20 grams of whole wheat flour, 340 grams of bread flour, 2 grams instant yeast, 7 grams kosher salt, 240 grams light beer, 7 grams molasses, 4 grams extra virgin olive oil. Mixed in food processor for 1 minute ish. Cold fermented 48 hours, then punched down, shaped, and allowed to rise for 2 hours. Baked at 500 on 3/8 steel that was preheated for 1 hour. Same basic pizza as my last video that was a 24 hour room temp with 1/8 teaspoon of instant yeast. Not sure which I liked better 🧐
by FreshBid5295
3 Comments
Very nice pie!
Thank you for posting! I love the peel you’re using and have been looking for one myself. Which one do you have and do you recommend it?
Beautiful! That first-person POV of sliding that gorgeous heavy-ass pizza off of the steel and the pride of seeing it in its full glory for the first time — and the relief of making it all the way to the counter without it sliding off onto the floor. 😂 The visual resonated so much with me, I could feel it right down my arm and into my soul.