1kg 00 Caputo, 62% hydration, 30 g Sea salt, 0.5G Caputo IDY. Mix 10 min 3 slap & fold 12 min apart. Bulk ferment 24 hr. Make pizza balls 275g ea 36hr. all at 60f except bench work. I use cold water….. chorizo & wood fired vidalia onion… wood fired @ 900f

8 Comments

1. 

   No-Damage6382 3 years ago

   The shape is perfect, the cornicione is well formed but the color is a bit pale, can’t tell whether it’s the picture or the cooking.

   Did it taste good?

2. 

   antibody82 3 years ago

   Looks great. Have you tried to add a little bit of olive oil to get a browner cornicione?

3. 

   Mdbpizza 3 years ago

   https://preview.redd.it/87f9jzci8lma1.jpeg?width=3024&format=pjpg&auto=webp&v=enabled&s=c78ef96f5723407b1eb6146ceb390a7362e3b550

   This is probably a better picture… the oven is Italian style clay wood fired with a gas jet to get it up to temperature

4. 

   DjMoneybagzz 3 years ago

   IDY = Instant Dry Yeast?

5. 

   blastoise1988 3 years ago

   Any particular brand for the tomato sauce?

6. 

   HPTT_88 3 years ago

   I like to use the Poolish method for my dough.

7. 

   adrianbnd 3 years ago

   Are both ferments cold or? Sorry I’m dumb

8. 

   Ziodade 3 years ago

   Nice pizza but… Why are you using metric for the ingredients and fahrenheit for the temperature?