For anyone wondering: 900 g German 405 flour (11% protein), 65 % water, 3 % salt, 0,3 % dry yeast, 24 h cold fermentation, 285 g doughballs, 2 h final rise at 25 °C, 90 seconds in the oven at 450 °C,
Pretty simple dough, nothing special! Was more focused on testing the oven and the new equipment.
Waisir
Pizzas look great! How do you rate the electric oven?
SpearandMagicHelmet
These are beautiful. Have you had another pizza oven previously or are you just a savant? Great work!
4 Comments
For anyone wondering:
900 g German 405 flour (11% protein),
65 % water,
3 % salt,
0,3 % dry yeast,
24 h cold fermentation,
285 g doughballs,
2 h final rise at 25 °C,
90 seconds in the oven at 450 °C,
Pretty simple dough, nothing special! Was more focused on testing the oven and the new equipment.
Pizzas look great! How do you rate the electric oven?
These are beautiful. Have you had another pizza oven previously or are you just a savant? Great work!
Beautiful!