Hey everyone – I wanted some feedback on this dough. The pizza actually turned out pretty good (crust was very airy and risen with good leoparding).
My scale is being mailed to me, so I donāt have my recipe in terms of % yet. Recipe below:
– 500ml warm water – half teaspoon of yeast (Caputo Lievito Secco dry yeast) – 1.5 tablespoon of salt – added flour in KitchenAid until dough was no longer tearing (still pretty wet and sticky)
After mixing in kitchenaid, I hand stretched for 5 min, then let sit in a bowl for an hour and it rose a decent amount.
Afterwards, I formed into 6 balls inside the proofing trays and set in refrigerator for 24 hours.
I opened it and it looked like this.
Any feedback would be more than helpful. Thanks everyone!
1 Comment
Hey everyone – I wanted some feedback on this dough. The pizza actually turned out pretty good (crust was very airy and risen with good leoparding).
My scale is being mailed to me, so I donāt have my recipe in terms of % yet. Recipe below:
– 500ml warm water
– half teaspoon of yeast (Caputo Lievito Secco dry yeast)
– 1.5 tablespoon of salt
– added flour in KitchenAid until dough was no longer tearing (still pretty wet and sticky)
After mixing in kitchenaid, I hand stretched for 5 min, then let sit in a bowl for an hour and it rose a decent amount.
Afterwards, I formed into 6 balls inside the proofing trays and set in refrigerator for 24 hours.
I opened it and it looked like this.
Any feedback would be more than helpful. Thanks everyone!