Dough recipe included in photos. Bakers percentages:
100% Caputo 00 pizza flour
73% hydration
15% sourdough starter (100% hydration starter)
3% oil
2.5% salt
1% diastatic malt powder.
Method:
Mix dough ingredients except oil and salt. Wait 30 mins then do a stretch and fold. Add salt and lightly knead to combine, then add oil and knead until incorporated. Bulk ferment at room temp (74F) for 5 hrs total, doing stretch and folds every 30 mins for first 2 hrs then coil folds at hours 3, 4, and 5.
Bench rest for 30 mins, then ball up, place into an oiled container and refrigerate for 3+ days (I've gone as long as 2 weeks).
Take out 1-2hrs before cooking. Open dough using 50/50 mix of AP flour and semolina. Sauce with Alta Cucina tomatoes blended with salt and oregano to taste and top with Grande full fat mozz and Hormel cup and crisp pep. Then launch onto steel in a preheated oven set at 550F convection.
It's been challenging getting a nice round pie with higher hydration dough at 18". After practicing for months I finally got something worth sharing. I've found the key to launching is using a lot of flour/semolina when opening the dough and on the wooden peel.
by QuietDesparation
36 Comments
What’s the app you’re using? Nice work
Impressive
Fantastic
That looks fantastic, great job 🙌🏻
That looks amazing.
I can see why. That looks amazing
Looks excellent
Looks straight out of a New York pizzeria, awesome!
What pizza steel are you using? I haven’t seen an 18 inch in a home oven before!
That’s a beautiful thing 🤌🏽🤌🏽
18” in a standard home oven??
That looks amazing right there!
It’s a beauty
https://preview.redd.it/l3g82qgy5etf1.jpeg?width=4000&format=pjpg&auto=webp&s=0766ab583942311f27719480d73cfe1e30ff4e8b
Forgot to add this shot
Even if I could cook one I’d screw up slinging the dough. Guaranteed I’d tear it in the middle or screw up the launch
I’d buy it
Nice details, OP!
Looks good but NEEDS MORE PEP
Looks legit.
Love the pep distribution here. Beautiful work
Are you available to cater my cheat meals? 😂 Looks incredible. #DegoApproved 🇮🇹
That looks fantastic
Looks delicious! Great job.
that pizza is the rock size haha
I wish you showed the underside but this pie looks great everything looks nice.
Now that is what I’d call a pizza! Awesome.
My cheese always gets burnt before my crust. I use a steel at 550 as well. Wonder what I’m doing wrong.
Nailed it! Looks really good. The struggle is real but hitting that sweet spot where the dough is airy yet strong enough to handle definitely feels amazing. Using semolina with AP flour really changed the game for me too, helps so much with the launch and gives that awesome texture underneath.
Looks great! It deserves a proper plate!
Mother of god
Absolutely perfect.
Now this is char… not blackened burnt crust others try to pass off.
Looks great
Solid pie my man! 18+” is when you escape the rookie levels 😉
I’d like to execute that pizza
You should be!
More pepperoni
A thing of beauty