Shaping: After air stretching over the knuckles, as I threw down the dough I trapped a load of air, creating a huge mound. Simply lifting the edge released the air...
for those beauties and to the crown fit for a king. Tunnels of love in a perfectly proofed pizza. Strangely some people don’t eat that part of the pizza and leave a pile of “bones” on the plate. Maybe some sort of eating disorder 🤷
Looks like you are having some fun with the new oven and that primo flour. Pizza night is my favorite night of the week especially when the good peaches are in season.
Savoury and sweet, main and dessert, your pies look delicious!
Ha, that's a great analogy, I know the type. I've been known to take those "bones" for myself - a waste otherwise!
I am especially pleased with my formulation using Lievito Madre. While the base formulation is the same, I have increased the maturation time and made some improvements with mixing. I also have some new diastatic liquid malt.
While the Caputo flour great from a technical / performance standpoint, I looking to try the Nobilgrano from Molino Dallagiovanna - It's Type 0 with live wheatgerm, W340. I imagine it will be a very flavourful flour.
You couldn't ask for a better cornicione than that.
for those beauties and to the crown fit for a king. Tunnels of love in a perfectly proofed pizza. Strangely some people don’t eat that part of the pizza and leave a pile of “bones” on the plate. Maybe some sort of eating disorder 🤷
Looks like you are having some fun with the new oven and that primo flour. Pizza night is my favorite night of the week especially when the good peaches are in season.
Don
Savoury and sweet, main and dessert, your pies look delicious!
Ha, that's a great analogy, I know the type. I've been known to take those "bones" for myself - a waste otherwise!
I am especially pleased with my formulation using Lievito Madre. While the base formulation is the same, I have increased the maturation time and made some improvements with mixing. I also have some new diastatic liquid malt.
While the Caputo flour great from a technical / performance standpoint, I looking to try the Nobilgrano from Molino Dallagiovanna - It's Type 0 with live wheatgerm, W340. I imagine it will be a very flavourful flour.
The tunnels of love! I find the problem with pizza making is not doing it often enough to get much needed practice and incremental improvements.
I was on the tools myself last weekend......
Lance
Indeed I think having a routine helps. I'm doing my LM pizza weekly and including old dough from the previous batch.
The old dough must be great for flavour.
I admire your use of LM - I find pizza dough difficult enough using fresh yeast, without the complexity of levain vitality to worry about.
Mind you, I do a 24 hour straight dough at 20c - 14 hours bulk and 10 hours in wooden boxes - and there is little margin for error.
Lance