Finally getting the “pop” consistency I have been looking for.
by Mdbpizza
9 Comments
Mdbpizza
Dough:
500 Caputo Super Nuvelo 500g Caputo Pizzeria
630 ml ice cold water
.5g fleshiman compressed fresh yeast
30g sea salt
1. analyse 50/50 water & flour for 1hr 2. mix all flour and water with yeast in Kitchen Aid pro 8 mixer with screw – mix 10 min 3. add salt at about 5 min 4. dough onto counter and need about 10 folds – hand kneading 5. do 3 slap and folds 15 min apart – I do this until the dough ball is smooth
-Bulk ferment 60f 24 hours
• remove from cooler let sit for 10 min or so • make 6 dough balls of approx 275g each
Proof: 60f 24hr +/- 6…. It’s a play here watching the dough…. Might have to bring it room temperature might have to put it in the fridge.
Remove from fridge 2hr before cooking
I use semolina flour for stretching the dough
Pizza toppings:
Margherita w/Anchovies and with red onion
• tomato sauce (Sam Marzano tomatoes hand crushed with salt and basil leaf), whole milk mozzarella, bit of olive oil, parm.
La Rosa – red onion, olive oil, parm & pistachios
Fig & Prosciutto
• fig prosciutto goat cheese & arugula
Fire about 90 seconds at 850/900f
I use a WFO by Mulignani
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[deleted]
cookinthescuppers
Thanks for sharing Beautiful pie
aussiecrustcrusader
Looks great, nice leoparding, would totally smash
smashburgerman
Bravo maestro!
Leicageek
Thanks for the details! Looks awesome
malamamaui
tell me more about your oven
herrmination13
when you form the dough do you keep it thick at the crust to get it like this?
CraigJBurton
More Cannotto or Contemporanea I think. We love the Pizza Rosa too. 😁
9 Comments
Dough:
500 Caputo Super Nuvelo 500g Caputo Pizzeria
630 ml ice cold water
.5g fleshiman compressed fresh yeast
30g sea salt
1. analyse 50/50 water & flour for 1hr
2. mix all flour and water with yeast in Kitchen Aid pro 8 mixer with screw – mix 10 min
3. add salt at about 5 min
4. dough onto counter and need about 10 folds – hand kneading
5. do 3 slap and folds 15 min apart – I do this until the dough ball is smooth
-Bulk ferment 60f 24 hours
• remove from cooler let sit for 10 min or so • make 6 dough balls of approx 275g each
Proof: 60f 24hr +/- 6…. It’s a play here watching the dough…. Might have to bring it room temperature might have to put it in the fridge.
Remove from fridge 2hr before cooking
I use semolina flour for stretching the dough
Pizza toppings:
Margherita w/Anchovies and with red onion
• tomato sauce (Sam Marzano tomatoes hand crushed with salt and basil leaf), whole milk mozzarella, bit of olive oil, parm.
La Rosa – red onion, olive oil, parm & pistachios
Fig & Prosciutto
• fig prosciutto goat cheese & arugula
Fire about 90 seconds at 850/900f
I use a WFO by Mulignani
[deleted]
Thanks for sharing
Beautiful pie
Looks great, nice leoparding, would totally smash
Bravo maestro!
Thanks for the details! Looks awesome
tell me more about your oven
when you form the dough do you keep it thick at the crust to get it like this?
More Cannotto or Contemporanea I think. We love the Pizza Rosa too. 😁