🍍Warning: last picture might trigger some people, especially Italians – sry
Well, I finally convinced myself that I need yet another hobby which is not the best suitable for a single who loves pizza. 😅
In the past I just did some random pizza recipes in regular oven, then switched to my Weber Grill with pizza stone, but lets face it. Waiting more than two minutes for a pizza is a crime.
Sooo… fast forward and I own a P134H now, my Wilfa ProBaker is also on the way and I need a better diet plan or give away free pizza to my neighbors soon 😀
Did 12 pizzas for my family and friends on mothers day. Mother was happy, so goal achieved and I could improve my skills. Turns out making 12 in a row is not as easy as you think 😀
Recipe is pretty basic, 65% Hydration and Caputo flower (6x Pizzera, 6x Chef / Cuoco – honestly didn't noticed a difference but maybe it was just my pure excitement)
This was also my first time to freeze the dough (I had to prep it a week before) and it worked out surprisingly well. Which is good, because that means I can do a whole batch of 6 and freeze the ones I don't eat (thanks to this sub I got the convenience and tips).
I made the dough, let it one day in the fridge and then froze it.
Took it out of the freezer a week later, let it in the fridge for a day and then proceeded as usual (take it out 4h before baking and lets gooooo).
Would love some feedback, I absolutely overdid it with the fior di latte, but damn it was tasty.
Still need to figure out the perfect temps and need to improve / learn a few things to get the perfect neapolitan pizza.
Next batch is already planned 🍕
by ugxDelta