I saw Julian Sisofo dropped a new pizza video, and wanted to give it a shot. Prepared everything last night about 10:00 p.m.. 6:00 a.m. this morning I divided up the dough balls and let them rest for just under 4 hours.
Knocked out the air, and rolled out each dough. Stretched to just under 14 in give or take. Topped with Passata, oregano, strachiatella, Hot pepper and olive oil.
Plan on getting a little more inventive with the toppings, but these were for my two boys. Paper thin.
Personally not a huge fan of the pizza Romana/ tonda/ New Haven style but they both finished each pizza.
Something new and something fun. Enjoy. Details below.
Ingredients:
0.5g active dry yeast
210g water
380g Molino Signetti Classic Pizza (or strong flour)
8gsalt
15g olive oil
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Mix all ingredients in a bowl until incorporated. Rest for 15 minutes.
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Knead the dough on the table.
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Bulk ferment at room temperature for 8 hours.
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Divide into three 203g dough balls and shape tightly.
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Proof at room temperature for 3-4 hours.
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Bake at 550F for around 5-7 minutes.
by skylinetechreviews80
4 Comments
Amazing ๐ much love from near Roma โค๏ธ
You can shove that down my throat at any time
Nice, Sisofo really knows his stuff, great YouTube channel for making pizza
Try stretching it with your hands from the outside in, you might like it even better (at least i do). Looks good already though!