San Marzano (crushed with a moulinette), salt (1% of tomatoes in weight), Parmigiano, dried oregano, basil, Mozzarella di bufala, and olive oil.
– 62% hydration – 75 hrs direct fermentation (3hrs RT, 72 hrs CT) – Caputo Chef – Caputo dry yeast – 3% salt – no oils or sugars – baked in the Gozney Dome (gas)
– kneading by machine first, finishing by hand, then 1 hour bulk proof at room temperature (19°C) – 24 hours bulk proof in the fridge (5°C) – Balling and resting in the fridge another 24 hours – freezing for a few days – 24 hours thawing in the fridge until ca. 2 hours before baking – final 2 hours proof and warm up at room temperature (19°C) – shaping (ca. 275g per dough ball) and launching was done with flour, no semolina or oil was used at any stage to facilitate handling of the dough – baking temperature was ca. 480°C on the dome and ca. 410°C on the center of the stone
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❤️
San Marzano (crushed with a moulinette), salt (1% of tomatoes in weight), Parmigiano, dried oregano, basil, Mozzarella di bufala, and olive oil.
– 62% hydration
– 75 hrs direct fermentation (3hrs RT, 72 hrs CT)
– Caputo Chef
– Caputo dry yeast
– 3% salt
– no oils or sugars
– baked in the Gozney Dome (gas)
– kneading by machine first, finishing by hand, then 1 hour bulk proof at room temperature (19°C)
– 24 hours bulk proof in the fridge (5°C)
– Balling and resting in the fridge another 24 hours
– freezing for a few days
– 24 hours thawing in the fridge until ca. 2 hours before baking
– final 2 hours proof and warm up at room temperature (19°C)
– shaping (ca. 275g per dough ball) and launching was done with flour, no semolina or oil was used at any stage to facilitate handling of the dough
– baking temperature was ca. 480°C on the dome and ca. 410°C on the center of the stone
Now THAT is a margherita pizza!
Beautiful!