48h-ish ferment (cold). Recipe can be Found in older posts but:
– 3% salt
– fresh yeast
– Caputo 00 flour (80%) + unique blu Tipo 1 (20%)
– mix, 2h bulk RT
– 24h bull CT, ball it up after
– rest of the time, until 3h before baking, balled up CT
– no oil
– 65% hydration
Unfortunately i don't have any pictures of the bottom.
by CapnJarJar
5 Comments
You can also follow me @pepperhoneyy on Instagram. I’m posting about how i learn to make pizza’s. Started one and a half years ago with just making pizza in the home oven. Then made the Jump to buy myself and ooni. From there things escalated quite quickly. Went to work a bit in a pizzeria where i worked a couple of Times, learnt a lot there. Right now i’m baking for friends, family and myself. Having Fun and eating lots of pizza! 🫶🏻
https://preview.redd.it/dc0lgdvdkuif1.jpeg?width=1440&format=pjpg&auto=webp&s=44099a01eb66e5e0ed373c2bd9ffd72b656b8c61
A thing of beauty!
Mother of God
I made your dough recipe yesterday, it was outrageous.
https://preview.redd.it/y3k28npz2vif1.jpeg?width=3072&format=pjpg&auto=webp&s=fd5f51a29229e2d0ec61f1ede35d8434ef1cbea7
This is beautiful!! Well done!!