My best pizzas to date

First pizza was a pistachio pizza. The base is all havarti and fresh mozzarella, then after you bake, you add truffle oil and honey, then crushed up pistachio. Seriously such a good combo.

I reaaaaally loved this dough. It was 75% hydration with a flour blend of 50% Petra 5037, 45% 0102HP, and 5% 9. The taste from the sprouted grains just made it so GOOD. Definitely my favorite blend so far. It was easy to work with too

100% biga, 45% hydration, 0.22% IDY. Fridge ferment 24 hours

30% hydration (total 75% hydration) 2.5% salt, 2.5% evoo, 0.5% DMP. Ball fridge ferment 72 hours

A nice biga trick I’ve been experimenting with the past 3 months is using hot water inside the biga, that way the inside can ferment and you can put it straight to the fridge. I used 118f water, and the internal of the biga was 87-88f. I did NOT knead the biga. I shook the flour and water in my bowl so it hydrates, then I moved the shaggy dough around with my hands so it all incorporates evenly. Never pressing hard or physically kneading.

I bulk fermented 1 hour at RT, 35 mins in ball form at RT, then straight to the fridge.