So it’s national pizza day and I’ve wanted to try this for a while… I don’t have all the necessary equipment but I did use the ingredients, specific quantities and method from the AVPN website.
Makes 1x 270g base – 155g caputo pizza flour, 94ml water, 15g starter, 4.7g salt. 70g cirio tomatoes hand crushed, 80g fior de latte, 7g parmigiano reggiano, 7g EVOO, few basil leaves
Mix in stand mixer 10 mins adding ingredients as follows water, starter, salt, flour. Bench rest under damp cloth, ball and bulk ferment up to 24h.
Hand stretch using v small amount of flour, top with tomatoes, basil, mozz, parm then oil.
Cook ~90s @ ~450C. Eat.
by Man_On_Fire_UK
1 Comment
That looks amazing