Really pleased with this pizza I baked last night, used the same inputs as my new favourite local.
65% hydration
3% salt
2% evoo
Did an overnight polish with 200g Caputo Manitoba and 200g water, 0.5g instant yeast
Main mix was for 3 x 370g dough balls.
Additional flour: 276g Caputo Nuvola, 96g Manitoba & 96g Classica
234g water.
Autolyse for 1 hour
Kneaded in stand mixer for 3 x 7 minute sessions with about 10 mins resting between each. 3 slap and folds before a 4hr bulk rise, balled up into containers, 2hr rise and then into fridge. Took this one out after about 20hrs in fridge and let come to room temp for around 3.5hrs.
Baked for around 3mins in 390°C oven, then flame on for 1min to crisp up.
Was particularly taken back by the rise all through the dough, thinking I had pushed most of the air out and stretched thin – I presume the flours were a big part of this but if anyone has a better explanation hit me up!
by kelvincheesee
14 Comments
Fuck me that looks delicious
This is the best pizza, I think I’ve ever seen!
That is a good looking pizza.
this is my dream pizza.
Looks good.
Looks really nice! Thanks for sharing the recipe. I am going to try to make it as well. I am just starting out but love experimenting with different flower and this recipe intrigues me because it combines 3.
Any other tips you have with this recipe before I try it?
OMG, that crust looks so damn good!
I am jealous that it looks so amazing 🍕🍺😄👍
370g balls. Thats a beast!
Damn, that looks like the perfect pie to me. Great job.
Great, now craving pizza at 8am.
That looks great
pepperoni and jalapeño 🍕always taste better with chopped up fresh pineapple.
“I presume the flours were a big part of this”
Yes, you worked with super high gluten flour, which explains it.