On the journey to mastering the “at home pizza“, I started this journey six months ago. And I am finally getting somewhere that I am very pleased with! Struggled on the launch a little bit. Accidentally burned one side with the broiler.
This recipe was a 20% Poolish.
KA Bread Flour 175 g 70%
KA 00 Flour 75 g 30%
Water 162.5 g 65%
Salt 6.25 g 2.5%
Olive Oil 3.75 g 1.5%
Diastatic Malt Powder 0.5 g 0.2%
Sugar 0.5 g 0.2%
Active Dry Yeast 0.15 g 0.06%
Total fermentation time 72 hours.
I’ve had a hard time getting a really crispy undercarriage. Home oven is at 550°, on a pizza stone, preheated for one hour. Is it possible to get a really crispy undercarriage given these conditions? Or does it require a much hotter oven and steel?
by Jzaharek53
2 Comments
Great looking pie. For crispy crust, get a steel, 3/8-inch thick if you can.
Top quality.