DOUGH: water (950g) tipo 00 flour (1.5kg) salt (56g) olive oil (42g) fresh yeastt (0.6g)
TECHNIQUUUUEEE whisk water salt yeast then pour in flour – all in a big bowl. set for 30min then fold the dough a bunch 3 times with an interval of 15min set in 21° room temp for 13h ball em then put em in boxes for like 12hours make em into circles by throwing them inbetween your hands
used a pizza oven for a green mountain grill smoker haven’t had amazing results until today – luckd out on the weather and grill rng 🙂 stone at a temp of 390°
made around 10 dough balls at 250g each
pizza topping 0_o
GORILLAN: san marzano tom fior de latte pruciotto cotto basil pecorino olive oil
SALLY: Crème fraîche fior de latte mushrooms pancetta garlic fried in truffle oil – after cookin Peccccorinnnno parsley truffle oil
3 Comments
DOUGH:
water (950g)
tipo 00 flour (1.5kg)
salt (56g)
olive oil (42g)
fresh yeastt (0.6g)
TECHNIQUUUUEEE
whisk water salt yeast then pour in flour – all in a big bowl.
set for 30min then fold the dough a bunch 3 times with an interval of 15min
set in 21° room temp for 13h
ball em then put em in boxes for like 12hours
make em into circles by throwing them inbetween your hands
used a pizza oven for a green mountain grill smoker
haven’t had amazing results until today – luckd out on the weather and grill rng 🙂 stone at a temp of 390°
made around 10 dough balls at 250g each
pizza topping 0_o
GORILLAN:
san marzano tom
fior de latte
pruciotto cotto
basil
pecorino
olive oil
SALLY:
Crème fraîche
fior de latte
mushrooms pancetta garlic fried in truffle oil
– after cookin
Peccccorinnnno
parsley
truffle oil
DESSERT PIZZA
mascarpone
nutella
blueb
raspb
hazelnutz
didn’t use a filter on the pics – accidentally poured flour on the phone 0-0
Looks great! The mushroom pizza sounds incredible and that dessert pizza looks amazing.
Thing about pizza, your always better than your last! Hope you had fun