.
Topped with San Marzano, fior di latte, few mushrooms, basil and olive oil.
4 Comments
My recipe goes as follows:
100% tipo 00 from my local mill
67% water
2% salt
0,2% fresh bakers yeast
Mix water and salt with 10% of the flour and the yeast in a bowl until combined. Add rest of the flour and start kneading until supple dough forms (i use the slap and fold technique with a few 5min breaks in between). Let rise for 2h. Ball up (230g for me on the Ooni) und refrigerate for 48h. Take out 4h before baking.
Topped with San Marzano, fior di latte, few mushrooms, basil and olive oil.
The puff on that crust is crazy good!
looks great
Congrats in that canotto. Great pizza