150g 12% flour, 90g water, 4.5g salt, ½g yeast, 4g olive oil. 25hrs cold ferment, 2hrs room temperature before stretching. Oven heated to 300°c (max "cleaning" temperature) then cooked for 8-9 mins. I used alot of semolina when stretching which helped me get it rounded and it launched really well. Toppings are tinned tomatoes crushed with dried oregano and pressed garlic, parma ham, prosciutto, mozzarella. Once again the crust took a long time to brown but was quite bready or like a dense foccacia. The base was quite crispy and held up well. I forgot to photo underneath but it was pale again and undercooked, that wont change till I get a pizza steel I guess. I feel like having the oil in the dough helped a little. Starting to get used to the process now. Will try some longer ferment when I can fit it in my schedule, but am very much enjoying making these mad pizzas.
Is there a recommended final dough balls weight to pizza stretching size ratio? like 250g ball for a 12-14" etc?
by Capt_Vindaloo
3 Comments
~250g ball for 12-inch, ~330g for 16-inch
It depends on the thickness you’re aiming for. I like a thin base too. It looks good!
You’ll definitely do better with a longer ferment or using more yeast. That is a very small amount of yeast for such a short cold ferment. It looks tasty though!
Show me the insides!