Flour used was Caputo’s Fiore Glut. Dough recipe can also be found on the bag.
My substitutions/ notes are:
Bump hydration up to 90%
Add 12g psyllium husk powder to make dough stronger and stretchier
Portion into plastic-wrapped dough balls(280g each) Allow to ferment 24hrs min. In refrigerator, or 8hrs min on counter. 2 days in fridge (42 defrees)is ideal. Stretch dough on a cornmeal dusted wood counter or large cutting board.
Brush cornicione with olive oil before baking (pizza)
Bake with floor temperature at 750-800
For pita bread, cut each dough ball in half and reform smaller rounds. Roll each round with a pin to 1/4″ thick. Fire at 750-800 with high flame, like pizza. Turn over once dough inflates. 60 seconds bake time, max.
Fredward1986
Pizza and oven look AMAZING.
Now I just need some more inspiration for toppings to convert my non pizza eating sister who is:
– Gluten intolerant – Lactose intolerant – Doesn’t like tomatoes
Man we are so different!
fozzest
Great work, one of the best I’ve seen on this sub. I also do a caputo fiore glut with extra hydration. Love the thought on the pysillian husk, I’ll have to try that 🙂 my main issue is not having an oven that can get that hot, mine always end up hard and dry
ivehaddiarreahsince
Looks awesome- how would you rate the flavor of the crust?
No_Mess_4765
Love it! I use a baking steel in my electric oven. These pictures will help me convince the wife that it’s time to get a proper oven outside.
5 Comments
Flour used was Caputo’s Fiore Glut. Dough recipe can also be found on the bag.
My substitutions/ notes are:
Bump hydration up to 90%
Add 12g psyllium husk powder to make dough stronger and stretchier
Portion into plastic-wrapped dough balls(280g each)
Allow to ferment 24hrs min. In refrigerator, or 8hrs min on counter. 2 days in fridge (42 defrees)is ideal.
Stretch dough on a cornmeal dusted wood counter or large cutting board.
Brush cornicione with olive oil before baking (pizza)
Bake with floor temperature at 750-800
For pita bread, cut each dough ball in half and reform smaller rounds. Roll each round with a pin to 1/4″ thick. Fire at 750-800 with high flame, like pizza. Turn over once dough inflates. 60 seconds bake time, max.
Pizza and oven look AMAZING.
Now I just need some more inspiration for toppings to convert my non pizza eating sister who is:
– Gluten intolerant
– Lactose intolerant
– Doesn’t like tomatoes
Man we are so different!
Great work, one of the best I’ve seen on this sub. I also do a caputo fiore glut with extra hydration. Love the thought on the pysillian husk, I’ll have to try that 🙂 my main issue is not having an oven that can get that hot, mine always end up hard and dry
Looks awesome- how would you rate the flavor of the crust?
Love it! I use a baking steel in my electric oven. These pictures will help me convince the wife that it’s time to get a proper oven outside.