75% hydration same-day dough.
500g 00 flour, 1% yeast, 2% salt, 2% sugar. No oil in the dough but plenty in the pan before proofing.
Three hour bulk rise followed by a four hour proof in the pan.
I got a really good crispy edge all the way around and a nice fluffy chewy crumb. I normally don't go for thick pan pizza but I made this on request.
by repohs
1 Comment
That looks so good