I almost exclusively use PizzaApp for my dough recipe and then adjust RT/CT times depending on how much time I have until baking. This one was:
* 62% hydration * 270g balls * 998g 00 flour * 619g water * 30g salt * 2.35g IDY yeast
Method: Add water to bowl, holding back 100g. Add yeast to water. Add flour and combine into shaggy dough with no dry spots. Let rest for 20 minutes. Mix salt with the remaining water until dissolved. Add to shaggy dough and combine. Knead until smooth, approx 5-10 minutes. Let rest at RT for 2 hours. Ball and put in fridge for 20 hours. Remove balls from fridge, let come to RT.
Toppings are mozzarella, mortadella and ricota dollops added after baking along with some parm and basil. This is my #1 crowd pleaser!
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I almost exclusively use PizzaApp for my dough recipe and then adjust RT/CT times depending on how much time I have until baking. This one was:
* 62% hydration
* 270g balls
* 998g 00 flour
* 619g water
* 30g salt
* 2.35g IDY yeast
Method: Add water to bowl, holding back 100g. Add yeast to water. Add flour and combine into shaggy dough with no dry spots. Let rest for 20 minutes. Mix salt with the remaining water until dissolved. Add to shaggy dough and combine. Knead until smooth, approx 5-10 minutes. Let rest at RT for 2 hours. Ball and put in fridge for 20 hours. Remove balls from fridge, let come to RT.
Toppings are mozzarella, mortadella and ricota dollops added after baking along with some parm and basil. This is my #1 crowd pleaser!