This is my first post here so I hope I’m doing this right. I have been in a real slump lately but everything came together last night for some great pizza. I just need to share this with someone who cares.
These are 2 of 4 pizzas from this recipe:
615g King Arthur 00 Pizza Flour
380g (62%) water
18g (3%) salt
1.3g (.24%) red star ADY
I did an initial bulk proof at room temperature for about six hours before balling. Then fridge for about 15, then room temp for about three more before baking.
It was cold and windy so I saw temperatures in the low 800s, but the pizza was still coming out in about 100 seconds. I’ve had had a huge problem getting enough rise out of my fermented dough so I know I over proofed this batch a bit, but I was super happy with the results. Any feedback is welcome!
by TheGreatCornholiio
1 Comment
This looks incredible. I’ve been struggling with workable dougj recipes when using king arthur 00 but this just signaled I can get a rise with lower hydration! How was the flavor of the dough? I’ve been fermenting for 72hrs but not noticing that much of a difference with sub 24hrs.