Just a simple cheese with pecorino, low moisture mozzarella and Parmesan on top after baking. 2nd pie is a BBQ chicken pizza. Wanted to try something a little different. My current recipe is a cold ferment and I’m enjoying the texture and crispness I get from my steel and oven, but I do feel like I could get a little more flavor out of the dough. Might try switching up the yeast to SAF red. Any recommendations for a tastier dough, I’m all ears. (For the record, the taste is good, I just think it could be better.)
by drewdangerous
2 Comments
How long are you fermenting? What flour are you using?
If you’re up for it i see a lot of people use biga and poolish which would most likely deepen the flavor