16 hour Poolish with all purpose flour, dough was. mix of Hayden Mills and King Arthur Bread Flours, Sauce – Rega DOP milled then steeped overnight with roasted garlic and basil and olive oil, Galbani whole milk mozz and Sartori Parm, baked on Steels at 500 for 9 min. The dough just opened so nicely i knew it was going to be good and it was. Maybe a TOUCH oily to be nit-picky but it wasn’t too much and the flavor just really popped. The wife and kids agreed!
by Crazy_Fudge72
4 Comments
That is nice
It looks really good 🙂
Would
The longer bake time can cause the cheese to break leaving it a little too oily. I’ve used galbani cheese a bunch of times and somewhat recently switched over to their low moisture whole milk. World of difference. Great looking pizza btw!