Cooked in Pi Prime Solo Stove
Launched once stone reached 750 degrees, total cooking time 2 min 30 seconds
175g King Arthur Bread Flour
70% Hydration (122.5g Water)
5g Salt
1g Active Dry Yeast (bloomed for 10 min in 105 degree water w/ 1 tsp sugar)
Once kneaded, left dough ball out for 8 hours at room temp, then stretched to 12” to make my pie. Would love a little more color on the bottom, but overall happy with the results.
Any tips/tricks cooking with a Pi Prime Solo Stove are welcomed ✌🏻
by vatnvatnvaky
2 Comments
Ever tried a cold fermentation? I only have experience with Neapolitan style pizza and I do a polish overnight then a overnight rest after mixing in the rest of the flour, salt and yeast and then form dough balls after the dough has been room temperature for a few hours and 2 hours rest as a dough ball.
Fuck that looks good