Flour (Caputo): 946g Water (62%): 587ml Salt (2.9%): 27g Yeast (IDY): 0.24g
Method: Direct dough, approx 17hr bulk (around 20-22c), 4hr balled.
1) Flour and yeast in mixer bowl 2) Gradually add water, mix on lowest setting for 5 mins, leave a little water 3) Add salt and gradually add remaining water 4) Continue mixing on lowest speed, speed up at the end, until dough amlsot done. 5) Cover with wet tea towel and leave for 15 mins. 6) Stretch and fold, leave for 15 mins, stretch and fold again. Cover in bowel and leave.
VodkaSodaOrangeWedge
What are the varieties? Give us a description and details bud.
AFB27
Sweet mother Mary I NEED it
maythesbewithu
If I read the recipe right, you made 3 pizzas from 1500g of dough.
How big were the pizzas? I need a banana for size comparison.
5 Comments
Flour (Caputo): 946g
Water (62%): 587ml
Salt (2.9%): 27g
Yeast (IDY): 0.24g
Method: Direct dough, approx 17hr bulk (around 20-22c), 4hr balled.
1) Flour and yeast in mixer bowl
2) Gradually add water, mix on lowest setting for 5 mins, leave a little water
3) Add salt and gradually add remaining water
4) Continue mixing on lowest speed, speed up at the end, until dough amlsot done.
5) Cover with wet tea towel and leave for 15 mins.
6) Stretch and fold, leave for 15 mins, stretch and fold again. Cover in bowel and leave.
What are the varieties? Give us a description and details bud.
Sweet mother Mary I NEED it
If I read the recipe right, you made 3 pizzas from 1500g of dough.
How big were the pizzas? I need a banana for size comparison.
Also, great looking Cannotto cornicione!
Looks yummy