Dough ingredients: All % are with respect to the flour amount
KA Bread Flour
62 % water,
0.35 % Active Dry Yeast,
2 % salt and sugar each,
1.5% extra virgin olive oil,
Mixed and hand-kneaded the dough for about 10 minutes. Stored in air-tight oiled containers for 10 min at room temp and 24 hr in the fridge later.
Took the dough out 3 hr prior to baking. Was my first time carrying the dough and equipment to a friend’s house. Was a bit nervous working with a different home oven.
Preheated a 3/8th of an inch thick baking steel plate at 550 F for about an hour. Baked for 3, and broiled for 2 minutes.
Sauce: Cento San Marzano peeled tomatoes milled later. Added some olive oil, garlic, oregano and salt.
Cheese:Got blocks of Boars Head Mozzarella cheese from a nearby Deli and shredded later.
2 Comments
Dough ingredients:
All % are with respect to the flour amount
KA Bread Flour
62 % water,
0.35 % Active Dry Yeast,
2 % salt and sugar each,
1.5% extra virgin olive oil,
Mixed and hand-kneaded the dough for about 10 minutes. Stored in air-tight oiled containers for 10 min at room temp and 24 hr in the fridge later.
Took the dough out 3 hr prior to baking.
Was my first time carrying the dough and equipment to a friend’s house. Was a bit nervous working with a different home oven.
Preheated a 3/8th of an inch thick baking steel plate at 550 F for about an hour.
Baked for 3, and broiled for 2 minutes.
Sauce: Cento San Marzano peeled tomatoes milled later. Added some olive oil, garlic, oregano and salt.
Cheese:Got blocks of Boars Head Mozzarella cheese from a nearby Deli and shredded later.
Nice