Recipe: 62% water 2.9% salt 0.09% cy (calculated for leavening 10h RT @ 26 degrees (C) according to PizzApp, but temp in kitchen went up to 28 degrees (C), so it resulted in overproofed)
Flour: Le 5 Stagioni Fior di latte: Latteria Sorrentina Salt: Italkali Tomatoes: Strianese San Marzano D.O.P. Basil: Homegrown Bolloso Napoletano Water: Bottled mineral water
Procedure: Bulk leavening 0.5h, fold Bulk leavening 1.5h, fold Balled and leavening for 8h
2 Comments
Recipe:
62% water
2.9% salt
0.09% cy (calculated for leavening 10h RT @ 26 degrees (C) according to PizzApp, but temp in kitchen went up to 28 degrees (C), so it resulted in overproofed)
Flour: Le 5 Stagioni
Fior di latte: Latteria Sorrentina
Salt: Italkali
Tomatoes: Strianese San Marzano D.O.P.
Basil: Homegrown Bolloso Napoletano
Water: Bottled mineral water
Procedure:
Bulk leavening 0.5h, fold
Bulk leavening 1.5h, fold
Balled and leavening for 8h
Looks great!