I Love Pizza Margheritaby CoupCooksV2 2 Comments CoupCooksV2 4 weeks ago – 2.5 Hour RT Ferment – 24 Hour CT Ferment – Dough Ball – 4 x 270g – Bread Flour – 653g – Hydration – 62% (405g) – Salt – 3% (19.6g) – Active Dry Yeast – 0.2% (1.3g) – Baked at 455°C for 60 seconds rjd777 4 weeks ago Amazing – good looking pizza
CoupCooksV2 4 weeks ago – 2.5 Hour RT Ferment – 24 Hour CT Ferment – Dough Ball – 4 x 270g – Bread Flour – 653g – Hydration – 62% (405g) – Salt – 3% (19.6g) – Active Dry Yeast – 0.2% (1.3g) – Baked at 455°C for 60 seconds
2 Comments
– 2.5 Hour RT Ferment
– 24 Hour CT Ferment
– Dough Ball – 4 x 270g
– Bread Flour – 653g
– Hydration – 62% (405g)
– Salt – 3% (19.6g)
– Active Dry Yeast – 0.2% (1.3g)
– Baked at 455°C for 60 seconds
Amazing – good looking pizza