– 62% hydration – 51hrs direct fermentation (3hrs RT, 48hrs CT) – Caputo Chef – Caputo dry yeast – 3% salt – no oils or sugars – 280g dough ball – baked in a Gozney Dome (wood) – no semolina used at any stage to facilitate handling of the dough
San Marzano, salt, basil, Mozzarella di bufala, extra virgin olive oil. You just can’t beat the classics!
joncgde2
Wow! Very nice But I have to ask… perhaps someone can help me out: how important is 51 HOURS of fermentation? Are we talking about a 2% difference that is barely noticeable?
2 Comments
– 62% hydration
– 51hrs direct fermentation (3hrs RT, 48hrs CT)
– Caputo Chef
– Caputo dry yeast
– 3% salt
– no oils or sugars
– 280g dough ball
– baked in a Gozney Dome (wood)
– no semolina used at any stage to facilitate handling of the dough
San Marzano, salt, basil, Mozzarella di bufala, extra virgin olive oil. You just can’t beat the classics!
Wow! Very nice
But I have to ask… perhaps someone can help me out: how important is 51 HOURS of fermentation? Are we talking about a 2% difference that is barely noticeable?
This pizza does look incredible though!