Parmesan grated fresh on top, not pre-shred XD. 5×8 Lloyd pan used.
Dough Recipe:
– 90g Bread Flour – 50g Water – 21g Beer – 2g Salt – 10g Olive Oil – 2g Yeast
1. Mix together, then allow to rise until at least doubled in size. 2. After doubled, stretch the dough and fold in on itself at least 5-6 times. It’s very sticky, so make sure to have a wet or oiled hand. 3. Allow to rise once more and repeat the fold after it has doubled again. 4. Place into the fridge and allow the dough to slowly ferment over the next 24 hours, up to two weeks.
Bake Method:
1. Place rack on the second lowest slot. 2. Set oven to 450 degrees. 3. Oil pan and place dough inside. Allow time to relax so that it will stretch properly. 4. Place in the oven and parbake for 6-7 minutes. 5. Take out and add toppings (sauce, cheese, & pepperoni in my case). 6. Cook for an additional 13 minutes or until the cheese has started to take on your preferred amount of browning. 7. Remove to a wire rack to cool for 5 minutes, then dig in!
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Using Member’s Mark pre-shred Low Moisture Part Skim Mozz. It’s much thicker than a usual pre-shred. Using their cheddar. I’ve found good results with any larger pre-shred as long as it’s using starch. Cellulose is all you need to stay away from for the most part. Yes, it’s not as homogenous as shredding a block, but as you can see here (and I can tell you from several that I’ve made), it works just fine. Stop letting your dreams be dreams and make some pizza.
2 Comments
Parmesan grated fresh on top, not pre-shred XD. 5×8 Lloyd pan used.
Dough Recipe:
– 90g Bread Flour
– 50g Water
– 21g Beer
– 2g Salt
– 10g Olive Oil
– 2g Yeast
1. Mix together, then allow to rise until at least doubled in size.
2. After doubled, stretch the dough and fold in on itself at least 5-6 times. It’s very sticky, so make sure to have a wet or oiled hand.
3. Allow to rise once more and repeat the fold after it has doubled again.
4. Place into the fridge and allow the dough to slowly ferment over the next 24 hours, up to two weeks.
Bake Method:
1. Place rack on the second lowest slot.
2. Set oven to 450 degrees.
3. Oil pan and place dough inside. Allow time to relax so that it will stretch properly.
4. Place in the oven and parbake for 6-7 minutes.
5. Take out and add toppings (sauce, cheese, & pepperoni in my case).
6. Cook for an additional 13 minutes or until the cheese has started to take on your preferred amount of browning.
7. Remove to a wire rack to cool for 5 minutes, then dig in!
___
Using Member’s Mark pre-shred Low Moisture Part Skim Mozz. It’s much thicker than a usual pre-shred. Using their cheddar. I’ve found good results with any larger pre-shred as long as it’s using starch. Cellulose is all you need to stay away from for the most part. Yes, it’s not as homogenous as shredding a block, but as you can see here (and I can tell you from several that I’ve made), it works just fine. Stop letting your dreams be dreams and make some pizza.
Detroit style best style, looks great