1kg 00 Caputo, 62% hydration, 30 g Sea salt, 0.5G Caputo IDY. Mix 10 min 3 slap & fold 12 min apart. Bulk ferment 24 hr. Make pizza balls 275g ea 36hr…. Total 60hr….all at 60f(15.6c) except bench work. I use very cold water… wood fired @ 900f(480c)
hkr
This is beautiful. What kind of cheese did you use?
hellgatsu
One of my favourite is with Provola and italian sausage, since I’m a baby man I also add french fries.
zetaxxprod
tip: in italy (not just because WE do that is just better) we put our sausage in little pieces on the pizza, just take a raw sausage (an italian one) and pull the intestine (yes the “skin” around italian sausages is pig intestine) towards you, the meat should come out of the intestine and give you nice little balls, now with the “ball” in your hand take little pieces and put them on the pizza! i swear it’s 100% better, it cooks a lot better
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1kg 00 Caputo, 62% hydration, 30 g Sea salt, 0.5G Caputo IDY. Mix 10 min 3 slap & fold 12 min apart. Bulk ferment 24 hr. Make pizza balls 275g ea 36hr…. Total 60hr….all at 60f(15.6c) except bench work. I use very cold water… wood fired @ 900f(480c)
This is beautiful. What kind of cheese did you use?
One of my favourite is with Provola and italian sausage, since I’m a baby man I also add french fries.
tip: in italy (not just because WE do that is just better) we put our sausage in little pieces on the pizza, just take a raw sausage (an italian one) and pull the intestine (yes the “skin” around italian sausages is pig intestine) towards you, the meat should come out of the intestine and give you nice little balls, now with the “ball” in your hand take little pieces and put them on the pizza! i swear it’s 100% better, it cooks a lot better
Inspired by chris bianco’s “wise guy” ?