Laat addtions some honey to give the crust more color.
You can't post that you found perfection and not share.. recipe please! :)
I agree with Frank, please share your formula.
80% pizza flour20% semolina60% water2% salt2% olive oil2,5% honey2,5% starter
Levain 45 gram pizza flour45 gram water9 gram starter 235 gram pizza flour75 gram semolino164 gram water9 gram honey7,1 gram salt7,1 gram olive oil
Bulk rise on 30 degree C for 3 oursThen about 24 ours in the fridge.Get it out of the fridge about two ours before baking.
Looks Yummy, on occasion I'll use molasses for color at less than 5%.
Thanks for sharing your formula dbazuin.
I use flour from Mulino Caputa 80% tipo 00 ‘Cuoco’20% semola rimacinata
dba: Thank you for the further specifications about the flours that you use.
just a point of reference..... semola rimacinata is known in the US as refined durum flour, or fancy durum flour, or extra fancy durum flour.
Semolina, the word by itself, no qualifiers, in the US, is generally understood to be the gritty kind, not the fine-ground flour.
another point of reference... semolina, in the US (and international, as far as I know) is without the bran and germ.
I have not encountered or heard about "whole wheat semolina" (so far.)
But,... there is whole wheat (whole grain) "durum flour."
Net: "semolina", the word by itself, no qualifiers, means "gritty" and "bran-less/germ-less." and, of course, it comes from the durum grain.
I live in The Netherlands and this flour comes from Italy. I buy it from a small webshop specialized in everything pizza.
I assume your comment is specialy intresting for USA citizens.
Reminds me of Barbara Eden materialising from the bottle (I dream of Jeannie). Wonderful teenage years :)
De beste tot nu toe.
Thank you for sharing your pizza recipe, can't wait to try it, yours looks truly photo perfect. For those in the U.S., Caputo "Semola Rimacinata" can be sourced from Italian specialty food stores and comes in a 1kg package. The package says: "Durum Semola with high elasticity and compact calibrated granulation, ideal for fresh pasta making and durum bread."The U.S. importer is Orlando Food Sales in Maywood, NJ
Looks really perfect, you did a great job. I wish I always had such appetite and round pizza. You've mentioned about adding honey for color, I've never heard about it but start thinking about adding it too.
I get it from from a Italian pizza chef in one of the many video’s I watched. I guess it is the sugar I have also see some guy using malted sugar. Getting the round shape is not something I get right every time. I think even the last one is not perfect but close enough.
I have everything I need in stock so I will give it a other try later this week.
I bake my pizza in a blackstone pizza oven and the taste of the honey is very nice, but, it will burn at high heat before the top is properly melted. I find if I drop the honey I can use the very hot deck and it comes out great. I leave the dough balls two or three days before using and I have gone as long as a week with no issues
Just to clarify, I have nothing to do with the great pizzas in the photos and can only offer my compliments.But, to help those with a home oven who, like me, are baking at 550 degrees. A recipe and hydration are best matched to the correct oven temperature. We miss the mark when we copy a technique perfect for hotter ovens. At 550 you may find a tablespoon or less of honey improves browning, be careful to add it late in your dough mixing. Within reason you can adjust the amount for correct browning, but it's always a balancing act with the perfectly baked crust and getting your toppings baked perfectly. I wish everyone good eating, great pizza is not as simple as it looks ;- (
Mine recepi is made for baking at 250° C that is as high as my oven get. If you have a oven that goes to 300 a 350 then you do not need the oil or maybe even not the honey.
This time a made the dough with 65% hydration instead of 60. The main reason was because I hoped it shaped a bit better and it did. But also the crust was better then before.
That is simply beautiful and artistic. I can see the crust is puffier with great shape. Did you detect any difference in flavor with the higher hydration? Thanks.
The crust was more crunchy and the flavour seems beter.
My wife did not know that I changed anything and she commented this was the best pizza I baked untol now.
Just joking, but maybe there should be a topic here about how much we should tell our wives when we change a recipe? Mine always wants to know why I'm changing something. As if change makes things worse? Sometimes maybe yes, but you just proved we need to experiment or we can't ever make the pizza better?
Made this tonight - Best. Pizza. Ever! Rolled it out very thin and it was just the way we like it - crisp and holds up really well (ie doesn't sag with the topping on). Really good taste. Good texture. This has just become out favourite pizza base.
Great Pizza. Only change was to up hydration to 70%. Good formula.
This looks like a good pizza, well done.
The last time I also did 70% hydration it worked out just fine. Before that I made one with 48 our fridge fermentation. It did rize more but the final bake was not much different.
Pizza looks great. I'm just getting started. my questions is - if I am using a wood burning pizza oven, would I keep the same level of hydration?
Yes a woodoven makes no difference for the hydration. You can skip the oil. You only need the oil if your oven not hot enough to bake it in a a minute or two. And maybe you dont need the honey either.
I wish I have room for a wood fired oven ?Bur I make them every sunday.
I mix al the ingredients let it sit for 30 minutes do one set strech and fold (whileadding the oil) and let it ferment.