I used a higher % yeast than I usually do and and it came out much nicer than expected. I usually do about
0.2% for long ferments, but I decided to say fuck it try out 1.5% yeast, 2% salt and 66% hydration with a 48 hour cold ferment. Flour was 50/50 tipo00 and bread flour.
I usually take my dough out of the fridge a few hours before cooking, but I cooked these straight from the fridge and stretched them out and they came out great.
Cooked on a steel, preheated @ 250°c with the grill on. I stretch the dough onto parchment and top it, then whip the parchment out after about 2/3 minutes. Then do a couple of 90° turns at 3 minute intervals until I'm happy with how it looks. By the time the top looks good, the dough is usually cooked nicely too.
These came out great imo. I guess I'll just have to make more to make sure 😂
by Shanbo88
2 Comments
Pepperoni chicken sounds like an interesting combination! How is the chicken seasoned or prepared?
What’s the other 34%?
/s