Recipe is 450g Anna Napoletana 00, 50g whole wheat, 10g seasalt, 100g starter, 375g water. No real kneading but do a pull/combover thing four times during ferment at room temp over 4–5 hours, make four balls then hit the fridge for 24-72 hours. Have to build on the peel, as it doesn’t survive a pull transfer but the result is crisp and chewy. Lower the flame on the fyra for 10 mins but then go full bore when the pie is launched.
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Recipe is 450g Anna Napoletana 00, 50g whole wheat, 10g seasalt, 100g starter, 375g water. No real kneading but do a pull/combover thing four times during ferment at room temp over 4–5 hours, make four balls then hit the fridge for 24-72 hours. Have to build on the peel, as it doesn’t survive a pull transfer but the result is crisp and chewy. Lower the flame on the fyra for 10 mins but then go full bore when the pie is launched.