I've made all different types of pies, except for pepperoni! Well here it is ๐.
Star of the show is the dough. It is a 100% biga preferment. 70% Final hydration.
12hrs room ferment, 12hrs fridge. Next day, cut it up added it to the mixer, along with the salt and the final 50% of the cold water slowly. Mixed for 4 minutes slow speed, and then brought it up medium speed for the final 7-8 minutes or until 75f.
A couple of stretch and folds and made a nice tight ball, divided + went into the fridge for an additional 24 hours.
Pulled out 3 hours prior to cooking. Cooked in the Gozney Roccbox for just over a minute with a few rotations.
by skylinetechreviews80
2 Comments
I thought this was a flaming wave from the thumbnail
I can almost smell it through the screenโI want a bite too.