My parents in law have gites in South of France so I make pizzas for the clients one night per week. For 280gr balls, the pizzas are not big enough IMO.
100% Caputo cuoco, 62% hydration, 0.25% fresh yeast, 3% salt
Dissolve yeast in water ( temp of water = 60 – (temp of flour + room temp + 5). 5 is coef for kneading by hand.
Add the flour gradually and add the salt when you have a pancake batter consistency.
Knead until you don't have any dry patch left and let it rest for 15min.
Knead for 3min and let it rest for 15min, repeat that step 3 times (make sure that the gluten doesn't break)
Bulk ferment for 2 hours and ball
Put the balls in the fridge for 24h and let it rest at RT 2h-3h prior baking.
by MightyDuckyy
3 Comments
Looks delicious. What is the sauce on the side?
The pizzas look perfect, if you want to get an extra 1-2″ out of the pizzas you can cut down on the Cornicione a bit.
Everything looks good a part the side sauce