The first half of the collage was baked in domestic oven on baking steel, the second in Effeuno P134H 509.
**Ingredients:**
* **Flour**: 709g (25 oz) 5 Stagioni Napoletana (Caputo Pizzeria or any other Tipo 00 flour works well for 58% hydration) * **Water**: 418ml (14.1 oz) * **Salt**: 20.5g (0.72 oz) * **Fresh yeast**: 1g (0.035 oz)
**Instructions:**
1. Dissolve the salt in water in a large bowl. 2. Add about 20% of the flour and mix until it’s fully incorporated. 3. Add the yeast, mix again, then gradually add the remaining flour. 4. Start working the dough with a dough scraper, then knead for about 20 minutes (I take a ~5-minute break halfway through). 5. Let the dough rest on the counter for 8 hours. 6. Divide it into individual balls and refrigerate for 12-68 hours. 7. When ready to bake, take the dough balls out of the fridge and let them rest on the counter for 4-6 hours before shaping and baking.
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The first half of the collage was baked in domestic oven on baking steel, the second in Effeuno P134H 509.
**Ingredients:**
* **Flour**: 709g (25 oz) 5 Stagioni Napoletana (Caputo Pizzeria or any other Tipo 00 flour works well for 58% hydration)
* **Water**: 418ml (14.1 oz)
* **Salt**: 20.5g (0.72 oz)
* **Fresh yeast**: 1g (0.035 oz)
**Instructions:**
1. Dissolve the salt in water in a large bowl.
2. Add about 20% of the flour and mix until it’s fully incorporated.
3. Add the yeast, mix again, then gradually add the remaining flour.
4. Start working the dough with a dough scraper, then knead for about 20 minutes (I take a ~5-minute break halfway through).
5. Let the dough rest on the counter for 8 hours.
6. Divide it into individual balls and refrigerate for 12-68 hours.
7. When ready to bake, take the dough balls out of the fridge and let them rest on the counter for 4-6 hours before shaping and baking.