This is my first post because I just made this pizza and it deserves to be my first. I used Vincenzo Capuano’s no knead recipe, it’s in all italian, but I translated most of it to get the idea.
Recipe:
333g King Arthur Bread Flour 12.7% protein (He used caputo blue 12.5% protein so it might be why I had to reball and rest more)
267g (80%) water at 15c
10g (3%) salt
.66g (.2%) ADY
My house is at 70F
Method:
Mix everything except salt and rest for 15 mins covered to what I think autolyse a bit.
Add the salt and mix with a spoon
After that, put on your work surface and start making some slap and folds until the dough is smooth.
Rest for 15mins covered
(I had to repeat this step again, but in the vid he did it once)
After that rest, put some oil on top of the dough, smooth it around, then divide into two pieces.
Rest you dough balls for 6 hours covered (I had to reball, but in the vid he didn’t)
Then stretch and put into an oven without cheese
My oven is a GE domestic oven so I bypassed the temp to add 35F so it gets a temp of 550 + 35
My stone was put on the lowest rack and I just preheated it till the oven was ready (it got to 700F)
After putting the pizza into the oven, I gave it a couple of sprits of water
After I saw the edges start to brown I removed from the oven and put the cheese on
I then put the broil to high and waited for it to get red hot
I then put my pizza directly on the 2nd highest rack (the pizza would be touching the broiler on the highest rack)
And broiled it till it looked good
I then put some Olive oil after it came out of the oven.
2 Comments
This is my first post because I just made this pizza and it deserves to be my first. I used Vincenzo Capuano’s no knead recipe, it’s in all italian, but I translated most of it to get the idea.
Recipe:
333g King Arthur Bread Flour 12.7% protein (He used caputo blue 12.5% protein so it might be why I had to reball and rest more)
267g (80%) water at 15c
10g (3%) salt
.66g (.2%) ADY
My house is at 70F
Method:
Mix everything except salt and rest for 15 mins covered to what I think autolyse a bit.
Add the salt and mix with a spoon
After that, put on your work surface and start making some slap and folds until the dough is smooth.
Rest for 15mins covered
(I had to repeat this step again, but in the vid he did it once)
After that rest, put some oil on top of the dough, smooth it around, then divide into two pieces.
Rest you dough balls for 6 hours covered (I had to reball, but in the vid he didn’t)
Then stretch and put into an oven without cheese
My oven is a GE domestic oven so I bypassed the temp to add 35F so it gets a temp of 550 + 35
My stone was put on the lowest rack and I just preheated it till the oven was ready (it got to 700F)
After putting the pizza into the oven, I gave it a couple of sprits of water
After I saw the edges start to brown I removed from the oven and put the cheese on
I then put the broil to high and waited for it to get red hot
I then put my pizza directly on the 2nd highest rack (the pizza would be touching the broiler on the highest rack)
And broiled it till it looked good
I then put some Olive oil after it came out of the oven.
Enjoy!
[Vincenzo Capuano’s Vid](https://youtu.be/76GCICWblJM)
It’s your weird feet that caught my eye