Another pizza night over here!
This time I made an 18hour direct dough using Caputo Saccorosso at around 60-61% hydration. I couldn’t keep the dough at a steady 68-70 Fahrenheit all day, so I kept moving it around to stay as close as possible. 😅 I also set my dough app about 2-3 Fahrenheit warmer than the expected room temperature.
by lovejessiejo
1 Comment
Oh I almost forgot the recipe.
For the first one:
500g flour, I used about 0.4g of fresh yeast. Topped with fresh mozzarella, grated Grana Padano, and sweet cherry tomatoes, then baked in my N3 at around 750-850 Fahrenheit for about 90-100 seconds.
The second one:
500g flour, same 0.4g yeast. Topped with fresh mozzarella, spicy pepperoni, sliced jalapeños and a simple tomato sauce.
Same in the N3.
Hope everyone has a great day! ❤️