I feel like my pizza game is starting to reach really good levels. Last night I had a 12 inch Neapolitan style with pepperoni, sautéed onions, green peppers, and three types of cheeses (ricotta, mozzarella and sheep’s milk pizza cheese from some small WI local place), plus a little bit of Pi spice blend. Dough was 10 dough balls at 230g each. 62% hydration (caputo Blue pizza flour 1,394g, water 864g, salt 42g, ADY 3.02g). 90 min bulk, fridge for 4 days as balls. 100 sec cook in Breville Pizzaiola at 750
jal0001
My last pizza looked almost the same and had similar ingredients (not as pretty though).
How did you deal with the insane amount of moisture on yours? Ricotta is even more of a milk balloon than mozzarella!
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I feel like my pizza game is starting to reach really good levels. Last night I had a 12 inch Neapolitan style with pepperoni, sautéed onions, green peppers, and three types of cheeses (ricotta, mozzarella and sheep’s milk pizza cheese from some small WI local place), plus a little bit of Pi spice blend. Dough was 10 dough balls at 230g each. 62% hydration (caputo Blue pizza flour 1,394g, water 864g, salt 42g, ADY 3.02g). 90 min bulk, fridge for 4 days as balls. 100 sec cook in Breville Pizzaiola at 750
My last pizza looked almost the same and had similar ingredients (not as pretty though).
How did you deal with the insane amount of moisture on yours? Ricotta is even more of a milk balloon than mozzarella!