I keep saying this, because I think it’s true! At the end of any pizza party, people always agree that they preferred either the Margherita or Marinara
– 62% hydration – 48hrs direct fermentation (3hrs RT, 45hrs CT) – Caputo Chef – Caputo dry yeast – 3% salt – no oils or sugars – 280g dough balls – baked in a Gozney Dome (wood) – no semolina was used at any stage to facilitate handling of the dough
Marinara: San Marzano, salt oregano, garlic, extra vergin olive oil Margherita: San Marzano, salt, basil, Pecorino toscano, Mozzarella di bufala, extra virgin olive oil
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I keep saying this, because I think it’s true! At the end of any pizza party, people always agree that they preferred either the Margherita or Marinara
– 62% hydration
– 48hrs direct fermentation (3hrs RT, 45hrs CT)
– Caputo Chef
– Caputo dry yeast
– 3% salt
– no oils or sugars
– 280g dough balls
– baked in a Gozney Dome (wood)
– no semolina was used at any stage to facilitate handling of the dough
Marinara: San Marzano, salt oregano, garlic, extra vergin olive oil
Margherita: San Marzano, salt, basil, Pecorino toscano, Mozzarella di bufala, extra virgin olive oil