Baked in my regular oven at 500 on a pizza stone.by fred_dela indoor pizza ovenpizza 2 Comments fred_dela 2 hours ago 350 g NY style dough with poolish and olive oil.Poolish the night before: 75 g bread flour / 75 g water / Small pinch instant yeastNext day mix in: 137 g bread flour / 61 g water / 4 g salt / Small pinch yeast / 5 g olive oilMix, rest 20 min, knead. 30 min room temp, ball, then 24 h cold ferment. Remove 3 h before baking.Baked at 500°F on a pizza stone, low bake for bottom heat, broil a minute for top color. LivermoreP1 2 hours ago Why is it so small!? 😉Write A CommentYou must be logged in to post a comment.
fred_dela 2 hours ago 350 g NY style dough with poolish and olive oil.Poolish the night before: 75 g bread flour / 75 g water / Small pinch instant yeastNext day mix in: 137 g bread flour / 61 g water / 4 g salt / Small pinch yeast / 5 g olive oilMix, rest 20 min, knead. 30 min room temp, ball, then 24 h cold ferment. Remove 3 h before baking.Baked at 500°F on a pizza stone, low bake for bottom heat, broil a minute for top color.
2 Comments
350 g NY style dough with poolish and olive oil.
Poolish the night before: 75 g bread flour / 75 g water / Small pinch instant yeast
Next day mix in: 137 g bread flour / 61 g water / 4 g salt / Small pinch yeast / 5 g olive oil
Mix, rest 20 min, knead. 30 min room temp, ball, then 24 h cold ferment. Remove 3 h before baking.
Baked at 500°F on a pizza stone, low bake for bottom heat, broil a minute for top color.
Why is it so small!? 😉