Dough: 750g caputo 00 flour, 20g salt, 3g ADY, 450 ml water. Mix dry ingredients, then water, and knead until dough is springy, e.g., if you press lightly on it with your finger it should pop back after you release your finger. Coat large bowl lightly in EVOO, toss dough in bowl, cover with wet cloth and bulk ferment overnight at room temp (8-12 hrs). Then remove dough from bowl and on a lightly flowered surface cut into four equal parts. Ball each individually, package in air tight container, and cold ferment in fridge for 2-4 days. When ready to make pizza, take dough out of fridge let rest at room temp for 30 min – 1 hr.
Sauce: San Marzano tomatoes pureed with immersion blender, mixed with salt, and EVOO. Can add chopped garlic to taste.
Assembly: sauce, fresh mozz, drizzle some EVOO, sprinkle some salt – in Roccbox for ~90 seconds, then finish w/ grated parmesean and home grown basil.
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Dough: 750g caputo 00 flour, 20g salt, 3g ADY, 450 ml water. Mix dry ingredients, then water, and knead until dough is springy, e.g., if you press lightly on it with your finger it should pop back after you release your finger. Coat large bowl lightly in EVOO, toss dough in bowl, cover with wet cloth and bulk ferment overnight at room temp (8-12 hrs). Then remove dough from bowl and on a lightly flowered surface cut into four equal parts. Ball each individually, package in air tight container, and cold ferment in fridge for 2-4 days. When ready to make pizza, take dough out of fridge let rest at room temp for 30 min – 1 hr.
Sauce: San Marzano tomatoes pureed with immersion blender, mixed with salt, and EVOO. Can add chopped garlic to taste.
Assembly: sauce, fresh mozz, drizzle some EVOO, sprinkle some salt – in Roccbox for ~90 seconds, then finish w/ grated parmesean and home grown basil.