My first attempt to make a pizza in my new oven resulted in something like this.
Dough specs: 100% Nuvola Super, 68% hydration – 100% biga.
1000 grams flour, 500 grams water, 3 grams fresh yeast – 48h in the fridge, cold ferment. Next it went to spiral mixer with addition of 180 grams of ice cold water and 29 grams of salt. Mixed till the dough reached 24'c. Another 24 hours in a block in the fridge. Then balled up and I let this rest for another 24 hours in the fridge. Taken out 4 hours prior to baking.
Baked at 380'c bottom and 430'c top for 90 seconds in Macte Voyager Twin Advanced.
by yeloneck
2 Comments
I got three words for this; ooh la-la
That looks delicious