Baked on steel on oven floor at max temp (250C) for 9 mins
Broiled on highest rack for 2 mins
Crisp and light while crust still soft and not dry due to high hydration and olive oil
Dough
76% hydration
4% olive oil
2.5% salt
1% diastatic malt
.20% caputo lievito dry yeast
48 hour cold fermented
by valhallarecords
3 Comments
Fuck that looks great 👍 🍕
So at 76% hydration, is the dough not to “wet”? Like after the 48 hours, taking it out of the fridge to warm up, I feel like it would just be way too wet and would be hard to shape.
