Unintentional science project gone good?
6 days ago, I made a direct dough 62% hydration with a 50/50 mix of Caputo nuvola super + Caputo pizzeria. I let it bulk ferment at room temperature for 2 hours and then prepared them into roughly three 250 g dough balls.
Popped them into the fridge with the intentions of cooking them on Saturday…
Work, kids, Soccer… Those babies stayed in there until this morning, 5 full days(120hrs). I thought she was dead… But she had some life in her still.
Decided to go the home oven route, and I preheated my pizza steel at 550° f. Dressed the pizza + then I brushed on a 50/50 mix of avocado oil and olive oil onto the crust. I baked for 6 minutes on the bottom rack, and then I brought it up to the top under the broiler for just less than 2 minutes.
What I created was one of the best tasting, lightest and crispiest unintentional "New York style" pizzas I've ever made.
I used mutti tomatoes, galbani mozzarella, dried basil and red pepper flakes.
Moral of the story… Try to be more forgetful sometimes, it inspires greatness! (Not guaranteed 😂)
by skylinetechreviews80
1 Comment
Outstanding