Ingredient | Weight | Type :–|:–:|–: Flour (100%) | 500 grams | Caputo Pizzeria Water (66%) | 330 grams | Cold water Salt (2,8%) | 14 grams | Fine sea salt Yeast (0,025%) | 0,125 grams | Fresh yeast ___ **Method**
Dissolve the salt and the yeast in the water, and then add the flour. Mix by hand until no dry flour remains.
Let it rest for 30 minutes.
Do a total of three coil folds, each separated by 15 minutes.
Before you do the third fold, take 80g of dough from the dough and put it into a lightly oiled rain gauge, this will help you monitor the rise of your dough.
Place the rain gauge beside the dough and leave it to rest until it just starts to rise, don’t let it surpass 19mm in the rain gauge. This will take about 12-14 hours.
Form three 260g dough balls. You can either place them individually into lightly oiled small round containers, or together into a proofing box.
Take out the dough from the rain gauge and re-form it into a ball, this ensures that it loses the same amount of air as the dough balls did, then put it back into rain gauge.
Let it rise until the dough is anywhere from 25mm to 29mm in the rain gauge, with the ideal being 26mm. This will take about 10-12 hours. ___ **Tomato sauce**
Ingredient | Weight | Type :–|:–:|–: Tomatoes | 400g | San Marzano Salt | 4g | Fine sea salt
Crush the tomatoes by hand. ___ **Baking**
Baked in a Pizza Party 70×70 with the biscotto floor at about 450C.
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**Recipe**
Ingredient | Weight | Type
:–|:–:|–:
Flour (100%) | 500 grams | Caputo Pizzeria
Water (66%) | 330 grams | Cold water
Salt (2,8%) | 14 grams | Fine sea salt
Yeast (0,025%) | 0,125 grams | Fresh yeast
___
**Method**
Dissolve the salt and the yeast in the water, and then add the flour. Mix by hand until no dry flour remains.
Let it rest for 30 minutes.
Do a total of three coil folds, each separated by 15 minutes.
Before you do the third fold, take 80g of dough from the dough and put it into a lightly oiled rain gauge, this will help you monitor the rise of your dough.
Place the rain gauge beside the dough and leave it to rest until it just starts to rise, don’t let it surpass 19mm in the rain gauge.
This will take about 12-14 hours.
Form three 260g dough balls. You can either place them individually into lightly oiled small round containers, or together into a proofing box.
Take out the dough from the rain gauge and re-form it into a ball, this ensures that it loses the same amount of air as the dough balls did, then put it back into rain gauge.
Let it rise until the dough is anywhere from 25mm to 29mm in the rain gauge, with the ideal being 26mm.
This will take about 10-12 hours.
___
**Tomato sauce**
Ingredient | Weight | Type
:–|:–:|–:
Tomatoes | 400g | San Marzano
Salt | 4g | Fine sea salt
Crush the tomatoes by hand.
___
**Baking**
Baked in a Pizza Party 70×70 with the biscotto floor at about 450C.
I see a face in your pizza
[pic](http://imgur.com/a/Z6A8sut)