As mentioned in the caption I have been doing quite low hydration recently and have found that because of the 1 minute cook time it’s not long enough to dry out, the crust is still bouncy. It’s actually way easier to shape and handle the dough as well, fewer mishaps.
I was doing this on short notice so I used the PizzApp in the morning to get a recipe and made a Poolish using 300g of flour and water, and all of the yeast. The salt and remaining flour and water were added 2 hours before cook time. I usually do a 24hr Poolish but 12 worked great!
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As mentioned in the caption I have been doing quite low hydration recently and have found that because of the 1 minute cook time it’s not long enough to dry out, the crust is still bouncy. It’s actually way easier to shape and handle the dough as well, fewer mishaps.
I was doing this on short notice so I used the PizzApp in the morning to get a recipe and made a Poolish using 300g of flour and water, and all of the yeast. The salt and remaining flour and water were added 2 hours before cook time. I usually do a 24hr Poolish but 12 worked great!
why the parmesan