07/09/2022 Siciliano Pizza Pie
Hello, pizza fans!
My wife headed out early to visit her mom up the state (slightly) in Putnum county. I decided to make an impromptu, rush job, same-day ferment siciliano pizza pie. The natural leaven was also rushed. I refreshed my stock net 55 grams of starter at 1:1:1. After only one hour on the bench, the prescribed 155 gams of the immature stater was pressed into action. Straight from the mixer (ten minutes #2) The dough ball was placed in the oiled 16X16 pan for one hr. of bulk. After examination, the bulk is now extended for a check at 2hrs. This time under plastic wrap. Stop around later for the epic, Anticlimactic, result? You just never know, with my experimentations.
Edited to add.
While the starter came to temperature, the four and water autolyzed (1 hour)
The bulk was called after 21/2 hrs. Now the stretch and proof.
With the oven preheated(550F) the proof is ready in 1 hr. A light coating of thinned sauce is applied to the base along with some hard-grated cheese. The base was loaded with a shot of steam. 10 minutes later phase one is complete.