Poolish Recipe:
150g Caputo 00 pizzeria + 150g water + 0.5g active dry yeast. 12hr room temp fermentation.
Day 2.
340g Caputo 00 + 153g water + 0.25g yeast + 12g sea salt.
Mix everything except for the salt, give a good mix and add salt towards the end.
After fully mixed. Cover for 30 minutes, then do stretch and folds four rounds every 30 minutes.
Round out the ball and rest for 30 minutes.
After 30 minutes, make three balls roughly 265 G each. Cover and rest for 48 hours in the refrigerator.
Cooked on Gozney Roccbox at 850f for 75 seconds.
by skylinetechreviews80
10 Comments
That looks delicious!
Itza masterpiece!
That’s legit.
amazing pizzas. What kind of cheese you are using ?
Looks great and who sings that song?
How do you actually stretch/ form the round pizza shape from your dough ball? Rolling pin or all stretching by hand?
Great fucking job.
Looks amazing. And some good music!
Thought I was gonna hear some RUSH with that post title 😋😋 nicely done
