Outcome of my try. As requested Im posting pictures here. Pizza was very digestive, a bit sourish as I wanted. More info in commentsby sfxterlt Domestic OvenNapoletanaNeapolitanNeapolitan pizzapizzaPizza Napoletana 3 Comments sfxterlt 3 years ago Thank you guys so much for your comments. As recommended I reshaped balls after getting them out of fridge for 30 and left rising for 4 hours. Pappas34 3 years ago The final result is not aesthetically bad, but the taste you describe is due to the fact that the fermentation was too much.I still don’t understand why reaching 48h when 24h are more than enough for perfect maturation.Going 48h with a flour like Caputo Pizzeria is almost going beyond the limit of flour, it brings no benefit to the final result.For such long leavenings/maturations you should use a stronger flour or at least mix it with for example Manitoba. Baaronlee 3 years ago What does “pizza was very digestive” mean?Write A CommentYou must be logged in to post a comment.
sfxterlt 3 years ago Thank you guys so much for your comments. As recommended I reshaped balls after getting them out of fridge for 30 and left rising for 4 hours.
Pappas34 3 years ago The final result is not aesthetically bad, but the taste you describe is due to the fact that the fermentation was too much.I still don’t understand why reaching 48h when 24h are more than enough for perfect maturation.Going 48h with a flour like Caputo Pizzeria is almost going beyond the limit of flour, it brings no benefit to the final result.For such long leavenings/maturations you should use a stronger flour or at least mix it with for example Manitoba.
3 Comments
Thank you guys so much for your comments. As recommended I reshaped balls after getting them out of fridge for 30 and left rising for 4 hours.
The final result is not aesthetically bad, but the taste you describe is due to the fact that the fermentation was too much.
I still don’t understand why reaching 48h when 24h are more than enough for perfect maturation.
Going 48h with a flour like Caputo Pizzeria is almost going beyond the limit of flour, it brings no benefit to the final result.
For such long leavenings/maturations you should use a stronger flour or at least mix it with for example Manitoba.
What does “pizza was very digestive” mean?