Each picture you see is a different recipe, whether it be a tiny percent difference in yeast, or preferment, it yielded different results.
First pic is a 22.5% poolish preferment with 0.09% IDY, 63% hydration, 4% salt, 3.2% oil & sugar, with 48 hours cold ferment. It was from February, and honestly I haven’t made a pizza that topped it since lol.
First 3 are all poolish, then the rest are biga. Some 50%, with the last 3 being 100%. Making dough and experimenting is fun!
by FutureAd5083
9 Comments
They’re all perfect! 👌 🤤🍕
so hungry now
That first one is a stunner
Goddamn those are some fine lookin slices…
Three for the price of one?
Fuhgeddaboudit!
Almost a shame you had to eat that first one.
RIP Mr. Crispy
All look fantastic but I’m all in on that first one!!
Hi! First of all, what beautiful slices all of them, congrats on that. I just wanted to ask, what do you mean when you say “Some 50%, with the last 3 being 100%” is that preferment percentage or hydration for the preferment or what? Also where do you cook these?
Thought I was on /r/tennis after reading just the title. All of them look really good! 🙂