Finally got back to pizza making after a little break. Moved, had a second kid, started a new job, etc. However, the lack of time moved me in the direction of using a shorter time frame dough and I’ve been quite happy with the results. I used to do a 3-day cold ferment and have since moved to an overnight Biga. Less space taken up in my fridge, and i don’t have to plan days in advance. Pictured here is 65% hydration, 3% salt, and a very small amount of yeast (~1/8 tsp ADY against 700g flour).
averysuspiciousmoon
I’m so jealous of the speckles on the crust!!! So gorgeous!
2 Comments
Finally got back to pizza making after a little break. Moved, had a second kid, started a new job, etc. However, the lack of time moved me in the direction of using a shorter time frame dough and I’ve been quite happy with the results. I used to do a 3-day cold ferment and have since moved to an overnight Biga. Less space taken up in my fridge, and i don’t have to plan days in advance. Pictured here is 65% hydration, 3% salt, and a very small amount of yeast (~1/8 tsp ADY against 700g flour).
I’m so jealous of the speckles on the crust!!! So gorgeous!