As usual, I leave the queen for last. That's when the pizza party is over, I am more relaxed, as well as the dough is much easier to work with. I always take my time to stretch this one to my best, and it always pays off.
This is my usual simple direct, 24hrs and 73% hydration. My nearly 5 years old effeuno p134h still doing its dirty good job. 😍
After 4 days, it still makes my mouth salivating. 🤤
Last pic is of the dough balls before getting stretched.
This time I have used to stretch a slightly coarser semolina than the usual "semola rimacinata" we use in Italy, and I have to say I love it. It allows the dough to dry much better and easier and adds a slight crunch that is so pleasant even at such high hydrations. I have noticed that the shop has an even coarser semolina, which I will test very soon.
Let me know your thoughts
by ilsasta1988
7 Comments
Great looking pie.
Bellissimo! It’s clear your years of practice have paid off
At 73% that dough is super sticky while kneading, etc., how do you handle that?
That is an Epic Pizza 🍕.. looks soo good.. well done!
Looks great! 24 hours at room temp? Would love to see the full recipe
Excellent work! Funny for me it’s the 1st & last that are best….i am Guessing alcohol & pressure play dual roles
Absolute perfection.