678g Pleselli Classica, 421g water (62% hydration), 19g salt, 1.81g fresh yeast.
Water, dissolve salt, dissolve yeast, gradually add water. Mix in the stand mixer for 20-30 minutes. Bulk at RT for 1 hour. 4 x 280g balls proofed in the box for 7 hours. Oven at 420°C. Bake for 90 seconds. Thanks you very much, now it's all gone.
by Chuck_Norris7777
2 Comments
this looks good my friend 👌
Great results indeed, and all at RT is the best flavour possible.
I agree, if done properly, diretto Is the best for pizza