Slowly getting there.. I’ve gone back to the drawing board on recipes after spending a day eating some pies down in Brooklyn a couple weeks ago.
This one turned out the best so far. It’s the 48-72hr biga recipe from Elements of Pizza. I wanted to go back to something simple and tweak from there. Still lacking a little something.
I was using a modified version of the Pizza Camp recipe for a while but never could get it to crisp and often times had some weird carmelization thing go on and burn on the steel sometimes.
Trying this same biga recipe again this week but integrating a little whole wheat flour and 00 into the final dough.
I’m really going for that L’industrie / Best Pizza dough if any of yall have ever been. Any tips would be appreciated!
Patel040896
Looks bangin. I’m trying to achieve similar results. Nice work!
3 Comments
Slowly getting there.. I’ve gone back to the drawing board on recipes after spending a day eating some pies down in Brooklyn a couple weeks ago.
This one turned out the best so far. It’s the 48-72hr biga recipe from Elements of Pizza. I wanted to go back to something simple and tweak from there. Still lacking a little something.
I was using a modified version of the Pizza Camp recipe for a while but never could get it to crisp and often times had some weird carmelization thing go on and burn on the steel sometimes.
Trying this same biga recipe again this week but integrating a little whole wheat flour and 00 into the final dough.
I’m really going for that L’industrie / Best Pizza dough if any of yall have ever been. Any tips would be appreciated!
Looks bangin. I’m trying to achieve similar results. Nice work!
Looks amazing.