Hand-kneaded the dough for 10 minutes, balled and kept in air-tight plastic container with some olive oil to prevent sticking. Kept the dough for a 9-hour room temperature fermentation. Preheated a 3/8th inch thick baking steel at 550 F for 1 hour Baked for 5 min-last 2 min with the broiler
Cheese: Sliced Whole Milk Mozzarella(Boars Head Brand) and grated Pecorino Romano
Sauce: Mutti whole peeled-milled later. Added salt and oregano
4 Comments
Dough:
KA Bread Flour
All % are with respect to the flour amount
65 % Hydration
0.08% Active Dry Yeast
2% salt
2% sugar
Hand-kneaded the dough for 10 minutes, balled and kept in air-tight plastic container with some olive oil to prevent sticking.
Kept the dough for a 9-hour room temperature fermentation.
Preheated a 3/8th inch thick baking steel at 550 F for 1 hour
Baked for 5 min-last 2 min with the broiler
Cheese: Sliced Whole Milk Mozzarella(Boars Head Brand)
and grated Pecorino Romano
Sauce: Mutti whole peeled-milled later. Added salt and oregano
Looks really good!
apizza attempt but NY style success
Yeah this is perfection