I don't know what the hell I did right, but it was something 😂.
20% Caputo Nuvola Super + 80% Caputo pizzeria
Sosalt fine sea salt.
Red star ADY.
Made an absolutely beautiful direct dough recipe, Incorporated the salt after the autolyse. 3-Hour room temperature fermentation (69f) followed by 24 hours refrigerated. Brought back to temperature, for about 4 hours on the day of baking.
First pie is a Cosacca, the other probably is a toasted panko with locatelli pecorino + basil, and the final pie was a more traditional margarita with a smaller cornicione.
Might be three of the nicest pizzas I've ever made. Even stretching it was pure perfection. I included the process final slide.
Enjoy!
by skylinetechreviews80
1 Comment
Im beginning to think shaping plays just as much a part of this style as recipe. I always thought such a pronounced crust needed much higher hydration, but you’ve proven that is not the case.