Tried out a new recipe took loosely from Tom Straker from Gozney. It is a 2 hour Autolyse, followed by 48 hours cold fermentation.
Took out of the fridge 2 hours prior to cooking. Cooked in Gozney Roccbox at 900f for minute. The best ingredients only.
Measurements below:
For the dough: (Makes 4 x 70z / 200g balls) 17.50z/ 500g 00/300g water (60%) 2g instant yeast 0.40z / 12g salt.
Link to video:
https://youtu.be/usGtMUGH33s?si-jZqUhvgXfG1YqH5tOutrageous taste, might be in my top three overall.
Enjoy!
by skylinetechreviews80
2 Comments
Looks amazing! Other two faves??
Thanks for sharing. Did you hand mix your dough? Autolyse sure seems to help.
FYI Cento San Marzanos are not certified DOP. Still tasty but in case you were unaware.