Second attempt using [https://barpizzabarpizza.com/recipe/homemade-south-shore-bar-pizza-dough-recipe/\] didn't taste righit with cheddar, so this one is all whole-milk mozzarella.
by jonmead
Second attempt using [https://barpizzabarpizza.com/recipe/homemade-south-shore-bar-pizza-dough-recipe/\] didn't taste righit with cheddar, so this one is all whole-milk mozzarella.
by jonmead
1 Comment
Looks great!
I’ve used this recipe, too, with good success, but the volume measures were driving me crazy, so I converted it to weight:
* 450g AP
* 5g yeast
* 8g sugar
* 227g water
* 24g neutral oil
* 30g butter
* 12g salt
I reduced the yeast because, frankly, he uses too much yeast. I also like to let the dough rest overnight, wrapped in plastic in the fridge, though it’s not necessary. Also, he says you need fine salt. Not true. But having the salt in weight means it doesn’t matter.
Anyway…
https://preview.redd.it/x2guaw4cy0ug1.jpeg?width=3024&format=pjpg&auto=webp&s=fe8cf37188ca2dcf29bfbfbc3f251f0adda843f8