Done on either Nuvola Super or Bongiovanni Vera. Nuvola 70-75% hydro, Bongiovanni 62% in the summer and 58% in the winter. Each doughball is 280grams. Mozarella Fior di Latte, 100grams per pizza. For base I used Strianese San Marzano tomatoes with 7g of salt per 1kg of tomatoes and some olive oil. The meat used is salami Spianata Piccante, best salami there is. For Margheritas I use olive oil basil flavored, but that’s just my preference. Last picture shows the dough balls after 45 hours in the fridge. After that I put it in the room temperature for 3 hours and after this the dough is ready to use.
by Polaster64
13 Comments
Number 5 is wild😂
They look great. What oven and temp are you using?
Some nice pies.
Im jealous of that CHAR!
If you ever need anyone to check your pizzas for poison before you eat it… 🤣
Great looking pies
Nice work
Looks like you are havin’ fun with this, OP! Nice bakes!
Great work, pizza looks wonderful
I can never make mine round with a nice crust. I think Im not preparing the dough properly
Nice.. #3 looks stellar..
Where do I go? I’ve got some great wine.