June 16, 2013 - 8:40pm
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.
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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
Do you deliver? Looks like you got a nice charr on your crust.
Happy pizza making!
Ian
mine did yesterday, Yours looks great -.nice baking
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