Never made pizza with my own hands and finally at 34, with my new Effeuno n3 I managed to make some.
Many errors, still much, much to learn and improve but I am just happy to be able to bake some pizzas
by Shirohige1991
Never made pizza with my own hands and finally at 34, with my new Effeuno n3 I managed to make some.
Many errors, still much, much to learn and improve but I am just happy to be able to bake some pizzas
by Shirohige1991
2 Comments
Looks good. Try a little less sauce or dry your cheese in a paper towel it’ll help with moisture
Biggest error was the flour. Wanted to make a good inpression on friends so I bought a artigianl flour from a mill near my home but it wasn’t that good for pizzas.
Dough
1322 g mill flour type 1(100%)
793g Water (60%)
40g Salt (3%)
7 g Yeast
Toppings
Mozzarella fior di latte
Sauce
Parmesan (fresh grated)
Fresh basil
Extra Virgin Olive Oil
Sauce
Canned tomatoes (400g)
Salt to taste (2-2.5g)
A few basil leaves
Zucchero one pinch
Method
Dissolve the salt and the yeast in the water, then add the flour. Use your hands to mix the dough until all the flour is absorbed and there are no dry patches left.
Allow the dough to rest undisturbed for a half hour.
Perform a series of three coil folds on the dough, spaced out by 15-minute intervals. Af
Create 8 dough balls, each weighing 270g.
6h lieven.
Baking
Baked in a N3 with the biscotto floor at about 390 – 450