Made bbq chicken pizza with caramelized onions, and a classic pepperoni. Dough is around 63% hydration using all Caputo Americana “00”. 24 hour room temp bulk rise, then balled and fermented for another 8 hours. Really happy with the results — the lower hydration works really well with the Americana flour.
Used up the remaining galbani/stella whole milk mozzarella I had from the Chicago style thins I made last week. Finished with pecorino and oregano for both.
Happy to hear any feed back
by dyem4
4 Comments
Looks great
Strong work!
Looks well executed overall. Browning is on point, no gum line, and the rim shows strong oven spring. The crumb is expanding vertically, which makes sense given ~63% hydration, long room-temp bulk, and Americana flour. That combo tends to build strength quickly and rely on oven spring for lift rather than developing a more webby internal structure during fermentation. If that’s the texture you’re aiming for, you nailed it. If you ever want a more open, lacey interior, the next levers would be slightly higher hydration, earlier balling, or shifting some ferment time cold to build internal gas before bake. But for a next-day workflow, this is a solid result.
Beautiful.