One of the better pizzas I’ve made, really tasty with strong flavours. Starter was way past peak when combined into the dough but seemed to work anyway. Nice crunch to the thin crust with a soft, pillowy inside.
0.15 thickness factor
90% flour
10% semolina
80% water
30% starter
2.5% salt
2% olive oil
Four rounds of four coil folds and 30 minutes rest in between after letting just combined ingredients sit for an hour.
40 hour cold ferment, followed by a 5 hour proof at room temp in a well-oiled Lloyd pan, then topped with sauce and a mix of shredded asiago and pecorino romano cheese.
Baked in a 275C oven on a baking steel for 12 minutes, with a little grated Parmesan on top while cooling (should’ve put some fresh basil on top too).
by ciucciariello