Classic margarita and Marinara pizza. I did add fresh oregano and basil from my garden.
I used
King Arthur’s 00 flour – 80%
King Arthur’s bread flour – 20%
Total hydration was around 67%
All hand mixed flour, stretch and folds
Poolish over night (40% of the flour and water)
Mixed in with rest of flour and water then 1 hour bench rest, 24 flour cold ferment, took it out 4 hours before (wait 1 hour, then balled, 2.5 hours bench rest).
Thoughts on it were:
While I really appreciate the tender chew, it was too over hydrated. Next time I’ll stick to 100% 00 flour and 61-62% hydration. It was really annoying having to be so extra delicate with the dough balls. Instead of poolish I’ll stick to biga as my preferment and have a forearm work out mixing it by hand 😂
Would love any thoughts or feedback on it 🙂
by Old_Fisherman_9380