I guess the title should have been something like “My hand & my first …” 🙂
..looks amazing, buon appetito!
boredquick
what hydration did you use and inoculation? I find my SD pizzas tend to be a little tougher. I use a 20% inoculation and a bulk ferment (when cold in my kitchen) about 10 hours before balling up and another 1-2 days.. trying to figure out where in my process I need to change, including switching to a real italian 00 (caputo red/blue, etc)
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Nailed it!
I guess the title should have been something like “My hand & my first …” 🙂
..looks amazing, buon appetito!
what hydration did you use and inoculation? I find my SD pizzas tend to be a little tougher. I use a 20% inoculation and a bulk ferment (when cold in my kitchen) about 10 hours before balling up and another 1-2 days.. trying to figure out where in my process I need to change, including switching to a real italian 00 (caputo red/blue, etc)