The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza

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golgi70's picture
golgi70

Pizza

some better news. Stones dissent crackle this time around. Saw a recipe for tomato marmalade and had done burrata in the fridge and three together a few pizzas. 

Comments

isand66's picture
isand66

Do you deliver?  Looks like you got a nice charr on your crust.

Happy pizza making!

Ian

dabrownman's picture
dabrownman

mine did yesterday, Yours looks great -.nice baking

golgi70's picture
golgi70

Got the new stones figured I'd get em hot and try pizza.  Made a nice dough too. Tweaked a good recipe from on here but I can't remember the source. 

Poolish

112 g Hp

112   h20, warm

2 g    Yeast

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mix and refridgerate for 15 hours

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Dough

Poolish

288 g  High Protein Flour

168 g  H20

2 g   yeast

10 g himilayan sea salt (the pink stuff)

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autolyse with poolish for 30 minutes.  Add yeast and mix to combine (1-2 minutes)

Add salt to combine (1-2 minutes)  Turn up and develop medium (almost a window)

Bulk Ferment 1 hour (s + f at 30 minutes)

Divide into 2 or 3 (mine was 3) lightly oil place in oiled pan, cover with plastic wrap and refrdigerate (8 -24 hours )

I used mine after 8 and will extend the retard longer next time.  

Made a nice crust though. 

Airy crunchy pretty easy to stretch

Thanks  and I wish I delivered

Josh