Love the front of the peel, don’t see that on wooden peels. Oh and the pizza looks great too.
galaxybrowniess
Looks great, nice photography too!
md_rav
What a great pizza!
What’s your dough recipe and method?
prf_q
Recipes are mandatory per sub rules.
Zecathos
Recipe:
Dough hydration: 68% Flour: Molino Dallagiovanna La Napoletana and a little hit of Polselli Vivace Salt: 2,9h Sourdough starter: 3,8%
~14h RT bulk rise followed by ~22h in the fridge balled
Dough:
1. Mix the flour and water, begin autolyse 2. After 2 hours, add the sourdough starter and mix well 3. Wait for 30 minutes and add the salt 4. Knead the dough for 5-10 minutes until smooth 5. Fold the dough 1-2 times during the bulk rise if you want to to bring some additional strength to the dough, not mandatory 6. Once time is up, make dough balls (230-260g) and put them in to the fridge. 7. 2-3 hours before baking, take the dough balls to room temperature
Tomato sauce:
1. Prepare the sauce 1 day in advance to let the flavors develop 2. San Marzano tomatoes, hand crushed 3. Add some salt, olive oil and basil to taste
Baking:
1. Heat your oven to about 430C in the middle of the stone 2. Bake for about 1 minute, turning the pizza when needed to get the pizza to cook evenly
9 Comments
Love it!
Looks great! Love the lighting on the shot too.
Beauty shot of a remarkable pie.
Love the front of the peel, don’t see that on wooden peels. Oh and the pizza looks great too.
Looks great, nice photography too!
What a great pizza!
What’s your dough recipe and method?
Recipes are mandatory per sub rules.
Recipe:
Dough hydration: 68%
Flour: Molino Dallagiovanna La Napoletana and a little hit of Polselli Vivace
Salt: 2,9h
Sourdough starter: 3,8%
~14h RT bulk rise followed by ~22h in the fridge balled
Dough:
1. Mix the flour and water, begin autolyse
2. After 2 hours, add the sourdough starter and mix well
3. Wait for 30 minutes and add the salt
4. Knead the dough for 5-10 minutes until smooth
5. Fold the dough 1-2 times during the bulk rise if you want to to bring some additional strength to the dough, not mandatory
6. Once time is up, make dough balls (230-260g) and put them in to the fridge.
7. 2-3 hours before baking, take the dough balls to room temperature
Tomato sauce:
1. Prepare the sauce 1 day in advance to let the flavors develop
2. San Marzano tomatoes, hand crushed
3. Add some salt, olive oil and basil to taste
Baking:
1. Heat your oven to about 430C in the middle of the stone
2. Bake for about 1 minute, turning the pizza when needed to get the pizza to cook evenly
Looks great!